Broccoli Potato Cheese Soup: A Comforting Delight

Introduction

As the chill of autumn settles in, nothing quite warms the soul like a hearty bowl of soup. Recently, I decided to make Broccoli Potato Cheese Soup, a recipe that has quickly become a family favorite. The creamy texture combined with the sharpness of cheddar cheese and the nutritious goodness of broccoli and potatoes creates a comforting dish that everyone at the table enjoys. My kids loved it so much that they asked for seconds—and my husband couldn’t stop raving about the rich flavors. This soup has found its place as a staple in our household, perfect for cozy evenings and gatherings alike.

Ingredients

• 2 tablespoons butter (for sautéing)
• 1 medium onion, diced
• 2 large carrots, chopped
• 3 cloves garlic, minced
• 4 cups chicken stock (or vegetable broth)
• 4 medium potatoes, peeled and diced
• 4 cups broccoli florets (fresh or frozen)
• 2 tablespoons cornstarch (mixed with 2 tablespoons cold water)
• 2 cups milk (whole or your preference)
• 2 cups shredded sharp cheddar cheese
• Salt and black pepper to taste
• Optional: Bacon crumbles, red pepper flakes, or hot sauce (for garnish or extra flavor)

Instructions

Sauté the Vegetables

1. In a large stockpot, melt the butter over medium heat.
2. Add the diced onion and sauté until softened, about 4-5 minutes.
3. Stir in the chopped carrots along with a pinch of salt and pepper, cooking for another 2-3 minutes.
4. Add the minced garlic and sauté until fragrant, about 1 minute.

Add Potatoes and Broth

5. Add the diced potatoes and pour in the chicken stock. Bring the mixture to a boil.
6. Reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

Add Broccoli

7. Stir in the broccoli florets and continue simmering for an additional 5-10 minutes, or until the broccoli is tender.

Thicken the Soup

8. In a small bowl, mix the cornstarch with cold water to create a slurry.
9. Slowly stir the slurry into the soup, allowing it to simmer for a few more minutes to thicken.

Add Milk and Cheese

10. Stir in the milk and gradually add the shredded sharp cheddar cheese, stirring continuously until the cheese is fully melted and incorporated into the soup.
11. Season with additional salt and pepper to taste.

Serve

12. Ladle the soup into bowls and top with extra shredded cheese or bacon crumbles for added flavor. You can also spice it up with red pepper flakes or a dash of hot sauce for a kick.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 300 calories

Preparation Time

• Total Time: 45 minutes
• Prep Time: 15 minutes
• Cook Time: 30 minutes

How to Serve

• Ladle the soup into individual bowls.
• Top with extra shredded cheese.
• Add crispy bacon crumbles for a smoky flavor.
• Sprinkle with red pepper flakes for heat.
• Drizzle with hot sauce for an extra kick.

Additional Tips

1. Fresh vs. Frozen Broccoli: Fresh broccoli gives a vibrant color and texture, but frozen broccoli works just as well for convenience.
2. Cheese Variations: Try different cheeses like Gouda or Monterey Jack for unique flavors.
3. Consistency: For a creamier soup, blend a portion of the soup before adding the cheese.
4. Make Ahead: This soup stores well and can be made a day in advance; just reheat gently before serving.
5. Garnishes: Fresh herbs like parsley or chives can brighten the dish.

Recipe Variations

• Cauliflower Substitute: Swap some or all of the broccoli with cauliflower for a different twist.
• Bacon Lover’s Delight: Incorporate crispy bacon into the soup for added depth of flavor.
• Spicy Option: Add a pinch of cayenne pepper or a splash of hot sauce to increase the spice level.
• Dairy-Free: Substitute with non-dairy milk and vegan cheese for a plant-based version.
• Add-ins: Throw in some cooked chicken or quinoa for extra protein.

Serving Suggestions

• Serve with crusty bread or garlic bread for a complete meal.
• Pair with a light salad for a refreshing contrast.
• Enjoy with a side of pickles or olives for a tangy crunch.

Freezing and Storage

• Freezing: Let the soup cool completely before transferring it to airtight containers. It can be frozen for up to 3 months.
• Thawing: To thaw, place the container in the refrigerator overnight or use the microwave on low heat.
• Reheating: Reheat gently on the stove over low heat, stirring frequently to avoid separation.

FAQ Section

1. Can I use vegetable broth instead of chicken stock?

• Yes, vegetable broth is a great alternative for a vegetarian version.

1. What if I don’t have cornstarch?

• You can use flour as a thickening agent, but the texture may be slightly different.

1. Can I add more vegetables?

• Absolutely! Spinach, kale, or even peas can be great additions.

1. How do I store leftovers?

• Store in an airtight container in the fridge for up to 3 days.

1. Can I make this soup in a slow cooker?

• Yes! Sauté the vegetables first, then add them to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours.

1. Is this soup gluten-free?

• Yes, as long as you use gluten-free cornstarch or thickeners.

1. What type of cheese is best?

• Sharp cheddar adds a nice flavor, but feel free to experiment with your favorites!

1. Can I double the recipe?

• Yes, just ensure your pot is large enough to accommodate the extra ingredients.

1. What’s the best way to reheat frozen soup?

• Thaw overnight in the fridge, then reheat on the stove over low heat.

1. Can I blend the soup?
   • Yes! Blending part or all of the soup will create a creamy texture.

Conclusion

Broccoli Potato Cheese Soup is a delightful combination of flavors and textures that warms the heart and soul. Its easy preparation makes it a go-to for busy weeknights, and the optional variations mean you can customize it to fit your family’s taste. Whether enjoyed on a chilly evening or served at a gathering, this soup is sure to be a hit. Give it a try and watch as it becomes a beloved recipe in your household!

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