Description
Comforting broccoli potato cheese soup brings hearty warmth to winter dinners. Creamy Wisconsin cheddar and tender vegetables create a nourishing meal you’ll savor with each spoonful.
Ingredients
Scale
Main Vegetables:
- 2 cups broccoli florets
- 2 medium potatoes, peeled and cubed
- 1 onion, diced
Liquid and Dairy Ingredients:
- 3 cups vegetable broth
- 1 cup milk or cream
- 1 cup shredded cheddar cheese
Seasoning and Thickening Agents:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
- Warm a generously-sized cooking vessel over medium heat and melt butter until it shimmers, creating a golden base for the aromatic foundation.
- Gently introduce diced onions, allowing them to become translucent and release their delicate fragrance, approximately 3-4 minutes.
- Sprinkle flour across the softened onions, stirring vigorously to create a silky roux that will thicken the soup’s luxurious texture.
- Slowly cascade vegetable broth into the mixture, whisking continuously to prevent any unwelcome clumping and ensure a smooth consistency.
- Introduce diced potatoes to the liquid, elevating the temperature until the mixture reaches a robust boil, then reduce heat and let simmer for 10 minutes, allowing the potatoes to tenderize.
- Gently fold in vibrant broccoli florets, continuing to simmer for an additional 10 minutes until both vegetables reach a perfect tender-crisp state.
- Pour in milk or cream, creating a rich and velvety foundation, then gradually incorporate shredded cheddar cheese, stirring until the cheese melts into a seamless, creamy embrace.
- Season with salt and freshly ground black pepper, tasting and adjusting to create a perfectly balanced flavor profile.
- Ladle the steaming soup into waiting bowls, serving immediately to capture its peak warmth and comfort.
Notes
- Sauté onions slowly to develop a rich, sweet flavor without burning, which can make the soup taste bitter.
- Whisk flour thoroughly to prevent clumping and create a smooth, velvety base for the soup.
- Use starchy potatoes like Russet for a creamier texture and better thickening of the soup.
- For a lighter version, substitute half-and-half or whole milk instead of heavy cream, and use reduced-fat cheese to cut down on calories without sacrificing flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 40 mg