Cheddar Broccoli Potato Soup

A warm bowl of cheddar broccoli potato soup brings back memories of cozy family gatherings. On chilly evenings, my loved ones would huddle together, sharing laughter and stories over a steaming pot of this comforting dish. The aroma of garlic and sautéed vegetables would dance through the air, inviting everyone to the table. Cooking this soup not only warms my heart but also fills our home with joy and connection.

Every spoonful of cheddar broccoli potato soup is a celebration of simple ingredients transformed into a flavorful delight. The rich creaminess from the cheddar cheese and heavy cream perfectly balances the freshness of the broccoli and the earthiness of the potatoes. This dish reflects the comfort that home-cooked meals provide—a chance to gather together and enjoy life’s little moments.

This recipe brings comfort and nourishment, and it’s easy enough for anyone to prepare. With just a few steps, you can create a warm bowl of happiness, perfect for those intimate evenings or crowded family dinners. Embrace this culinary journey and enjoy every tasty bite.

Cheddar Broccoli Potato Soup: Essentials

Fundamentals

Cheddar broccoli potato soup requires a few essential ingredients that work harmoniously to create a hearty meal. The combination of russet potatoes, crunchy broccoli, and the richness of cheddar cheese forms the core of this dish. Not only do these ingredients provide comforting flavors, but they also offer nutritional benefits.

Russet potatoes give the soup its creamy base, while fresh broccoli florets add a vibrant color and crunch. The sharp cheddar cheese elevates the flavor, introducing a delightful richness that leaves you craving more. Supporting ingredients like carrots, celery, and onion contribute layers of flavor, creating a well-balanced comfort food experience.

Preparation/setup

Preparation sets the stage for a delicious soup. Begin by chopping your vegetables: roughly dice the carrots, celery, and onion, and mince the garlic. The chopped veggies add a natural sweetness, enhancing the overall taste of the soup.

Having all your ingredients ready before starting makes the cooking process seamless. Measure out the broth, milk, and cream in advance to avoid any last-minute scrambling. Take the time to gather your kitchen tools, including a large pot for cooking and a whisk for combining ingredients smoothly.

Ingredients

To prepare cheddar broccoli potato soup, gather the following ingredients:

• 5 1/2 tbsp butter, divided
• 1 1/3 cups chopped carrots (about 3)
• 1 cup chopped celery (2 stalks)
• 1 cup chopped yellow onion (1 small)
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 3 1/2 cups peeled and cubed russet potatoes (2 large)
• 3 cups chopped broccoli florets (from about 2 heads)
• 1/4 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 6 tbsp all-purpose flour
• 3 cups milk (preferably 1% or 2%)
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese (8 oz)
• 1/3 cup finely shredded parmesan cheese (1 oz)

Directions

1. Melt 2 1/2 tablespoons of butter in a large pot over medium heat.
2. Add the chopped carrots, celery, and onion to the pot, sautéing for 3-4 minutes until they soften.
3. Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
4. Pour in the low-sodium chicken broth, followed by the cubed potatoes, dried thyme, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat, cover the pot, and cook for 15 minutes.
6. After 15 minutes, stir in the chopped broccoli and cook for another 5 minutes until the broccoli turns tender.
7. In a separate saucepan, melt the remaining 3 tablespoons of butter over medium heat.
8. Whisk in the flour and cook for 1 minute, stirring constantly to prevent burning.
9. Gradually add the milk to the flour mixture, whisking until no lumps remain. Continue cooking until thickened.
10. Stir in the heavy cream, and then remove the saucepan from heat.
11. Add the thickened mixture to the soup in the large pot and stir well to combine.
12. Finally, remove from heat and mix in the shredded cheddar and Parmesan cheese until melted and smooth.
13. Serve soup warm and enjoy.

Creative Approaches to Cheddar Broccoli Potato Soup

Technique

Mastering the techniques for cheddar broccoli potato soup can elevate your cooking experience. The sautéing process intensifies flavors, so be sure to allow the vegetables to slightly caramelize. This step adds depth to the soup that makes each bite flavorful and inviting.

When adding the broth and potatoes, ensure they reach a gentle boil before reducing the heat. Cooking the potatoes until fork-tender creates the perfect creamy base. Don’t rush the process; each step builds flavor and texture that can’t be replicated by shortcuts.

Tips/tricks

Enhancing your cheddar broccoli potato soup can be simple with a few handy tips. For extra creaminess, opt for whole milk or use a combination of milk and cream if you prefer. The ratio of milk to cream can be adjusted based on your texture preference.

If you enjoy a bit of spice, consider adding a pinch of red pepper flakes or a dash of hot sauce. Pairing these spices with the sharp cheddar gives an unexpected but delightful twist.

Perfecting Results

To perfect your soup, always taste as you go. Adjust the seasoning, ensuring you have a balanced flavor profile. If you find the soup too thick, simply add more broth or milk until you reach the desired consistency.

For a greener hue and additional nutrients, consider adding spinach or kale alongside the broccoli. These leafy greens blend well and absorb the soup’s flavors, offering a nutritious boost.

Troubleshooting/variations

If you find the consistency isn’t quite right, remember that you can always blend a portion of the soup for a smoother texture. Use an immersion blender for convenience, or transfer part of the soup to a blender and return it after blending.

For variations, experiment with different cheese types. A mix of Gouda or Monterey Jack can bring a different flavor while maintaining that comforting, cheesy essence. You can also try adding cooked shredded chicken for added protein.

Serving and Enjoying Cheddar Broccoli Potato Soup

Serving/presentation

Serve your cheddar broccoli potato soup in hearty bowls, garnishing with a sprinkle of extra cheese or fresh herbs for visual appeal. A dollop of sour cream or a drizzle of olive oil can add an elegant touch while enhancing the flavor.

For a cozy meal, pair this soup with crusty bread or savory biscuits. Presenting the soup alongside a freshside salad also adds a nice balance, elevating your table setting.

Pairings/storage

Cheddar broccoli potato soup pairs wonderfully with a variety of sides. Consider serving it with a simple green salad or crispy breadsticks that complement its creamy texture.

For storage, keep any leftovers in airtight containers in the refrigerator. The soup will be good for about 3-4 days. Reheat gently on the stove, adding a splash of milk or broth to refresh the consistency.

Conclusion

Cheddar broccoli potato soup represents more than just a meal; it’s an invitation to gather and enjoy life’s simple pleasures. Each ingredient plays a vital role, from the richness of cheddar cheese to the wholesome goodness of fresh vegetables.

Making this soup allows you to create treasured memories while savoring every spoonful. Embrace the warmth of home-cooked meals and the joy that comes from sharing food with loved ones.

Cheddar Broccoli Potato Soup

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• Author: emma
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A comforting and creamy soup made with cheddar cheese, fresh broccoli, and russet potatoes, perfect for chilly evenings and family gatherings.

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Ingredients

Scale 1x2x3x

• 5 1/2 tbsp butter, divided
• 1 1/3 cups chopped carrots (about 3)
• 1 cup chopped celery (2 stalks)
• 1 cup chopped yellow onion (1 small)
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 3 1/2 cups peeled and cubed russet potatoes (2 large)
• 3 cups chopped broccoli florets (from about 2 heads)
• 1/4 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 6 tbsp all-purpose flour
• 3 cups milk (preferably 1% or 2%)
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese (8 oz)
• 1/3 cup finely shredded parmesan cheese (1 oz)

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Instructions

1. Melt 2 1/2 tablespoons of butter in a large pot over medium heat.
2. Add the chopped carrots, celery, and onion to the pot, sautéing for 3-4 minutes until they soften.
3. Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
4. Pour in the low-sodium chicken broth, followed by the cubed potatoes, dried thyme, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat, cover the pot, and cook for 15 minutes.
6. After 15 minutes, stir in the chopped broccoli and cook for another 5 minutes until the broccoli turns tender.
7. In a separate saucepan, melt the remaining 3 tablespoons of butter over medium heat.
8. Whisk in the flour and cook for 1 minute, stirring constantly to prevent burning.
9. Gradually add the milk to the flour mixture, whisking until no lumps remain. Continue cooking until thickened.
10. Stir in the heavy cream, and then remove the saucepan from heat.
11. Add the thickened mixture to the soup in the large pot and stir well to combine.
12. Finally, remove from heat and mix in the shredded cheddar and Parmesan cheese until melted and smooth.
13. Serve soup warm and enjoy.

Notes

For added creaminess, use whole milk or a combination of milk and cream. Adjust seasonings to taste.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 80mg

Keywords: soup, cheddar, broccoli, potato, comfort food, family, easy recipe