Cheddar Broccoli Potato Soup: The Ultimate Comfort Food Recipe

Cheddar Broccoli Potato Soup: Prepare to be enveloped in a warm, comforting hug with every spoonful of this creamy, cheesy delight! Forget those chilly evenings and lackluster lunches; this soup is about to become your new best friend. Have you ever craved a dish that’s both incredibly satisfying and surprisingly easy to make? Look no further!

The humble potato soup has a long and storied history, enjoyed in various forms across cultures for centuries. Adding cheddar and broccoli elevates it to a whole new level of deliciousness. While the exact origins of this particular combination are a bit murky, it’s clear that the marriage of these ingredients was destined for greatness. The sharpness of the cheddar perfectly complements the earthy potatoes and slightly bitter broccoli, creating a symphony of flavors that dance on your palate.

People adore Cheddar Broccoli Potato Soup for its rich, velvety texture and the way it effortlessly combines comfort and nutrition. It’s a fantastic way to sneak in some extra vegetables for picky eaters (and let’s be honest, for ourselves too!). Plus, it’s incredibly versatile. You can easily customize it with different cheeses, spices, or even add some crispy bacon for an extra layer of indulgence. Whether you’re looking for a quick weeknight dinner or a cozy weekend lunch, this soup is guaranteed to hit the spot. So, grab your ingredients, and let’s get cooking!

Ingredients:

• For the Soup Base:
• 4 medium russet potatoes, peeled and cubed
• 6 cups chicken broth (low sodium preferred)
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup heavy cream
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1/4 teaspoon nutmeg (optional, but adds a lovely warmth)
• For the Broccoli and Cheese:
• 4 cups broccoli florets, chopped into bite-sized pieces
• 2 cups shredded sharp cheddar cheese (reserve 1/2 cup for topping)
• Optional Toppings:
• Reserved shredded cheddar cheese
• Cooked and crumbled bacon
• Sour cream or Greek yogurt
• Chopped green onions
• Croutons

Preparing the Potato Base:

1. Cook the Potatoes: In a large pot or Dutch oven, combine the cubed potatoes and chicken broth. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork. This step is crucial for a creamy soup, so make sure those potatoes are cooked through!
2. Sauté the Aromatics: While the potatoes are simmering, melt the butter in a separate large skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir frequently to prevent burning. Next, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Make the Roux: Sprinkle the flour over the sautéed onions and garlic. Cook, stirring constantly, for 1-2 minutes. This creates a roux, which will help thicken the soup. Make sure to cook the flour long enough to get rid of the raw flour taste, but don’t let it brown too much.
4. Whisk in the Milk and Cream: Gradually whisk in the milk, making sure to break up any lumps that may form. Continue whisking until the mixture is smooth. Then, whisk in the heavy cream. Bring the mixture to a simmer, stirring occasionally, and cook for 2-3 minutes, or until slightly thickened.

Combining and Blending the Soup:

1. Combine the Potato Mixture: Carefully pour the cooked potato and broth mixture into the pot with the milk and cream mixture. Stir to combine.
2. Blend the Soup (Partially or Fully): This is where you decide how chunky or smooth you want your soup. You have a couple of options:
   • For a Partially Chunky Soup: Use an immersion blender to blend about half of the soup directly in the pot. This will create a creamy base while still leaving some chunks of potato.
   • For a Completely Smooth Soup: Transfer the soup to a regular blender in batches (be very careful when blending hot liquids – vent the lid!). Blend until completely smooth. Return the blended soup to the pot. You can also use an immersion blender to blend the entire pot until smooth.
3. Season the Soup: Stir in the salt, pepper, and nutmeg (if using). Taste and adjust seasonings as needed. Remember, you can always add more, but you can’t take it away!

Adding the Broccoli and Cheese:

1. Cook the Broccoli: Add the chopped broccoli florets to the soup. Simmer for 5-7 minutes, or until the broccoli is tender-crisp. You want the broccoli to be cooked through but still have a little bite to it.
2. Melt the Cheese: Remove the pot from the heat. Stir in 1 1/2 cups of the shredded cheddar cheese until it is completely melted and the soup is smooth and cheesy. Reserve the remaining 1/2 cup of cheese for topping.

Serving and Enjoying:

1. Serve Hot: Ladle the Cheddar Broccoli Potato Soup into bowls.
2. Add Toppings (Optional): Top with the reserved shredded cheddar cheese, cooked and crumbled bacon, a dollop of sour cream or Greek yogurt, chopped green onions, and/or croutons, if desired. These toppings add extra flavor and texture, making the soup even more satisfying.
3. Enjoy! Serve immediately and enjoy your delicious and comforting Cheddar Broccoli Potato Soup! This soup is perfect for a chilly day or any time you’re craving a warm and cheesy meal.

Tips and Variations:

• Make it Vegetarian: Use vegetable broth instead of chicken broth to make this soup vegetarian.
• Add More Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or cauliflower.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Use Different Cheese: Experiment with different types of cheese, such as Gruyere, Monterey Jack, or pepper jack.
• Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
• Freeze it: This soup can also be frozen for up to 2 months. Let it cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating. Keep in mind that the texture of the soup may change slightly after freezing and thawing.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 350-450 per serving
• Fat: 20-30g
• Protein: 15-20g
• Carbohydrates: 30-40g

Enjoy this hearty and flavorful Cheddar Broccoli Potato Soup! I hope you love it as much as I do!

Conclusion:

This Cheddar Broccoli Potato Soup isn’t just another soup recipe; it’s a warm, comforting hug in a bowl, perfect for chilly evenings or whenever you need a little pick-me-up. The creamy texture, the cheesy goodness, and the subtle earthiness of the broccoli and potatoes create a symphony of flavors that will tantalize your taste buds. I truly believe this will become a staple in your kitchen, and here’s why it’s a must-try:

First, it’s incredibly easy to make. Forget complicated techniques and hours spent slaving over the stove. This recipe is designed for simplicity, using readily available ingredients and straightforward steps. Even beginner cooks can whip up a batch of this delicious soup with confidence. Second, it’s incredibly versatile. You can easily adapt it to your dietary needs and preferences. Want a vegetarian version? Simply use vegetable broth. Looking for a richer flavor? Add a dollop of sour cream or a sprinkle of crispy bacon bits. The possibilities are endless!

But the real magic lies in the taste. The combination of cheddar, broccoli, and potato is a classic for a reason. It’s comforting, satisfying, and utterly delicious. The cheddar adds a sharp, cheesy tang that perfectly complements the mild sweetness of the potatoes and the slightly bitter notes of the broccoli. It’s a flavor explosion that will leave you wanting more.

Now, let’s talk about serving suggestions. This soup is fantastic on its own, served with a crusty piece of bread for dipping. But you can also elevate it with a few simple additions. Consider topping it with croutons for added crunch, a swirl of cream for extra richness, or a sprinkle of fresh chives for a pop of color and flavor. For a heartier meal, serve it alongside a grilled cheese sandwich or a side salad.

And speaking of variations, don’t be afraid to experiment! If you’re not a fan of broccoli, try substituting it with cauliflower or spinach. Want to add a little heat? A pinch of red pepper flakes or a dash of hot sauce will do the trick. You can also add other vegetables like carrots, celery, or onions for a more complex flavor profile.

One of my favorite variations is to add a swirl of pesto to each bowl before serving. The bright, herbaceous flavor of the pesto adds a wonderful contrast to the creamy, cheesy soup. Another great option is to top it with shredded chicken or ham for a protein-packed meal.

I’m confident that you’ll love this Cheddar Broccoli Potato Soup as much as I do. It’s a comforting, flavorful, and easy-to-make recipe that’s perfect for any occasion. So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking!

I’m so excited for you to try this recipe and experience the deliciousness for yourself. Once you’ve made it, I’d love to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think? Share your thoughts and photos in the comments below! Your feedback is invaluable, and it helps me create even better recipes for you in the future. Happy cooking!

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