Description
Creamy broccoli potato cheese soup blends hearty vegetables with rich, melted cheddar for a comforting meal. Warm cheese and tender vegetables create a satisfying dish you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 4 cups broccoli florets (fresh or frozen)
- 3 large russet or Yukon Gold potatoes, peeled and diced
- 2 cups shredded sharp cheddar cheese
- 4 cups chicken or vegetable broth
Vegetables and Aromatics:
- 2 medium carrots, peeled and diced
- 1 medium onion, chopped
- 2 – 3 garlic cloves, minced
Dairy and Thickening Ingredients:
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- 1/2 cup heavy cream (optional)
Seasonings:
- Salt and pepper, to taste
- 1/4 teaspoon paprika or cayenne pepper (optional)
Instructions
- Warm butter in a spacious cooking vessel over medium heat, introducing diced onions, minced garlic, and julienned carrots. Sauté until vegetables become translucent and tender, approximately 4-5 minutes.
- Sprinkle flour across the softened vegetables, creating a golden roux. Stir continuously for 2 minutes to eliminate raw flour taste and develop rich flavor complexity.
- Slowly incorporate vegetable broth, whisking steadily to prevent lumps. Allow mixture to gently simmer, then introduce cubed potatoes. Simmer for 12-15 minutes until potatoes reach a tender consistency.
- Integrate fresh broccoli florets into the simmering liquid. Cook for 6-7 minutes, ensuring vegetables maintain a vibrant green color and remain slightly crisp.
- Pour in whole milk and heavy cream, stirring smoothly. Gradually fold shredded cheddar cheese, melting completely until soup transforms into a luxurious, velvety texture.
- Season with kosher salt, freshly ground black pepper, and optional smoky paprika or cayenne for subtle heat enhancement.
- Ladle into warm bowls, garnishing with additional cheese, crispy bacon fragments, delicate chive snippets, or crunchy artisan croutons for textural contrast.
Notes
- Enhance the soup’s nutrition by using low-sodium broth and adding extra vegetables like celery or spinach for more depth.
- For a lighter version, substitute heavy cream with Greek yogurt or half-and-half to reduce calories without compromising creaminess.
- Create a gluten-free option by replacing wheat flour with cornstarch or potato starch when making the roux, ensuring a smooth texture.
- Maximize flavor by roasting broccoli and potatoes before adding to the soup, which intensifies their natural sweetness and adds a delightful caramelized note.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg