Warm up your kitchen and your taste buds with a bowl of creamy Potato Cheddar Soup with Broccoli and Cauliflower! This delightful American classic is not just comfort food; it’s a nourishing hug in a bowl that’s perfect for chilly days or cozy nights. With just a handful of ingredients and a mere 40 minutes of your time, you can whip up a hearty meal that serves four. Imagine the rich, velvety texture of melted cheddar mingling with tender vegetables, all swimming in a savory broth. Ready to impress your family and friends? Let’s dive into the recipe that will make you the star of your kitchen!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup cheddar cheese, shredded
- 1 cup milk
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Peel and dice the potatoes into small cubes, chop the onion, and break the broccoli and cauliflower into florets. This will help ensure even cooking.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the diced potatoes to the pot and stir them with the onions. Cook for an additional 2-3 minutes, allowing the potatoes to absorb some of the onion flavor.
- Pour in the vegetable broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are tender, add the broccoli and cauliflower florets to the pot. Continue to simmer for another 5-7 minutes, or until the vegetables are cooked but still vibrant in color.
- Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend only half of it and leave the rest as is.
- Stir in the shredded cheddar cheese and milk, mixing well until the cheese is melted and fully incorporated into the soup. Adjust the seasoning with salt and pepper to taste.
- Allow the soup to simmer for an additional 2-3 minutes to heat through. If the soup is too thick, you can add a little more vegetable broth or milk to reach your desired consistency.
- Once everything is well combined and heated, remove the pot from the heat. Serve the potato cheddar soup hot, garnished with additional cheddar cheese or fresh herbs if desired.
Tips
- Prep Ahead: To save time, you can peel and chop the potatoes, onion, and vegetables a day in advance. Store them in the fridge to keep them fresh and ready to go when you’re ready to cook.
- Choose the Right Pot: Use a large pot to give your ingredients enough space to cook evenly. A heavy-bottomed pot is ideal for preventing sticking and burning.
- Customize the Consistency: If you like your soup chunkier, blend only half of it. This allows you to enjoy the textures of the vegetables while still getting that creamy base.
- Cheese Choices: While sharp cheddar is delicious, feel free to experiment with different cheeses like Gruyère or Monterey Jack for a unique twist on flavor.
- Season to Taste: Don’t be shy with the salt and pepper! Taste your soup before serving and adjust the seasoning as needed to enhance the flavors.
- Garnish for Flair: Elevate your presentation by garnishing each bowl with extra shredded cheese, a sprinkle of fresh herbs, or even a drizzle of olive oil for that gourmet touch.
- Leftover Love: This soup stores well in the fridge for up to three days, and it also freezes beautifully. Just reheat gently on the stove, adding a splash of broth or milk if it thickens too much.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 12g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
