Description
Creamy broccoli potato cheese soup delivers comfort in a bowl, blending hearty vegetables with rich, melted cheese. Warm spoons of this velvety soup invite you to savor each comforting spoonful, perfect for chilly evenings.
Ingredients
Scale
Main Ingredients:
- 3 cups broccoli florets (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth (or chicken broth for added flavor)
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup milk (or cream for a richer soup)
Aromatic Ingredients:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper, to taste
Garnish and Optional Ingredients:
- ¼ teaspoon smoked paprika (optional)
- 1 pinch nutmeg (optional)
- Extra shredded cheese
- Fresh chives or green onions, chopped
Instructions
- Peel and dice potatoes into uniform cubes, ensuring even cooking. Trim broccoli into bite-sized florets, ensuring no large stems remain. Finely dice onions and crush garlic to release aromatic flavors.
- Heat butter in a substantial cooking vessel over moderate temperature. Sauté onions and garlic until they become translucent and emit a fragrant aroma, approximately 3-4 minutes.
- Introduce diced potatoes to the pot, followed by vegetable broth. Allow the mixture to gently simmer, enabling potatoes to soften and absorb liquid flavors for about 10 minutes.
- Carefully incorporate broccoli florets into the simmering liquid. Continue cooking for an additional 5-7 minutes until vegetables reach optimal tenderness and can be easily pierced with a fork.
- For enhanced texture, utilize an immersion blender to partially puree the soup. Alternatively, transfer half the mixture to a standard blender, processing until smooth, then reintegrate into the pot.
- Reduce heat to prevent dairy separation. Slowly stream milk or cream into the soup, stirring continuously. Gradually fold in shredded cheese, allowing it to melt seamlessly and create a luxurious, creamy consistency.
- Season with salt and freshly ground pepper, adjusting to personal taste preferences. Ladle into serving bowls and embellish with optional garnishes like crispy bacon bits, chopped green onions, or a dollop of tangy sour cream.
Notes
- Vegetable Prep Trick: Chop broccoli and potatoes into uniform, bite-sized pieces to ensure even cooking and consistent texture throughout the soup.
- Creamy Consistency Hack: Partially blending the soup creates a luxurious, velvety base while maintaining some chunky vegetable pieces for added texture and visual appeal.
- Cheese Melting Technique: Gradually add cheese off direct heat and stir continuously to prevent separation and achieve a smooth, silky finish without graininess.
- Diet-Friendly Adaptations: Swap dairy milk with almond or oat milk for a lactose-free version, use vegetable broth for a vegetarian option, and replace cheese with nutritional yeast for a vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 40 mg