– **Title**: Broccoli Potato Cheese Soup
– **Ingredients**:
– 1 medium onion, diced
– 2 tablespoons olive oil or butter
– 2 cloves garlic, minced
– 3 cups broccoli florets (fresh or frozen)
– 2 medium potatoes, peeled and diced
– 4 cups vegetable or chicken broth
– 1 cup milk or cream
– 2 cups shredded cheddar cheese
– Salt and pepper to taste
– Optional: 1/2 teaspoon red pepper flakes (for heat)
– Optional: Fresh parsley or chives for garnish
– **Instructions**:
1. In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the broccoli florets and diced potatoes to the pot, stirring to combine with the onion and garlic.
4. Pour in the vegetable or chicken broth, bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes and broccoli are tender.
5. Using an immersion blender, blend the soup until smooth (or transfer to a blender in batches). If you prefer a chunkier texture, blend only half of the soup.
6. Return the pot to medium heat, and stir in the milk or cream, followed by the shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy.
7. Season with salt, pepper, and red pepper flakes (if using) to taste. Simmer for an additional 5 minutes.
8. Serve hot, garnished with fresh parsley or chives if desired. Enjoy!
Key Ingredients & Substitutions
Olive Oil: This adds a pleasant richness to the soup. If you want a different flavor, try using butter or avocado oil instead.
Onion: A medium onion creates a nice base flavor. If you don’t have onions, shallots or leeks can work in a pinch. They offer a milder sweet taste.
Potatoes: I like starchy potatoes like Yukon Gold for their creaminess. You can substitute with red potatoes, but they won’t get as smooth.
Broccoli: Fresh broccoli works best, but if it’s out of season, frozen florets are a good alternative. Just add them into the pot at the same time!
Cheddar Cheese: While I love sharp cheddar, you can swap it with Gruyère or Monterey Jack for different flavor profiles. Vegan cheese could be used for a dairy-free version.
Milk/Heavy Cream: I often use milk for a lighter soup, but heavy cream will elevate the richness. If you’re looking for non-dairy options, almond or oat milk can be substituted.
How Can You Ensure Perfectly Tender Vegetables?
The texture of your veggies can make or break this soup! Start by cooking your potatoes long enough to soften, around 10-15 minutes. Make sure they are fork-tender before adding broccoli; no one likes crunchy broccoli amid creamy soup!
- Dice potatoes evenly for consistent cooking.
- Simmer the broccoli for just 5-7 minutes to keep it vibrant and tender.
- When adding the milk and cheese, gently stir to maintain the creaminess without overcooking the vegetables.
How to Make Broccoli Potato Cheese Soup
Ingredients You’ll Need:
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 4 cups broccoli florets
- 1 cup shredded carrots
- 1 cup shredded cheddar cheese
- 1 cup milk (or heavy cream for a richer soup)
- 1 tsp dried thyme
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
- Optional: Fresh thyme leaves for garnish
How Much Time Will You Need?
This delicious soup will take approximately 10 minutes to prepare and about 25 minutes to cook. In total, you’re looking at around 35 minutes from start to finish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the diced onion. Sauté for about 5 minutes, or until the onion turns translucent. Next, add the minced garlic and cook for one more minute until it smells amazing!
2. Add Potatoes and Carrots:
Time to add the diced potatoes and shredded carrots to the pot. Pour in the vegetable or chicken broth, and raise the heat to bring everything to a boil. Once it’s boiling, lower the heat and let it simmer for about 10 to 15 minutes, until the potatoes are nice and tender.
3. Mix in the Broccoli:
When the potatoes are tender, it’s time for the broccoli! Toss in the broccoli florets and continue to simmer for another 5 to 7 minutes. You’re looking for the broccoli to be tender yet still bright green – it should look fresh and inviting!
4. Season the Soup:
Stir in the thyme, salt, pepper, and your choice of milk or cream. Allow the soup to heat through for just a couple of minutes. This will make everything come together beautifully.
5. Add the Cheese:
Now, for the best part! Gradually sprinkle in the shredded cheddar cheese, stirring as you go until it melts and is fully incorporated into the soup. It’s going to be ooey-gooey and delicious!
6. Blend for Creaminess (Optional):
If you like a creamier texture, grab your immersion blender and puree part of the soup right in the pot. Alternatively, transfer a portion to a blender, blend until smooth, and then pour it back into the pot. This will make your soup extra comforting!
7. Taste and Serve:
Finally, taste your soup and adjust the seasonings if needed. Serve it hot in bowls, and if you’d like, garnish with fresh thyme leaves for a lovely touch. Enjoy your warm and cheesy broccoli potato soup!
Can I Use Other Vegetables in This Soup?
Absolutely! Feel free to substitute or add other vegetables like cauliflower, zucchini, or green beans. Just make sure to cut them into small pieces for even cooking. You can also add spinach or kale during the last few minutes of cooking for extra greens.
What Can I Substitute for Cheddar Cheese?
If you’re looking for a different flavor, you can substitute with any cheese that melts well, such as Gruyère, Monterey Jack, or mozzarella. For a dairy-free option, use a vegan cheese that melts, or simply omit the cheese for a lighter version—just adjust the seasoning to your preference!
How to Store Leftover Soup?
Store the leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. If the soup thickens too much in the fridge, add a splash of broth or water during reheating to reach your desired consistency.
Can I Make This Soup Vegan?
Yes! Substitute the chicken broth with vegetable broth, use a plant-based milk like almond or soy, and replace the cheddar cheese with a vegan cheese or nutritional yeast for a cheesy flavor. This way, you get a delicious vegan version of this hearty soup!
