Imagine a soup so creamy, so rich, and so comforting that it feels like a warm hug on a chilly day. Our Cheddar Potato Broccoli Soup is not just a recipe; it's a culinary experience that transforms simple ingredients into a bowl of pure magic. Whether you're looking to impress your family, warm up on a cold evening, or simply indulge in a luxurious meal, this soup promises to be your new go-to comfort food that delivers maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup sharp cheddar cheese, shredded
- 2 cups broccoli florets
- 2 potatoes, peeled and diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup milk
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping: dice potatoes into small cubes, chop onion finely, and cut broccoli florets into bite-sized pieces.
- In a large pot, heat a small amount of oil over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are tender when pierced with a fork.
- Add broccoli florets to the pot and continue cooking for an additional 5-6 minutes until broccoli is bright green and slightly tender.
- Using an immersion blender or potato masher, partially blend the soup to create a creamy texture while leaving some chunks for added texture.
- Stir in milk and reduce heat to low. Gradually add shredded cheddar cheese, stirring continuously to ensure smooth melting.
- Season with salt and pepper to taste. Adjust seasoning as needed.
- Remove from heat and let sit for 2-3 minutes to allow flavors to meld together.
- Serve hot, optionally garnishing with additional cheese or fresh herbs if desired.
Tips
- Cheese Selection Matters: Use sharp cheddar for a more intense flavor profile. Freshly shredded cheese melts more smoothly than pre-packaged shredded cheese.
- Texture Techniques: For a perfect consistency, partially blend the soup. Leave some chunks of potato and broccoli for a rustic, hearty feel.
- Vegetable Prep is Key: Cut broccoli and potatoes into uniform sizes to ensure even cooking and consistent texture.
- Low and Slow Cheese Melting: Add cheese gradually on low heat to prevent separation and achieve a smooth, creamy consistency.
- Season Gradually: Taste and adjust salt and pepper as you cook. Vegetable broth can vary in saltiness, so season carefully.
- Optional Enhancements: Consider adding a splash of heavy cream for extra richness or garnishing with crispy bacon bits for added texture.
- Make-Ahead Friendly: This soup reheats beautifully, making it perfect for meal prep or leftovers.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 50mg
