There’s something magical about a warm bowl of Broccoli Potato Cheese Soup. The way the vibrant green broccoli mingles with creamy, dreamy cheese and hearty potatoes is nothing short of a culinary hug. The aroma wafts through the kitchen, filling the air with a savory promise that makes you want to dive right in.

This soup isn’t just food; it’s comfort in a bowl. I remember the first time I made it for my friends during a chilly game night. Their eyes lit up as they took their first spoonful, and I felt like a rock star chef! So grab your spoons—this flavor-packed delight is perfect for cozy evenings or whenever you need a little extra warmth in your life.

I once whipped this up for my family, and let’s just say the bowls were licked clean!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Broccoli: Choose bright green florets for the best flavor and texture; frozen works too in a pinch.

• Potatoes: Russets are my go-to for their creaminess; peel and chop them into even cubes.

• Sharp Cheddar Cheese: Opt for high-quality cheese to enhance the richness of the soup; grate it freshly!

• Onion: A medium yellow onion adds sweetness; dice it finely to ensure even cooking.

• Garlic: Fresh garlic cloves give an aromatic punch; minced garlic works wonders here.

• Vegetable Broth: Use low-sodium broth to control salt levels while still adding depth of flavor.

• Cream: Heavy cream creates that silky smooth texture; substitute with milk if you prefer lighter options.

• Salt and Pepper: Essential seasonings that elevate all other flavors; season to taste throughout cooking.

• Olive Oil or Butter: For sautéing vegetables at the start; both options add rich flavor to the base.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

To create your delightful bowl of Broccoli Potato Cheese Soup, follow these simple steps:

Sautéing Aromatics: Start by heating olive oil or butter in a large pot over medium heat. Add diced onions and minced garlic until they become fragrant and translucent—about 3-4 minutes.

Add Potatoes and Broccoli: Toss in your chopped potatoes and broccoli florets. Stir everything together for about 2 minutes to let those veggies soak up all that delicious flavor.

Pour in Broth and Simmer: Pour in vegetable broth until veggies are submerged. Bring to a gentle boil, then reduce heat to simmer for 15-20 minutes until potatoes are tender.

Add Cream and Cheese: Once veggies are cooked, stir in heavy cream and sharp cheddar cheese until melted and creamy. You might just want to dive right into that pot!

Blend It Up!: For an ultra-smooth texture, use an immersion blender directly in the pot. Blend until desired consistency is reached—leave some chunks if you like textures!

Taste and Adjust Seasonings: Finally, taste your soup before serving! Add salt and pepper as needed to enhance every bite’s deliciousness.

Now that you’ve created this fabulous soup, serve it hot with crusty bread or crispy croutons on top! Enjoy every spoonful as you bask in the cozy vibes of homemade goodness.

Perfecting the Cooking Process

Start by sautéing onions and garlic for deep flavor, then add diced potatoes and broccoli. Pour in broth and let simmer until tender, blending until silky smooth.

Add Your Touch

Feel free to swap out broccoli for cauliflower or add spices like paprika for extra warmth. A sprinkle of crispy bacon can also elevate the dish!

Storing & Reheating

Store your soup in an airtight container in the fridge for up to five days. Reheat on the stove over medium heat, stirring gently until warmed through.

Sharing my first attempt at Broccoli Potato Cheese Soup brings back fond memories of laughter and learning. Friends raved about how creamy it was, and I learned that patience is key when blending!

FAQ

Can I make Broccoli Potato Cheese Soup vegan?

Yes! Use vegetable broth and plant-based cheese alternatives for a vegan version.

What can I serve with this soup?

Crusty bread or a fresh salad pairs wonderfully with Broccoli Potato Cheese Soup.

How can I thicken the soup?

For a thicker consistency, add more potatoes or blend in some cashews before serving.

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Broccoli Potato Cheese Soup

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• Author: Ann Foster
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Warm up with a bowl of Broccoli Potato Cheese Soup, a cozy blend of fresh broccoli, creamy cheddar, and hearty potatoes. This delicious soup is not only easy to make, but it also brings warmth and comfort to chilly evenings. Perfect for family dinners or a quiet night in, this flavor-packed recipe is sure to become a new favorite.

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Ingredients

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• 2 cups fresh broccoli florets
• 2 medium russet potatoes, peeled and diced (about 2 cups)
• 1 cup sharp cheddar cheese, grated
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or milk for lighter option)
• Salt and pepper to taste
• 2 tbsp olive oil or butter

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Instructions

1. In a large pot over medium heat, heat olive oil or butter. Sauté the diced onion and minced garlic until fragrant and translucent (about 3-4 minutes).
2. Add the chopped potatoes and broccoli florets; stir for about 2 minutes.
3. Pour in the vegetable broth until veggies are submerged. Bring to a gentle boil; reduce heat and simmer for 15-20 minutes until potatoes are tender.
4. Stir in heavy cream and grated cheddar cheese until melted and creamy.
5. For a smoother texture, use an immersion blender to blend the soup to your desired consistency.
6. Taste and adjust seasonings before serving hot.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 4g
• Sodium: 580mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 70mg