Broccoli Potato Cheese Soup

Picture a bowl of warm, creamy soup that wraps you in comfort with each spoonful.

There’s something about the blend of broccoli, potatoes, and cheese that feels like a cozy hug on a chilly day.

Easy to prepare, this soup transforms simple ingredients into a delightful, hearty meal as it simmers, releasing savory aromas that fill your kitchen.

Let’s bring this comforting dish to life and enjoy its delicious simplicity together.

Kitchen Tools Required

• 1 large pot
• 1 whisk
• 1 ladle
• 1 cutting board
• 1 knife
• 1 measuring cup
• 1 measuring spoon

Ingredients

• 2 tablespoons olive oil
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 2 cups potatoes, diced
• 4 cups vegetable broth
• 1 cup milk
• 1 cup cheddar cheese, shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Cook & Prep Time

To efficiently manage your time while preparing and cooking Broccoli Potato Cheese Soup, here’s a timeline that incorporates prep work, cooking activities, and additional time for reading the recipe:

1. Reading the Recipe:
   • Allocate 5 minutes to thoroughly read through the recipe to understand the steps and ingredients needed.
2. Preparation (15 minutes):
   • Chopping and Mincing (10 minutes):
   • Chop 1 cup of onion.
   • Mince 2 cloves of garlic.
   • Dice 2 cups of potatoes.
   • Prepare 3 cups of broccoli florets.
   • Gathering Ingredients and Equipment (5 minutes):
   • Collect all ingredients and equipment (large pot, whisk, ladle, cutting board, knife, measuring cup, and measuring spoon).
3. Cooking (25 minutes):
   • Start Cooking (5 minutes):
   • Heat 2 tablespoons of olive oil in a large pot over medium heat.
   • Sauté the chopped onions and minced garlic until onions are translucent.
   • Add Vegetables (5 minutes):
   • Stir in broccoli florets and diced potatoes, and cook for an additional 5 minutes.
   • Boil and Simmer (10 minutes):
   • Pour in 4 cups of vegetable broth, and bring to a boil.
   • Reduce heat, cover, and simmer until potatoes are tender.
   • Final Touches (5 minutes):
   • Whisk in 1 cup of milk and 1 cup of shredded cheddar cheese until cheese is melted and soup is creamy.
   • Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper to taste.
4. Resting and Serving (5 minutes):
   • Let the soup rest for 5 minutes.
   • Use a ladle to serve the soup hot.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onions and minced garlic, and sauté until onions are translucent.

Stir in broccoli florets and diced potatoes, cooking for 5 minutes.

Pour in vegetable broth, and bring to a boil.

Reduce heat, cover, and simmer until potatoes are tender.

Whisk in milk and shredded cheddar cheese until cheese is melted and soup is creamy.

Season with salt and black pepper to taste.

Use a ladle to serve the soup hot.

Serving Tips

• Crusty Bread: Perfect for dipping and soaking up the creamy soup.
• Garlic Bread: Adds an extra layer of flavor with a bit of crunch.
• Fresh Salad: A light and invigorating side to balance the richness of the soup.
• Grilled Cheese Sandwich: A classic combination that enhances the cheesy experience.
• Baked Potato Wedges: Complements the potato in the soup and offers a crispy texture.

Storage

To store Broccoli Potato Cheese Soup, let it cool completely.

Then refrigerate in an airtight container for up to 3 days.

For longer storage, freeze in portions for up to 2 months.

Freezing

To freeze Broccoli Potato Cheese Soup, cool it completely.

Transfer to airtight containers, leaving space for expansion.

Label with the date.

Freeze up to 3 months.

Thaw overnight in the refrigerator.

Reheating

Reheat Broccoli Potato Cheese Soup gently on the stovetop over low heat.

Stir occasionally.

Alternatively, microwave in short intervals.

Stir between to guarantee even heating without curdling the cheese.

Final Thoughts

Enjoy the comforting and creamy Broccoli Potato Cheese Soup as a perfect meal for a chilly day.

This easy-to-make recipe combines the goodness of broccoli, potatoes, and cheddar cheese for a delicious and filling dish.

The addition of olive oil, onions, and garlic enhances the flavor, while the vegetable broth and milk create a smooth, rich consistency.

Customize the seasoning to your liking, and consider blending the soup for a smoother texture.

Pair it with crusty bread for a complete and satisfying meal.

Frequently Asked Questions

Can I Use Frozen Broccoli Instead of Fresh?

You can substitute frozen broccoli for fresh. Thaw it first to guarantee even cooking. Pat it dry with a paper towel to remove excess moisture. This prevents the soup from becoming too watery and maintains texture.

How Can I Make This Soup Vegan-Friendly?

To make this soup vegan-friendly, substitute olive oil for butter, use plant-based milk, and replace cheddar with nutritional yeast. Opt for vegetable broth instead of chicken stock. Verify all ingredients, like cheese, are certified vegan.

What Type of Potatoes Work Best for This Recipe?

You’ll want to use Yukon Gold potatoes for their creamy texture and buttery flavor. Dice them evenly for consistent cooking. Their starch content balances perfectly, ensuring a velvety soup while maintaining the desired structural integrity.

Can I Substitute Almond Milk for Regular Milk?

You can substitute almond milk for regular milk. Make certain the almond milk is unsweetened to maintain the soup’s savory profile. Heat gently, whisking constantly to prevent curdling. Adjust seasoning, as almond milk may alter the overall taste.

How Do I Prevent the Cheese From Clumping?

Make certain the cheese doesn’t clump by gradually adding shredded cheese to the soup while stirring continuously. Maintain a low heat to prevent rapid temperature changes. Use a whisk to incorporate the cheese evenly for a smooth consistency.