Creamy Broccoli Potato Cheese Soup

$- 2 cups broccoli florets - 2 medium potatoes, peeled and diced into small cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup milk (or a dairy-free alternative) - 1 ½ cups sharp cheddar cheese, grated (plus extra for garnish) In this soup, you need fresh, vibrant broccoli florets. The potatoes add body and creaminess. Onions and garlic bring a sweet and savory base. You will use vegetable broth for depth and milk to create a smooth texture. Sharp cheddar cheese gives the soup its rich, cheesy flavor. - Salt and pepper - ½ teaspoon smoked paprika Simple seasonings like salt and pepper enhance all the flavors. Smoked paprika adds a subtle warmth. Adjust these to match your taste. - Fresh chives - Extra cheddar cheese Garnishing with fresh chives adds a pop of color and a mild onion flavor. A sprinkle of extra cheddar cheese makes the soup even more inviting. These small touches elevate your dish visually and tastefully. {{ingredient_image_2}} 1. Sautéing onions and garlic: Start by pouring olive oil into a large pot. Heat it over medium heat. When the oil shimmers, add the chopped onion and minced garlic. Sauté for about 5 minutes. Stir often until the onion turns soft and fragrant. 2. Cooking potatoes: Now, add the diced potatoes to the pot. Stir them with the onion and garlic. Cook for another 2 to 3 minutes. This step lets the potatoes soak up the flavors of the onions and garlic. 1. Adding vegetable broth: Pour in the vegetable broth and increase the heat. Bring the mixture to a rolling boil. 2. Cooking until potatoes are tender: Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. The potatoes should be tender when you pierce them with a fork. 1. Pureeing the soup: After the potatoes are tender, add the broccoli florets. Stir gently and let it simmer for another 5 to 7 minutes. The broccoli should turn bright green and become tender. Use an immersion blender to puree the soup until smooth. If you don't have one, ladle the soup into a regular blender in batches. Let steam escape to avoid a mess. 2. Adding milk and cheese: Return the pureed soup to low heat. Gradually stir in the milk and grated cheddar cheese. Keep stirring until the cheese melts and the soup is creamy. Season with salt, pepper, and smoked paprika to taste. Stir well and heat through for a couple more minutes. To make this soup your own, adjust the seasonings. A pinch more salt or pepper adds a nice kick. If you want spice, try adding cayenne pepper or chili flakes. You can also add other vegetables. Carrots or spinach blend well with broccoli. Just chop them small and add them when you add the potatoes. Creaminess is key for this soup. You can use different milk alternatives like almond milk or oat milk. Both will give a nice flavor and texture. For the cheese, use a cheese that melts well. Sharp cheddar works great, but Gruyère is also a good choice. Add cheese slowly, stirring until it melts fully for the best creaminess. Prepping ingredients in advance saves time. Chop the onions and garlic the night before. You can also peel and dice the potatoes early. If you are short on time, use frozen broccoli. It cooks quickly and is just as tasty. Just add it to the pot when you would add fresh broccoli. Pro Tips Use Fresh Broccoli: Fresh broccoli will give your soup a vibrant color and better texture compared to frozen. Look for firm florets with a bright green color. Adjust Creaminess: For a lighter soup, substitute half of the milk with vegetable broth. For extra creaminess, add more cheese or a splash of cream at the end. Spice It Up: If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or a dash of hot sauce to elevate the flavor profile. Garnish Smartly: Top your soup with crispy bacon bits or croutons for added texture. A swirl of olive oil can also enhance the presentation and flavor. {{image_4}} You can easily make this soup dairy-free. Just swap the milk with almond or oat milk. For cheese, use a dairy-free version. Many brands offer great options that melt well. This keeps your soup just as creamy without dairy. Want to make your soup heartier? Add cooked chicken or beans. Shredded chicken blends in nicely. For a vegetarian option, add chickpeas or black beans. Both options provide protein and make the soup filling. You can spice things up! Try adding fresh herbs like thyme or basil. For a kick, add a pinch of cayenne pepper. Experiment with your favorite spices to create a unique flavor. Each version will give the soup a new twist. After you make your broccoli potato cheese soup, let it cool. Store it in airtight containers. This helps keep the soup fresh. It keeps well in the fridge for 3 to 5 days. If you want to enjoy it later, make sure to seal it tight to prevent any leaks or odors. Freezing is a great way to save extra soup. Pour the cooled soup into freezer-safe containers. Leave some space at the top, as the soup will expand. You can also use freezer bags for easy storage. Be sure to label them with the date. This soup can last up to three months in the freezer. To thaw, place it in the fridge overnight. To reheat your soup, use a pot on the stove for the best texture. Heat it over medium-low heat. Stir it often to ensure even warming. If the soup looks too thick, add a splash of milk or broth. You can also use a microwave, but be sure to heat it in short intervals. Stir in between to avoid hot spots. This will help keep the creamy texture just right. Yes, you can use frozen broccoli for this soup. It saves time and is easy to use. Just add it to the pot when you would add fresh broccoli. Here are some tips for preparation: - Thawing: Thaw the broccoli first for better texture. You can do this in the fridge overnight or microwave it for a few minutes. - Cooking Time: Since frozen broccoli is already blanched, reduce the cooking time by a couple of minutes. Cook until it’s bright green and tender. - Flavor: Frozen broccoli may have less flavor than fresh. Consider adding a pinch more salt or seasoning. To thicken the soup, there are a few techniques you can use. Here are some great methods: - Cook Longer: Let the soup simmer longer to allow it to reduce and thicken. - Add More Potatoes: You can add an extra potato and blend it for a thicker texture. - Use a Thickener: Mix a tablespoon of cornstarch with cold water and stir it into the soup. Bring it to a boil for a few minutes to thicken. - Cream Addition: For a richer soup, add more milk or cream. This will also enhance the flavor. You can pair this soup with several delicious side dishes. Here are some suggestions: - Crusty Bread: A warm, crusty bread is perfect for dipping. - Salad: A fresh green salad adds a nice crunch. - Sandwiches: A simple grilled cheese or ham sandwich complements the soup well. - Crackers: Serve with your favorite crackers for added texture and flavor. This article covered key ingredients for broccoli potato cheese soup and how to make it. We discussed the main ingredients like broccoli, potatoes, and cheese, as well as tasty seasonings and garnishes. You learned step-by-step how to prepare, simmer, and blend the soup. I shared tips for customizing flavors, ensuring creaminess, and saving time. Finally, variations, storage tips, and FAQs addressed common questions. Making this soup can be fun and rewarding. Enjoy your cooking and the warm flavors this dish brings!$

Creamy Broccoli Potato Cheese Soup

A rich and creamy soup made with broccoli, potatoes, and sharp cheddar cheese.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

2 cups broccoli florets
2 medium potatoes, peeled and diced into small cubes
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup milk (or a dairy-free alternative like almond or oat milk)
1.5 cups sharp cheddar cheese, grated (plus extra for garnish, if desired)
2 tablespoons olive oil
to taste salt and freshly ground pepper
0.5 teaspoon smoked paprika
for garnish fresh chives, finely chopped

Instructions

In a large pot, pour in the olive oil and heat it over medium heat. When the oil is shimmering, add the chopped onion and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
Next, add the diced potatoes to the pot. Stir them in with the onion and garlic mixture and cook for another 2-3 minutes.
Pour in the vegetable broth and increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 15 minutes, or until the potatoes are tender when pierced with a fork.
After the potatoes are tender, add the broccoli florets to the pot. Stir gently and simmer for an additional 5-7 minutes, until the broccoli turns a bright green color and is easily pierced.
Use an immersion blender to carefully puree the soup directly in the pot until smooth. If you do not have an immersion blender, you can ladle the soup into a regular blender in batches—be sure to allow steam to escape to avoid a mess.
Once the soup is smooth, return it to low heat. Gradually stir in the milk and the grated sharp cheddar cheese. Keep stirring gently until the cheese has completely melted and the soup has reached a creamy consistency.
Season the soup with salt, freshly ground pepper, and smoked paprika to taste. Stir well to combine, letting it heat through for a couple of minutes.
Serve the creamy soup hot in bowls, garnished with finely chopped fresh chives and a sprinkle of extra cheddar cheese if you like.

Notes

Use a dairy-free milk alternative for a vegan version.

Keyword broccoli, cheese, creamy, potato, soup