Description
A comforting and creamy Broccoli Potato Cheese Soup that combines tender broccoli and potatoes with sharp cheddar cheese for a rich, flavorful meal. Perfect for chilly days, this soup is easy to prepare on the stovetop and can be enjoyed chunky or blended smooth.
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
Dairy
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
Liquids & Seasoning
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Prepare Base: In a large pot, melt the butter over medium heat to create a flavorful base for your soup.
- Sauté Aromatics: Add chopped onion and minced garlic to the pot and sauté until the onion becomes translucent, releasing their aromatic flavors.
- Add Potatoes and Broth: Stir in diced potatoes and pour in the vegetable broth. Bring the mixture to a boil to start cooking the potatoes thoroughly.
- Simmer Potatoes: Reduce the heat and let the soup simmer until the potatoes are tender when pierced with a fork, ensuring they are fully cooked.
- Cook Broccoli: Add the broccoli florets to the pot and cook for an additional 5 minutes, allowing them to soften without losing their vibrant color.
- Add Dairy: Stir in the milk and shredded cheddar cheese, cooking gently until the cheese has melted completely and the soup is creamy.
- Season Soup: Add salt and pepper to taste, adjusting seasoning as needed for your preferred flavor profile.
- Optional Blending: If you prefer a smoother soup texture, carefully blend the soup using an immersion blender or a regular blender in batches.
Notes
- For a richer flavor, use whole milk or a mix of milk and cream.
- To make this soup vegan, substitute butter with olive oil, use vegetable broth, and replace cheddar with a vegan cheese alternative.
- When blending, be cautious with hot liquids and blend in small batches to avoid splattering.
- This soup can be garnished with extra shredded cheese, croutons, or fresh herbs like chives or parsley.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
