Description
This Classic Cheddar Broccoli Potato Soup is a creamy, comforting dish perfect for chilly days. Made with fresh broccoli florets, tender potatoes, sharp cheddar cheese, and savory aromatics, it delivers a rich and hearty flavor in every spoonful. The soup is easy to prepare on the stovetop and ideal for a cozy meal that satisfies and warms you up.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets
- 2 cups diced potatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
Dairy
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
Other
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Melt Butter: In a large pot, melt the butter over medium heat to create a base for sautéing the aromatics, ensuring flavorful depth in the soup.
- Sauté Onions and Garlic: Add the chopped onions and minced garlic to the melted butter and cook, stirring occasionally, until the onions become translucent and fragrant, about 3-5 minutes.
- Add Potatoes and Broth: Stir in the diced potatoes and pour in the vegetable broth. Increase the heat to bring the mixture to a boil, which helps cook the potatoes thoroughly.
- Simmer Until Potatoes Are Tender: Reduce the heat to a simmer and cook the potatoes in the broth until they are tender, which should take around 15 minutes, allowing the flavors to meld.
- Cook Broccoli: Add the broccoli florets to the pot and cook until they are tender but still vibrant green, approximately 5 minutes.
- Add Milk and Cheese: Pour in the milk and stir in the shredded cheddar cheese, mixing continuously until the cheese has fully melted and the soup reaches a creamy consistency.
- Season and Serve: Season the soup with salt and pepper to your taste. Serve the soup hot for the best comforting experience.
Notes
- For a smoother texture, use an immersion blender after cooking the vegetables before adding cheese and milk.
- To add extra flavor, consider adding a pinch of nutmeg or smoked paprika when simmering.
- This soup can be stored refrigerated for up to 3 days or frozen for up to 1 month.
- Use low-fat milk or a dairy-free alternative to lighten the soup or make it lactose-free.
- Chopped cooked bacon or croutons make great toppings if you want added texture and flavor.
