Broccoli Potato Cheese Soup Recipe by Judy Wilson

Introduction

There’s something truly heartwarming about a bowl of homemade soup, and this Broccoli Potato Cheese Soup by Judy Wilson has quickly become a family favorite in our home. On chilly evenings, when the temperature drops and comfort food calls, this creamy, cheesy delight is the answer. The rich combination of tender broccoli and potatoes, complemented by sharp cheddar cheese, creates a cozy meal that warms both body and soul. My family devours this soup, often asking for seconds, and it’s not uncommon for me to make a double batch to ensure everyone is satisfied. Whether it’s for a quick lunch or a comforting dinner, this soup hits the spot every time.

Ingredients

• 1-2 tablespoons butter
• 1 onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 4 cups chicken stock
• ¼ cup cornstarch
• 1 cup milk
• 2 large potatoes, peeled and chopped into ½-inch cubes
• 16 oz broccoli florets (fresh or frozen)
• 1½ cups shredded sharp cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon ground pepper

Instructions

Sauté the Vegetables

1. Melt 1-2 tablespoons of butter in a large pot over medium-high heat.
2. Add the diced onion and sauté for about 3 minutes until they begin to soften.
3. Stir in the diced carrots, salt, and pepper. Continue cooking for another 3-4 minutes.
4. Add the minced garlic and sauté for an additional 30 seconds, until fragrant.

Simmer the Potatoes and Broccoli

5. Add the chopped potatoes and chicken stock to the pot. Cover and bring to a simmer.
6. Let the soup simmer for about 10 minutes, until the potatoes are just starting to soften.
7. Stir in the broccoli and continue to simmer for another 10 minutes, or until both the potatoes and broccoli are tender. The potatoes should be fork-tender.

Thicken the Soup

8. In a small bowl, whisk the cornstarch into the milk until smooth. Slowly stir this mixture into the hot soup.
9. Bring the soup back to a simmer, stirring occasionally, until the soup thickens.

Add the Cheese

10. Stir in the shredded sharp cheddar cheese. Continue stirring until the cheese is completely melted and the soup is smooth and creamy.

Serve

11. Ladle the soup into bowls and enjoy warm! You can also garnish with extra shredded cheese or a sprinkle of fresh herbs if desired.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 290
• Sugar: 4g
• Sodium: 620mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 40mg

Preparation Time

• Total Time: 40 minutes
• Prep Time: 10 minutes
• Cook Time: 30 minutes

How to Serve

• Ladle into bowls and serve warm.
• Garnish with additional shredded cheese.
• Add a sprinkle of fresh thyme or parsley for extra flavor.
• Serve alongside crusty bread or a fresh salad for a complete meal.

Additional Tips

1. Make it Vegetarian: Use vegetable stock instead of chicken stock for a vegetarian version.
2. Cheese Variations: Experiment with different types of cheese like gouda or Monterey Jack for a unique flavor.
3. Add Protein: Stir in cooked chicken or diced ham for added protein.
4. Herb Boost: Fresh herbs like chives or dill can enhance the soup’s flavor.
5. Spice It Up: Add a pinch of red pepper flakes or cayenne for a spicy kick.

Recipe Variations

• Vegan Option: Substitute dairy products with plant-based alternatives like almond milk and nutritional yeast for cheese flavor.
• Creamy Version: For an ultra-creamy soup, blend a portion of the soup and then stir it back in.
• Add More Veggies: Incorporate other vegetables like cauliflower, peas, or corn for added texture and flavor.

Serving Suggestions

• Pair with a light salad for a balanced meal.
• Serve with toasted baguette slices or garlic bread.
• Offer as a starter before a hearty main course.

Freezing and Storage

• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup freezes well! Let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months.
• Reheating: Reheat gently over the stovetop or in the microwave, stirring frequently to avoid curdling the cheese.

FAQ Section

1. Can I use frozen broccoli?

• Yes, frozen broccoli works perfectly in this recipe. Just add it directly to the pot without thawing.

1. How can I make this soup gluten-free?

• Substitute cornstarch for flour and ensure your chicken stock is gluten-free.

1. What if I don’t have chicken stock?

• You can use vegetable stock or even water in a pinch, though the flavor will be less rich.

1. Can I blend the soup for a smooth texture?

• Absolutely! Blend it with an immersion blender or in batches in a regular blender for a creamy consistency.

1. Is this soup suitable for meal prep?

• Yes, it’s great for meal prep! Just store it in the fridge or freezer as mentioned above.

1. What kind of cheese works best?

• Sharp cheddar is recommended, but feel free to experiment with other melting cheeses.

1. How can I enhance the flavor?

• Adding herbs like thyme, rosemary, or even a splash of lemon juice can brighten the flavor.

1. Can I add meat to this soup?

• Yes, cooked chicken or turkey can be added for extra protein.

1. What can I serve with this soup?

• It pairs well with sandwiches, salads, or a simple bread for dipping.

1. Can I use another type of potato?
   • Yes, while russets are great, you can use Yukon Gold or red potatoes for different textures and flavors.

Conclusion

This Broccoli Potato Cheese Soup is more than just a meal; it’s a bowl of comfort that brings warmth and satisfaction. Whether you’re serving it on a chilly day or as a family favorite, its creamy texture and rich flavors are sure to please. With easy-to-find ingredients and a straightforward cooking process, this soup is perfect for any home cook. Try it out, and you may just find yourself making it a regular part of your meal rotation! Enjoy every spoonful!

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