Introduction
Welcome to the delicious world of Broccoli Potato Cheddar Soup! This hearty and comforting soup is the perfect dish for chilly days, combining the goodness of broccoli, potatoes, and cheddar cheese in one satisfying bowl. Whether you’re looking for a quick weeknight meal or a crowd-pleasing appetizer for a dinner party, this recipe is sure to impress. Let’s dive into the details of how to create this flavorful and creamy soup that will warm your body and soul.
Ingredients
Before you embark on making this scrumptious Broccoli Potato Cheddar Soup, make sure you have the following ingredients ready:
– 2 cups broccoli florets
– 2 medium potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup shredded cheddar cheese
– 1 cup milk
– 2 tablespoons butter
– Salt and pepper to taste
Steps
Now, let’s walk through the step-by-step process of creating this delectable Broccoli Potato Cheddar Soup:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until fragrant.
2. Add the diced potatoes and broccoli florets to the pot. Pour in the broth, season with salt and pepper, and bring to a boil.
3. Reduce the heat to a simmer and cook until the vegetables are tender, about 15-20 minutes.
4. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
5. Return the soup to the pot and stir in the milk and cheddar cheese until the cheese is melted and the soup is heated through.
6. Taste and adjust the seasoning, adding more salt and pepper if needed. Serve hot and enjoy!
Variations
While the classic Broccoli Potato Cheddar Soup is already delightful on its own, you can always get creative with some variations:
– Add cooked and crumbled bacon on top for a smoky flavor.
– Mix in some cooked diced chicken or ham for extra protein.
– Sprinkle some chopped chives or parsley for a fresh herbal touch.
– Stir in a dollop of sour cream or Greek yogurt for added creaminess.
Tips
Here are some handy tips to elevate your Broccoli Potato Cheddar Soup game:
– For a thicker soup, mash some of the cooked potatoes with a fork before blending.
– Use sharp cheddar cheese for a more pronounced cheesy flavor.
– If you prefer a chunkier soup, blend only half of the soup and leave the rest as is.
– Feel free to add other vegetables like carrots or cauliflower for a veggie-packed version.
Conclusion
Congratulations! You have successfully mastered the art of making Broccoli Potato Cheddar Soup. This hearty and creamy soup is a crowd-pleaser that will warm you up from the inside out. Whether you enjoy it as a main dish or a delightful starter, this recipe is a keeper for all occasions. Get ready to savor every spoonful of this flavorful and comforting soup that brings together the goodness of broccoli, potatoes, and cheddar cheese in one delightful bowl. Bon appétit!
FAQs
Q: Can I use frozen broccoli for this soup?
A: Yes, frozen broccoli can be used in this recipe. Simply thaw it before adding it to the soup.
Q: How long can I store the leftovers?
A: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup can be made ahead of time and reheated when ready to serve. Just make sure to adjust the seasoning before serving, as flavors can intensify over time.
🥦🥔🧀🤍 Yummy & Easy Broccoli Potato Cheddar Soup
A hearty and comforting soup combining the goodness of broccoli, potatoes, and cheddar cheese in one satisfying bowl. Perfect for chilly days, this flavorful and creamy soup will warm your body and soul.
Ingredients
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2 cups broccoli florets
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2 medium potatoes, peeled and diced
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1 onion, chopped
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2 cloves of garlic, minced
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4 cups vegetable or chicken broth
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1 cup shredded cheddar cheese
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1 cup milk
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2 tablespoons butter
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Salt and pepper to taste
Directions
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In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until fragrant.
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Add the diced potatoes and broccoli florets to the pot. Pour in the broth, season with salt and pepper, and bring to a boil.
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Reduce the heat to a simmer and cook until the vegetables are tender, about 15-20 minutes.
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Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
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Return the soup to the pot and stir in the milk and cheddar cheese until the cheese is melted and the soup is heated through.
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Taste and adjust the seasoning, adding more salt and pepper if needed. Serve hot and enjoy!
