Cheddar Broccoli Potato Soup Recipe

Warm, comforting, and delightfully creamy, cheddar broccoli potato soup is the perfect dish to enjoy on chilly nights. Combining tender potatoes, fresh broccoli, rich cheddar cheese, and a medley of flavorful vegetables, this soup provides a nourishing meal that's easy to prepare and even easier to devour! Whether you're a soup enthusiast or simply looking for a hearty recipe to add to your repertoire, this cheddar broccoli potato soup is guaranteed to become a family favorite. Keep reading for a detailed guide on how to make this mouthwatering dish from scratch.

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What is Cheddar Broccoli Potato Soup?

Cheddar broccoli potato soup is a creamy and cheesy comfort food that combines the earthiness of russet potatoes, the freshness of broccoli florets, and the sharpness of cheddar cheese. This soup is versatile, nutrient-packed, and pairs perfectly with a slice of crusty bread. Not only is it a great way to incorporate more vegetables into your diet, but it also satisfies cravings for something rich and savory. Ideal for lunch or dinner, cheddar broccoli potato soup is simple to make yet delivers complex flavors.

Ingredients List for Cheddar Broccoli Potato Soup

To make this cozy cheddar broccoli potato soup, you'll need the following ingredients:

1. 5 ½ tablespoons butter, divided
2. 1 ⅓ cups chopped carrots (about 3 medium carrots)
3. 1 cup chopped celery (about 2 stalks)
4. 1 cup chopped yellow onion (from 1 small onion)
5. 2 cloves garlic, minced
6. 3 cups low-sodium chicken broth
7. 3 ½ cups peeled and cubed russet potatoes (cut into ½-inch to ¾-inch pieces; from about 2 large potatoes)
8. 3 cups chopped broccoli florets (from about 2 medium broccoli heads)
9. ¼ teaspoon dried thyme
10. Salt and freshly ground black pepper, to taste
11. 6 tablespoons all-purpose flour
12. 3 cups milk (preferably 1% or 2% for creaminess)
13. ½ cup heavy cream
14. 2 cups shredded sharp cheddar cheese (about 8 ounces)
15. ⅓ cup finely shredded Parmesan cheese (about 1 ounce)

Substitutions and Variations

If you'd like to make this cheddar broccoli potato soup your own, there are plenty of substitutions and variations to try:

• Vegan or Dairy-Free Version: You can substitute dairy ingredients like milk, cream, and cheese with plant-based alternatives. Use almond milk or coconut milk for creaminess, and swap the cheese for a dairy-free cheddar substitute.
• Gluten-Free: Replace all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup. Make sure your broth and other ingredients are gluten-free as well.
• Protein Boost: To add more protein, you could incorporate diced ham, cooked bacon, or even shredded chicken. These additions will add flavor and texture to the soup.
• Spice It Up: If you enjoy a bit of heat, try adding crushed red pepper flakes, diced jalapeños, or even a dash of hot sauce. These ingredients will elevate the overall flavor of the soup.
• Vegetarian: Use vegetable broth instead of chicken broth to make this soup vegetarian-friendly. You can also add extra vegetables like spinach or kale for more nutrition.

Step-by-Step Cooking Instructions

Now that you have your ingredients ready, it's time to make the cheddar broccoli potato soup! Follow these step-by-step instructions to achieve the perfect creamy soup.

How to Cook Cheddar Broccoli Potato Soup: A Step-by-Step Guide

1. Sauté the Vegetables
   In a large pot, melt 2 ½ tablespoons of butter over medium heat. Add the chopped carrots, celery, and onion. Cook for about 6-8 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
2. Simmer the Potatoes and Broccoli
   Pour in the low-sodium chicken broth and bring it to a boil. Add the cubed russet potatoes and reduce the heat to a simmer. Cook the potatoes for about 10 minutes, or until they start to become tender. Next, add the chopped broccoli florets and continue to cook for an additional 5-6 minutes, until both the potatoes and broccoli are fork-tender.
3. Make the Roux
   While the vegetables are simmering, melt the remaining 3 tablespoons of butter in a separate saucepan over medium heat. Whisk in the all-purpose flour to make a roux, cooking for about 2 minutes until the flour is lightly golden and bubbly. Slowly whisk in the milk, stirring continuously to avoid lumps. Cook for 5-7 minutes until the mixture has thickened slightly. Stir in the heavy cream and season with salt and freshly ground black pepper to taste.
4. Combine and Simmer
   Pour the thickened milk mixture (roux) into the pot with the vegetables. Stir well to combine everything. Let the soup simmer on low heat for another 10 minutes, allowing all the flavors to meld together.
5. Add the Cheeses
   Gradually stir in the shredded sharp cheddar cheese and Parmesan cheese. Stir continuously until the cheeses have melted completely and the soup is smooth and creamy. Taste and adjust the seasoning with more salt, pepper, or thyme if needed.
6. Final Touches
   If the soup is too thick for your liking, feel free to thin it out with a little more broth or milk. Alternatively, if you prefer a thicker consistency, allow it to simmer for a few extra minutes.

Common Mistakes to Avoid

• Overcooking the Broccoli: Make sure not to overcook the broccoli, as it can turn mushy and lose its vibrant green color. Keep an eye on it while simmering.
• Skipping the Roux: The roux (butter and flour mixture) is essential for thickening the soup. Skipping this step could result in a runny consistency.
• Not Melting Cheese Slowly: Add the cheese gradually and stir continuously to avoid clumping. Adding it all at once may cause the cheese to seize and become stringy.

Serving and Presentation Tips

To make your cheddar broccoli potato soup even more appealing, try these serving and presentation tips:

1. Top with Extra Cheese: Sprinkle some additional shredded cheddar or Parmesan on top just before serving for an extra cheesy finish.
2. Add Crunch: Garnish the soup with crispy croutons, chopped bacon, or even toasted breadcrumbs for a contrasting crunch.
3. Fresh Herbs: A sprinkle of freshly chopped parsley or chives adds a burst of color and a fresh, herby flavor that complements the richness of the soup.
4. Serve with Bread: This soup is delicious when served with a warm slice of crusty bread or a toasted baguette for dipping.

How to Serve Cheddar Broccoli Potato Soup

• Bread Bowl: For a fun and rustic touch, you can serve the soup in a hollowed-out bread bowl. This adds to the cozy, comforting experience and provides an edible vessel for your soup.
• Individual Crocks: Serve the soup in individual oven-safe crocks and top each with extra cheese. Place under the broiler for a few minutes to melt and brown the cheese for a French onion soup-style presentation.

Presentation Ideas for Cheddar Broccoli Potato Soup

• Cheddar Swirl: After ladling the soup into bowls, create a swirl of cheddar cheese on top using a small spoon or piping bag for an artistic presentation.
• Broccoli Garnish: Reserve a few small broccoli florets, lightly steam them, and use them as a garnish on each bowl for a pop of color.
• Cheese and Herb Garnish: Sprinkle a small handful of finely shredded cheddar or Parmesan along with a pinch of fresh thyme or chives on top of the soup for an elegant finishing touch.

Cheddar Broccoli Potato Soup Recipe Tips

• Make-Ahead: You can prepare the base of the soup (vegetables and broth) in advance and refrigerate it. When ready to serve, reheat it and then add the roux and cheese.
• Freezing: Although potato soups generally don't freeze well due to the texture change in the potatoes, you can freeze the soup without adding the dairy and cheese. When reheating, stir in the milk, cream, and cheese for a fresh, creamy finish.
• Blending: If you prefer a smoother soup, use an immersion blender to blend some or all of the soup before adding the cheese.

Frequently Asked Questions (FAQs)

Can I make this soup in a slow cooker?
Yes, you can! Sauté the vegetables first, then add them to the slow cooker along with the potatoes, broth, and thyme. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the roux and cheeses at the end before serving.

Can I use frozen broccoli?
Yes, frozen broccoli works as a substitute, though fresh broccoli offers better texture and flavor. If using frozen, thaw it first and add it to the soup near the end of cooking to avoid overcooking.

How long does this soup last in the fridge?
Stored in an airtight container, cheddar broccoli potato soup will last up to 3 days in the refrigerator. Reheat gently over low heat to prevent the cheese from separating.

Conclusion

Cheddar broccoli potato soup is the ultimate comfort food, combining hearty vegetables with rich, cheesy goodness. With the right ingredients, some basic cooking techniques, and a few creative garnishes, you can transform this simple recipe into a showstopping meal that will delight family and friends. Try out the substitutions and variations to customize the soup to your taste, and don't forget to serve it with a slice of warm bread for dipping! Whether it's a chilly winter day or you're simply craving something creamy and flavorful, this soup will surely hit the spot.

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