Broccoli Potato Cheese Soup is a warm, comforting dish that brings together the goodness of broccoli, potatoes, and cheese. This easy-to-make soup is perfect for chilly days when you need something hearty and filling. The creamy texture and rich flavor offer a delightful experience with every spoonful. Whether you are cooking for yourself or for a crowd, this recipe is sure to please everyone. It is also a great way to sneak some veggies into your meal. You can enjoy it as a main course or as a side dish. Let’s dive into this delightful recipe that you can whip up in no time!
Why You’ll Love This Broccoli Potato Cheese Soup
You will adore this Broccoli Potato Cheese Soup for its creamy texture and cheesy flavor. It is filling, nutritious, and easy to make. This soup combines the natural sweetness of broccoli and potatoes with rich, melted cheese to create a delicious and satisfying dish. Plus, it is quick to prepare, making it a great option for busy weeknights. You can even customize it with your favorite spices or add cooked beef for extra flavor. Everyone in your family will love it!
How to Make Broccoli Potato Cheese Soup
Ingredients You’ll Need
2 cups broccoli florets
2 cups diced potatoes
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup cheddar cheese, shredded
1 cup milk or cream
Salt and pepper to taste
Olive oil
Step-by-Step Directions
- In a large pot, heat a drizzle of olive oil over medium heat. Sauté the onion and garlic until translucent.
- Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Add the broccoli florets and cook for an additional 5-7 minutes.
- Blend the soup with an immersion blender until creamy, or transfer to a blender in batches.
- Stir in the cheese and milk, and season with salt and pepper to taste.
- Heat through and serve warm.
How to Serve Broccoli Potato Cheese Soup
Serve the soup hot in bowls. You can top it with extra shredded cheese, croutons, or fresh herbs for added flavor. Pair it with a slice of crusty bread or a simple salad for a complete meal. This soup is perfect for lunch or dinner.
How to Store Broccoli Potato Cheese Soup
Store any leftover soup in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stove or in the microwave until heated through. You may need to add a splash of milk or broth to adjust the consistency.
Tips for the Best Broccoli Potato Cheese Soup
Use fresh, bright green broccoli for the best flavor and texture. Ensure the potatoes are cut into small, even pieces for quicker cooking. For a richer taste, consider using sharp cheddar cheese. Taste the soup as you go and adjust the seasoning as needed.
Recipe Variations
You can add other vegetables like carrots or peas for extra nutrition. For a twist, try adding cooked beef bits or changing the cheese type to gouda or pepper jack for a kick.
Frequently Asked Questions (FAQs)
Can I freeze Broccoli Potato Cheese Soup?
Yes, you can freeze the soup. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to three months.
Can I use fresh or frozen broccoli?
You can use either fresh or frozen broccoli. If using frozen, add it directly to the pot; there is no need to thaw it first.
How can I make this soup vegan?
To make this soup vegan, replace the cheddar cheese with a dairy-free cheese alternative, and use plant-based milk. Also, substitute vegetable broth with homemade or store-bought vegan broth.
Broccoli Potato Cheese Soup
A warm, comforting soup combining broccoli, potatoes, and creamy cheddar cheese, perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups broccoli florets
- 2 cups diced potatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cheddar cheese, shredded
- 1 cup milk or cream
- Salt and pepper to taste
- Olive oil
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Sauté the onion and garlic until translucent.
- Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Add the broccoli florets and cook for an additional 5-7 minutes.
- Blend the soup with an immersion blender until creamy, or transfer to a blender in batches.
- Stir in the cheese and milk, and season with salt and pepper to taste.
- Heat through and serve warm.
Notes
Use sharp cheddar for a richer taste. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg
