Creamy Broccoli Potato Cheese Soup Recipe You’ll Love

There’s nothing quite like the aroma of a warm pot of Broccoli Potato Cheese Soup bubbling away on the stove. Picture this: it’s chilly outside, and you can almost hear the snowflakes whispering as they dance against your window. The rich, creamy cheese mingles with the earthy potatoes and vibrant green broccoli, creating a delightful symphony of flavors that promise to wrap you in a cozy embrace. Just one whiff of that cheesy goodness can make you feel like you’re being hugged by a fluffy blanket.

This soup isn’t just food; it’s a hug in a bowl. I remember the first time I made it for my family; they gathered around the table, and I could see their eyes light up at the first spoonful. It was a chilly evening, and we were all feeling a bit under the weather. There was laughter, warmth, and plenty of slurping as everyone dove into their bowls. Trust me, this is the kind of dish that turns a regular dinner into an occasion worth celebrating.

I still chuckle when I think about how my brother tried to convince me he didn’t like broccoli after slurping down two bowls without stopping.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Broccoli: Select firm florets with vibrant color for an appealing presentation and fresh taste.
• Peeled Potatoes: Use starchy varieties like Russets for creamy texture; they blend beautifully in soups.
• Sharp Cheddar Cheese: Choose high-quality cheese for maximum flavor; it melts well and adds richness.
• Onion: A sweet onion will enhance the flavor profile; sauté until tender for optimal sweetness.
• Garlic: Fresh garlic cloves bring aromatic depth; chop finely to release their full flavor potential.
• Vegetable Broth: Opt for low-sodium broth so you can control the saltiness; enhances the soup’s overall taste.
• Cream or Milk: Use heavy cream for richness or milk for lighter options; both add creaminess to this soup.
• Salt and Pepper: Essential seasonings that elevate flavor—adjust according to personal preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

First steps: Start by gathering your ingredients and prepping your vegetables. Chop the broccoli into bite-sized florets and dice your potatoes into smaller cubes for even cooking.

Sautéing Aromatics: In a large pot over medium heat, add some olive oil and toss in your diced onions. Sauté until they turn translucent and fragrant—about 5 minutes. Then add minced garlic and cook until aromatic.

Add Vegetables and Broth: Toss in your chopped potatoes followed by broccoli florets. Pour in vegetable broth until everything is submerged—about 4 cups should do it nicely!

Simmer Away!: Bring everything to a gentle boil before reducing heat to let it simmer for 15-20 minutes until veggies are tender but not mushy. Stir occasionally while daydreaming about how good this will taste.

Blend It Up!: Using an immersion blender (or transferring batches carefully to a countertop blender), puree until smooth or leave some chunks for texture—your choice! Return back to heat once blended.

Add Cream and Cheese: Pour in cream or milk along with shredded cheddar cheese while stirring gently over low heat until melted and combined—this is where magic happens!

Now serve hot with crusty bread on the side or enjoy solo while wrapped up in your favorite blanket! You just made Broccoli Potato Cheese Soup that would make anyone jealous (and warm)!

Enjoy every cheesy spoonful!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add chopped potatoes and broccoli. Pour in broth and let simmer until tender. Blend until smooth for that dreamy texture.

Add Your Touch

Feel free to swap out broccoli for cauliflower or add some shredded carrots for extra color. A dash of cayenne pepper can spice things up too!

Storing & Reheating

Store your soup in an airtight container in the fridge for up to five days. Reheat gently on the stove over low heat, stirring occasionally.

The first time I made this Broccoli Potato Cheese Soup, my friends couldn’t believe how delicious it was. We devoured every last drop, with one friend even suggesting I open a soup restaurant!

FAQ

Can I use frozen broccoli for the soup?

Yes, frozen broccoli works well and saves prep time without sacrificing flavor.

What cheese works best in Broccoli Potato Cheese Soup?

Sharp cheddar cheese adds depth while milder cheeses like Monterey Jack keep it creamy.

Can I make this soup vegan?

Absolutely! Use vegetable broth and plant-based cheese or nutritional yeast for flavor.

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Broccoli Potato Cheese Soup

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• Author: Lena
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Warm up with a comforting bowl of Broccoli Potato Cheese Soup! This creamy, flavorful dish combines fresh broccoli, hearty potatoes, and sharp cheddar cheese for a delightful winter meal. Perfect for cozy nights or as a satisfying starter, this soup is easy to make and sure to impress your family and friends.

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Ingredients

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• 2 cups fresh broccoli florets
• 2 medium-sized peeled potatoes (about 1 pound), diced
• 1 cup sharp cheddar cheese, shredded
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream or whole milk
• 2 tablespoons olive oil
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes). Add garlic and cook until fragrant.
2. Add diced potatoes and broccoli florets to the pot. Pour in vegetable broth and bring to a gentle boil.
3. Reduce heat and simmer for 15-20 minutes until vegetables are tender.
4. Use an immersion blender to puree the soup until smooth or leave some chunks for texture.
5. Stir in heavy cream or milk and shredded cheddar cheese over low heat until melted and well combined.
6. Serve hot with crusty bread or enjoy on its own.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 540mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 60mg