Broccoli Potato Cheese Soup Recipe

Savor the experience of a bowl bursting with fresh flavors. This Broccoli Cheese And Potato Soup marries tender potatoes, vibrant broccoli, and melted cheddar into a culinary adventure that invites memorable moments. Perfect for bonding with family and friends, every spoonful offers a unique journey celebrating genuine, home-cooked excellence.

I recently tried my hand at this Broccoli Potato Cheese Soup and I have to say its blend of flavors caught me a bit off guard in the best way possible. I started by melting 2 tbsp unsalted butter in my pot and then added a medium chopped onion and 2 cloves minced garlic until they were starting to soften.

Then I tossed in 3 medium potatoes, peeled and diced, and 4 cups chopped broccoli florets which gave the soup its hearty body, similar to a chunky Broccoli Cheddar And Potato Soup you might see around. I then stirred in 4 cups of chicken broth and 2 cups of whole milk together with 2 tbsp all-purpose flour to thicken things up.

The real game changer though came when I mixed in 2 cups shredded cheddar cheese. Seasoned with salt and pepper to taste, it’s a recipe that’s simply fun to experiment with even if its not perfect every time.

Why I Like this Recipe

1. I really love how this recipe mixes simple ingredients like potatoes, broccoli, and cheddar cheese to make such a hearty soup that fills my belly with warmth.
2. I like that it doesn’t take forever to make and fits my busy schedule, but still ends up tasting homemade and super comforting.
3. I appreciate the way the cheese melts slowly into the soup, making it really creamy and satisfying every time I have a bowl.
4. I enjoy how the flavors blend together even if the recipe is pretty simple; it always reminds me of those chill days when I just want something quick, easy, and delicious.

Ingredients

• Broccoli: Rich in vitamins and fiber; adds healthy texture and a slight bitterness.
• Potatoes: Loaded with carbohydrates, they give body and a smooth, filling texture.
• Cheddar Cheese: Offers protein and richness; creates a comforting, gooey flavor.
• Chicken Broth: Provides a savory liquid base that unites the ingredients flavors.
• Onion: Adds a natural sweetness and fiber; deepens the overall taste profile.
• Garlic: Enhances the dish with a bold, aromatic punch; a little goes far.
• Whole Milk: Offers creaminess and protein; helps achieve a smooth soup finish.
• Unsalted Butter: Introduces richness and aids in sautéing vegetables; its flavor mellows.

Ingredient Quantities

• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 4 cups broccoli florets, chopped
• 4 cups chicken broth (or vegetable broth)
• 2 cups whole milk
• 2 tbsp all-purpose flour
• 2 cups shredded cheddar cheese
• Salt and pepper, to taste

How to Make this

1. Melt the unsalted butter in a big pot over medium heat. Then add the chopped onion and minced garlic and cook until they start to get soft and smell yummy.

2. Toss in the diced potatoes and stir them for a couple minutes so they get a bit coated with the butter and onions.

3. Add in the chopped broccoli florets next.

4. Pour in the chicken broth (or vegetable broth if you like) and bring the whole mixture to a gentle simmer.

5. Let everything simmer for about 15 minutes until the potatoes are really tender.

6. In a separate small bowl, stir together the whole milk and all-purpose flour until they blend without any lumps.

7. Gradually stir the milk and flour mixture into the pot, making sure you mix it well so it thickens the soup slowly.

8. Let the soup simmer for another 5 minutes and stir it occasionally so nothing sticks to the bottom.

9. Reduce the heat and add the shredded cheddar cheese little by little, stirring until the cheese is fully melted and the soup turns all creamy and cheesy.

10. Season the soup with salt and pepper to taste and serve warm. Enjoy your hearty broccoli potato cheese soup!

Equipment Needed

1. A large pot (or Dutch oven)
2. A chopping board
3. A chef’s knife
4. Measuring spoons
5. Measuring cups
6. A stirring spoon
7. A small bowl
8. A ladle for serving

Hope this helps!

FAQ

Broccoli Potato Cheese Soup Recipe Substitutions and Variations

• Unsalted butter: If you dont have unsalted butter at hand, try using an equal amount of olive oil or margarine. Just note that olive oil might cause a slight flavor change.
• Chicken broth: Using vegetable broth instead will make the soup vegetarian and can also be low sodium if you’re watching your salt intake.
• Whole milk: You can swap whole milk with half & half or even heavy cream for a richer taste. Unsweetened almond milk works too if you need a dairy-free option.
• Cheddar cheese: If cheddar isnt available, try mozzarella or Monterey Jack. They melt well even though the taste will be a bit different.
• Potatoes: Sweet potatoes can be substituted for regular potatoes. They’ll add a natural sweetness that compliments the broccoli nicely.

Pro Tips

1. Make sure u whisk the milk and flour really good before adding it to the pot so you dont get any lumps, it really helps the soup get all smooth and creamy.

2. Keep the heat low when melting in the cheese; if it gets too hot the cheese can turn grainy and ruin that dreamy texture you’re after.

3. Try chopping the veggies into similar sizes, that way each piece cooks evenly and you wont end up with some pieces mushy while others are still firm.

4. Stir the pot regularly especially after adding the liquids so nothing sticks to the bottom, this helps keep the soup tasting fresh and bien even.