Description
Cozy up with this creamy and comforting Cheddar Broccoli Potato Soup! A hearty and flavorful soup perfect for chilly days.
Ingredients
Scale
- 2 lbs Potatoes (Yukon Gold or Russet, peeled and cubed)
- 1.5 lbs Broccoli (1 large head, cut into florets)
- 2 cups Cheddar Cheese (shredded, sharp cheddar recommended)
- 1 medium Onion (chopped)
- 2 cloves Garlic (minced)
- 6 cups Chicken Broth (or vegetable broth)
- 1 cup Heavy Cream (or half-and-half)
- 4 tablespoons Butter
- 3 tablespoons All-Purpose Flour
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Black Pepper (or to taste)
- 1 tablespoon Olive Oil
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
- Add Garlic: Add the minced garlic to the pot and cook for another minute, until fragrant.
- Make a Roux: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes until smooth and slightly golden.
- Whisk in the Broth: Gradually whisk in the chicken broth (or vegetable broth) to the pot, making sure to break up any lumps of flour. Continue whisking until the mixture is smooth.
- Add Potatoes: Add the cubed potatoes to the pot. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
- Add Broccoli: Add the broccoli florets to the pot. Continue to simmer, covered, for another 5-7 minutes, or until the broccoli is tender-crisp.
- Partial Blending (Optional): For a creamier soup, partially blend the soup using an immersion blender. Blend about half of the soup, leaving some chunks of potatoes and broccoli for texture. Alternatively, carefully transfer about half of the soup to a regular blender, blend until smooth, and then return it to the pot.
- Stir in the Cheese: Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until it is melted and smooth.
- Add Cream: Stir in the heavy cream (or half-and-half).
- Season to Taste: Season the soup with salt and black pepper to taste.
- Serve Hot: Ladle the soup into bowls and serve hot.
- Garnish (Optional): Garnish with your favorite toppings, such as sour cream, chopped green onions, extra shredded cheddar cheese, or bacon bits.
Notes
- For a smoother soup, blend the entire soup until completely smooth.
- For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.
- To make it vegetarian, use vegetable broth instead of chicken broth.
- To make it vegan, use vegetable broth, plant-based milk (such as almond or soy milk) instead of heavy cream, and nutritional yeast instead of cheddar cheese. You’ll also need to use a plant-based butter substitute.
- Add protein with cooked and crumbled bacon, shredded chicken, or diced ham.
- Try using a blend of cheddar and Monterey Jack, or add a little bit of Gruyere for a nutty flavor.
- Roasting the potatoes and broccoli before adding them to the soup will enhance their flavor. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The soup may thicken as it sits, so you may need to add a little extra broth or water when reheating.
- This soup can also be frozen for up to 2 months. Let it cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating. Keep in mind that the texture of the soup may change slightly after freezing and thawing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes