Broccoli Potato Cheese Soup

Broccoli Potato Cheese Soup is the ultimate comfort food, combining the rich flavors of sharp cheddar with the earthy goodness of potatoes and broccoli. This creamy soup is not only satisfying but also packed with nutritious ingredients that make it a wholesome meal choice for any time of the year. The recipe is simple, with most of the ingredients already found in your kitchen, making it a go-to for quick and cozy dinners.

INGREDIENTS

• Butter: 1-2 tbsp, for sautéing the vegetables
• Onion: 1, diced, adds a sweet flavor to the base
• Carrots: 2 medium, diced, adds color and sweetness
• Garlic: 3 cloves, minced, for aromatic depth
• Chicken stock: 4 cups, for the soup base
• Cornstarch: ¼ cup, thickens the soup
• Milk: 1 cup, adds creaminess
• Potatoes: 2 large, peeled and cubed, makes the soup hearty
• Broccoli florets: 16 oz, adds flavor and nutrients
• Shredded sharp cheddar cheese: 1½ cups, for a cheesy finish
• Salt: ½ tsp, to enhance flavors
• Ground pepper: ¼ tsp, for a hint of spice

INSTRUCTIONS

Step 1:

Melt butter in a large pan over medium heat. Add diced onions and sauté for 3 minutes.

Step 2:

Add diced carrots, salt, and pepper, cooking for another 3-4 minutes.

Step 3:

Add minced garlic and cook for 30 seconds, stirring continuously.

Step 4:

Add the peeled and cubed potatoes, followed by chicken stock. Cover and simmer for 10 minutes.

Step 5:

Add the broccoli florets and continue simmering until potatoes and broccoli are tender.

Step 6:

In a small bowl, mix cornstarch with milk. Add this mixture to the soup, stirring constantly until it thickens.

Step 7:

Stir in the shredded cheddar cheese until melted and well combined.

Step 8:

Serve hot and enjoy the creamy, cheesy goodness!

Serving and Storage Tips

• Serve the soup with a sprinkle of extra shredded cheese or croutons for added texture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove, adding a splash of milk if needed to adjust consistency.

Helpful Notes

• For a thicker consistency, increase the amount of cornstarch slightly.
• Substitute vegetable stock for a vegetarian version of this soup.

Tips from Well-Known Chefs

• Chef Gordon Ramsay recommends roasting the broccoli for added depth of flavor before adding to the soup.

The Perfect Winter Soup

This Broccoli Potato Cheese Soup is not just a meal, but a warm embrace in a bowl. The combination of tender potatoes, fresh broccoli, and rich cheddar creates a harmonious blend that’s sure to become a favorite.

How to Achieve a Creamy Broccoli Potato Soup

For a creamier texture, use an immersion blender to blend part of the soup before adding the cheese. This will create a velvety base while keeping chunks of vegetables intact.

FAQs

Can I use a different cheese?

Yes, try using a milder cheese like Monterey Jack or a stronger cheese like smoked gouda for a different flavor profile.

Can I make this soup ahead of time?

Yes, you can make the soup a day in advance and reheat it on the stove. Add a bit of milk when reheating to adjust the consistency.

Can I freeze this soup?

It’s best to freeze the soup before adding the cheese. Add the cheese after reheating for a smoother texture.

Is this recipe gluten-free?

Yes, this recipe is gluten-free as it uses cornstarch as a thickener.

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Conclusion

Broccoli Potato Cheese Soup combines the heartiness of potatoes with the flavor of sharp cheddar and fresh broccoli in a creamy soup. It begins with sautéing onions, carrots, and garlic to build a flavorful base, followed by simmering potatoes and broccoli in chicken stock until tender. A mix of cornstarch and milk is then added to create a thick, creamy texture, finished with shredded cheddar for a rich flavor. This soup is ideal for chilly days, offering warmth and comfort in every spoonful. With simple ingredients and straightforward preparation, it’s perfect for weeknight dinners.