Potato broccoli cheddar soup is the ultimate comfort dish, brimming with creamy goodness that warms you from the inside out. Imagine spooning this hearty concoction, where tender potatoes and vibrant broccoli swim in a velvety cheddar bath, each bite sending waves of nostalgia crashing over you like a cozy blanket on a chilly evening.
This delightful soup is perfect for family gatherings, rainy days, or whenever you need a hug in a bowl. I still remember my first encounter with potato broccoli cheddar soup—my best friend’s mom whipped it up one winter afternoon after an epic snowball fight. The aroma wafted through the house, wrapping us in warmth and anticipation. It was love at first slurp!
Why You'll Love This Recipe
- This potato broccoli cheddar soup is easy to prepare and perfect for both novice cooks and seasoned chefs
- Its rich flavor profile will make your taste buds dance with joy while the vibrant colors add visual appeal to your dining table
- Plus, it’s versatile enough to be served as a starter or main course, satisfying everyone at your table
Ingredients for Potato Broccoli Cheddar Soup
Here’s what you’ll need to make this delicious dish:
Fresh Broccoli: Choose bright green florets; they should be firm with no yellowing.
Russet Potatoes: These starchy beauties provide creaminess; ensure they’re peeled and diced before cooking.
Sharp Cheddar Cheese: Opt for good quality cheese; it adds depth and richness to the soup.
Onion: A finely chopped onion will bring sweetness and flavor to the base of your soup.
Garlic: Fresh minced garlic adds aromatic goodness that complements the other ingredients perfectly.
Vegetable Broth: Use low-sodium broth for better control over salt levels while enhancing the flavor.
Heavy Cream: For that luxurious finish, heavy cream makes the soup irresistibly rich and creamy.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Potato Broccoli Cheddar Soup
Follow these simple steps to prepare this delicious dish:
Step 1: Sauté the Aromatics
In a large pot over medium heat, add a splash of olive oil. Toss in the chopped onions and garlic, stirring frequently until they become fragrant and translucent—about five minutes should do it.
Step 2: Add Potatoes
Next, introduce your diced russet potatoes to the party! Stir them into the pot, coating them well with those lovely sautéed onions and garlic for about two minutes.
Step 3: Pour in Broth
Now it’s time to get things bubbling! Pour in four cups of vegetable broth, ensuring all potatoes are submerged like they’re taking a relaxing spa day. Bring it to a boil then reduce heat and let it simmer until potatoes are tender—around fifteen minutes.
Step 4: Incorporate Broccoli
Once those potatoes are soft enough to poke with a fork (but not mushy—let’s not have any potato disasters here), add your fresh broccoli florets. Allow everything to simmer together for another five minutes until the broccoli is bright green but still crisp.
Step 5: Blend it Up
Using an immersion blender (or carefully transferring batches to a blender), puree half of your soup until smooth while leaving some chunks for texture. If you’re feeling adventurous, leave some whole pieces for dramatic flair!
Step 6: Cheese Please!
Return your blended mixture to the pot over low heat. Stir in shredded sharp cheddar cheese along with heavy cream until melted and beautifully combined. Season with salt and pepper to taste.
Transfer to bowls and garnish with extra cheese or even croutons if you’re feeling fancy! Serve alongside crusty bread for dipping perfection.
This potato broccoli cheddar soup is more than just food—it’s an experience brimming with flavors that evoke childhood memories while creating new ones at your table today! Enjoy every spoonful of this heartwarming delight.
You Must Know
- This warm and creamy potato broccoli cheddar soup is not just a comfort food; it’s a hug in a bowl!
- Perfect for chilly evenings, it’s easy to whip up and packed with nutrients
- Plus, who can resist the cheesy goodness?
Perfecting the Cooking Process
Start by sautéing onions and garlic in a pot until fragrant. Add diced potatoes and broccoli, then cover with broth. Simmer until tender, blend until smooth, and stir in cheese. Voila! You’ve got yourself a delightful potato broccoli cheddar soup!
Add Your Touch
Feel free to swap out broccoli for spinach or kale for a twist. Want more flavor? Add spices like paprika or crushed red pepper. If you’re feeling adventurous, throw in some cooked bacon bits or extra cheese!
Storing & Reheating
Store leftover potato broccoli cheddar soup in an airtight container in the fridge for up to three days. To reheat, simply warm on the stove over low heat or microwave, stirring occasionally to keep it creamy.
Chef's Helpful Tips
- For the creamiest texture, use an immersion blender instead of a regular blender
- Avoid overcooking the broccoli; it should still have some bite
- Always add cheese off heat to prevent clumping and ensure smoothness
It was one chilly evening when I served this potato broccoli cheddar soup at a family gathering. The room filled with laughter and compliments as everyone dove into their bowls, declaring it their new favorite dish!
FAQs:
What is Potato Broccoli Cheddar Soup?
Potato Broccoli Cheddar Soup is a creamy and comforting dish made primarily from potatoes, broccoli, and cheddar cheese. It’s perfect for chilly days or as a hearty meal. The soup combines the flavors of tender potatoes and fresh broccoli, all blended together with rich cheddar cheese to create a smooth texture. This delightful recipe can be made on the stovetop or in a slow cooker, making it versatile for any kitchen.
Can I make Potato Broccoli Cheddar Soup vegan?
Yes, you can easily adapt Potato Broccoli Cheddar Soup to be vegan. Substitute dairy milk with almond or soy milk and replace cheddar cheese with a plant-based cheese alternative. You may also use nutritional yeast to give it that cheesy flavor without using dairy products. This way, you can enjoy a deliciously creamy soup while adhering to a vegan diet.
How do I store leftover Potato Broccoli Cheddar Soup?
To store leftover Potato Broccoli Cheddar Soup, let it cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For longer storage, consider freezing the soup in freezer-safe containers for up to three months. When you’re ready to eat it again, simply thaw it overnight in the fridge and reheat on the stove until warmed through.
What can I serve with Potato Broccoli Cheddar Soup?
Potato Broccoli Cheddar Soup pairs wonderfully with crusty bread or a fresh garden salad. You might also consider serving it alongside grilled cheese sandwiches for a classic comfort food combination. For a more filling meal, add some cooked quinoa or croutons on top of the soup to enhance its texture and flavor.
Conclusion for Potato Broccoli Cheddar Soup:
Potato Broccoli Cheddar Soup is an ideal dish for those looking for warmth and comfort in a bowl. With its creamy consistency and rich flavors, it’s not only satisfying but also customizable to suit various dietary preferences. Whether you choose to make it vegan or stick to the traditional recipe, this soup remains deliciously inviting. Enjoying this wholesome meal brings joy during colder months while providing essential nutrients from broccoli and potatoes.
Potato Broccoli Cheddar Soup
- Total Time: 40 minutes
- Yield: Serves approximately 6
Description
Potato Broccoli Cheddar Soup is a cozy, creamy delight that warms your soul with every spoonful. Packed with tender potatoes and vibrant broccoli, this rich cheddar soup is perfect for chilly evenings or family gatherings. Easy to prepare and full of nostalgic flavors, it’s a dish that brings comfort while satisfying your taste buds. Enjoy this heartwarming recipe that promises to create cherished memories around the dinner table.
Ingredients
- 2 cups fresh broccoli florets
- 2 cups diced russet potatoes (about 2 medium potatoes)
- 1 cup shredded sharp cheddar cheese
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil. Sauté chopped onion and minced garlic until fragrant and translucent (about 5 minutes).
- Add diced russet potatoes to the pot, stirring for another 2 minutes.
- Pour in vegetable broth, ensuring potatoes are submerged. Bring to a boil, then reduce heat and simmer until tender (around 15 minutes).
- Once potatoes are soft, add broccoli florets and simmer for an additional 5 minutes until bright green.
- Blend half the soup with an immersion blender or in batches until smooth while leaving some chunks for texture.
- Return blended mixture to the pot over low heat. Stir in shredded cheddar cheese and heavy cream until melted and combined. Season with salt and pepper.
- Serve hot, garnished with extra cheese or croutons if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg
