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Broccoli Potato Cheese Soup Recipe

Broccoli Potato Cheese Soup Recipe
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★★★★★

5 from 15 reviews

This Broccoli Potato Cheese Soup is a comforting, creamy soup perfect for chilly days. Combining tender broccoli florets, diced potatoes, and sharp cheddar cheese in a smooth, cheesy broth, it’s easy to make and packed with flavor. The addition of milk and heavy cream creates a luscious texture, while a touch of nutmeg enhances the savory depth. Serve it as a hearty appetizer or a fulfilling main course.

Ingredients

Scale

Vegetables

  • 4 cups broccoli florets
  • 2 cups peeled and diced potatoes
  • 1 small onion, chopped
  • 2 cloves garlic, minced

Liquids & Dairy

  • 4 cups chicken broth
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 cups shredded sharp cheddar cheese

Fat & Thickening Agents

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour

Seasonings

  • Salt and pepper to taste
  • 1/4 teaspoon nutmeg (optional)

Instructions

  1. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
  2. Make Roux: Stir in the all-purpose flour and cook for 1-2 minutes while stirring constantly to form a roux, which will thicken the soup.
  3. Add Broth and Potatoes: Gradually whisk in the chicken broth to avoid lumps. Add the diced potatoes and bring the mixture to a boil.
  4. Simmer Potatoes: Reduce the heat to low and simmer the soup until the potatoes are tender, approximately 15 minutes.
  5. Add Broccoli: Add the broccoli florets to the pot and cook for an additional 5-7 minutes until they are tender but still bright green.
  6. Blend Soup: Using an immersion blender, partially puree the soup until it reaches your desired consistency, leaving some chunks for texture.
  7. Add Dairy and Cheese: Stir in the milk, heavy cream, and shredded sharp cheddar cheese. Continue stirring until the cheese melts completely and the soup becomes creamy.
  8. Season and Heat: Season the soup with salt, pepper, and optional nutmeg. Heat through gently without boiling to preserve the creamy texture.
  9. Serve: Ladle the soup into bowls and garnish with extra shredded cheese or fresh herbs if desired. Serve hot and enjoy!

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Adjust thickness by adding more broth or milk to your preference.
  • Use sharp cheddar for a more flavorful and tangy cheese taste.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently.
  • For a dairy-free option, try unsweetened almond milk and dairy-free cheese substitutes.

Nutrition

Keywords: broccoli soup, cheesy soup, potato soup, comfort food, easy soup recipe, cheddar soup, creamy soup

Find it online: https://mixitwitjoe.com/broccoli-potato-cheese-soup-recipe/