Are you ready to transform ordinary ingredients into a soul-warming masterpiece that'll have everyone at the table begging for seconds? This Broccoli Cheddar and Potato Soup is not just a recipe—it's a culinary hug that combines the hearty richness of potatoes, the vibrant crunch of broccoli, and the irresistible melt of cheddar cheese into one incredible dish. Whether you're battling a chilly evening or craving comfort food that feels like a warm embrace, this soup is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups broccoli florets
- 2 medium potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion, mince the garlic, peel and dice the potatoes, and cut the broccoli into florets. Having everything ready will make the cooking process smoother.
- In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the diced potatoes to the pot. Stir well to combine with the onions and garlic. Cook for about 3-4 minutes, allowing the potatoes to absorb some of the flavors.
- Pour in the vegetable broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are tender, add the broccoli florets to the pot. Continue to simmer for an additional 5-7 minutes, or until the broccoli is bright green and tender but still crisp.
- Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend only half of it and leave the rest as is.
- Stir in the heavy cream and shredded cheddar cheese, mixing well until the cheese is melted and the soup is creamy. Season with salt and pepper to taste, adjusting as necessary.
- Remove the pot from heat and let the soup sit for a few minutes to thicken slightly. Serve hot, garnished with additional cheddar cheese or a sprinkle of fresh herbs if desired.
Tips
- Ingredient Prep is Key: Chop all ingredients before you start cooking to ensure a smooth, stress-free cooking experience.
- Cheese Matters: Use freshly shredded cheddar for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
- Blending Technique: For a restaurant-quality soup, use an immersion blender to control the consistency. Want it chunky? Blend only half the soup.
- Cream Temperature: Add heavy cream at the end and avoid boiling to prevent separation and maintain a silky texture.
- Season Gradually: Taste and adjust salt and pepper in stages to build depth of flavor.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 12g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 75mg
