Best Broccoli Cheese Potato Soup
Cozy Up With Creamy Broccoli Cheddar Potato Soup
Is there anything more satisfying than a warm, comforting bowl of soup on a chilly day? This Creamy Broccoli Cheddar Potato Soup is exactly that – a hug in a bowl! It’s packed with flavor, incredibly easy to make, and perfect for a weeknight dinner or a lazy weekend lunch. We’ve taken the classic combination of broccoli and cheddar and blended it with creamy potatoes and a rich broth for a soup that’s both healthy and indulgent.
This recipe is a family favorite for a reason. It’s quick enough for busy evenings (ready in just 45 minutes!), and the ingredients are readily available. Plus, it’s a fantastic way to sneak in some extra veggies! The creamy texture and cheesy flavor will have everyone asking for seconds.
What makes this soup special?
- Creamy & Dreamy: The combination of potatoes, heavy cream, and cheddar cheese creates a luxuriously smooth and creamy texture.
- Flavorful & Comforting: The classic broccoli and cheddar pairing is always a winner, and the subtle onion and garlic add depth of flavor.
- Easy to Make: This recipe is surprisingly simple, with straightforward instructions that anyone can follow.
- Versatile: Perfect as a starter, a light lunch, or a hearty dinner.
Tips for the Best Soup:
- Don’t overcook the broccoli: You want it tender-crisp, as it will continue to cook when blended.
- Use an immersion blender for a smoother texture: If you don’t have an immersion blender, a regular blender works too, but be careful when blending hot liquids.
- Adjust the seasoning to your liking: Feel free to add more salt, pepper, or other spices to suit your taste.
- Garnish with your favorites: A sprinkle of extra cheddar cheese, a dollop of sour cream, or some crispy bacon bits are all delicious additions.
Frequently Asked Questions:
Q: Can I use a different type of cheese?
A: Yes! While cheddar is classic, you can experiment with other cheeses like Monterey Jack, Gruyere, or even a bit of Parmesan.
Q: Can I make this soup ahead of time?
A: Yes, you can! Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Q: Can I freeze this soup?
A: While it’s not ideal (the texture may change slightly), you can freeze it. Allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Q: Is this soup vegetarian?
A: Yes, this recipe is vegetarian. To make it vegan, substitute the heavy cream with a plant-based alternative and ensure your chicken broth is replaced with vegetable broth.
Q: What can I serve with this soup?
A: This soup pairs well with a crusty bread for dipping, a simple salad, or a grilled cheese sandwich.
Creamy Broccoli Cheddar Potato Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 medium potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add broccoli and potatoes to the pot. Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 15-20 minutes, or until potatoes and broccoli are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot and stir in heavy cream, cheddar cheese, salt, and pepper.
- Heat through, but do not boil. Serve immediately.
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