Creamy Cheddar Broccoli Potato Soup is a comforting dish made with fresh broccoli, tender potatoes, and plenty of cheesy goodness. This rich and creamy soup is perfect for chilly days and is sure to please the whole family.
Why make this recipe
This soup is a fantastic way to enjoy vegetables in a delicious and satisfying way. It combines the goodness of broccoli and potatoes with the indulgence of cheese, making it both nutritious and comforting. Whether you need a quick lunch or a hearty dinner, this soup has got you covered. Plus, it’s simple to make and can be ready in just under an hour!
How to make Creamy Cheddar Broccoli Potato Soup
Ingredients:
- 2 cups fresh broccoli florets
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Olive oil
Directions:
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and garlic, cooking until soft and fragrant, about 3-4 minutes.
- Stir in the diced potatoes and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce the heat, and let it simmer for about 10-15 minutes, or until the potatoes are tender.
- Add the broccoli florets to the pot and cook until they are bright green and tender, around 5 minutes.
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
- Stir in the heavy cream and cheddar cheese until melted and creamy. Season with salt and pepper to taste.
- Serve hot and enjoy!
How to serve Creamy Cheddar Broccoli Potato Soup
This soup is best served warm. You can top it with extra shredded cheddar cheese, a sprinkle of black pepper, or even some crispy bacon bits for added flavor. A slice of crusty bread or a side salad makes a great complement to this hearty dish.
How to store Creamy Cheddar Broccoli Potato Soup
If you have leftovers, let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Just thaw it overnight in the fridge before reheating.
Tips to make Creamy Cheddar Broccoli Potato Soup
- For a lighter version, substitute half and half for the heavy cream.
- Use sharp cheddar cheese for a stronger flavor.
- Feel free to add other vegetables, like carrots or cauliflower, for more variety.
Variation
You can make this soup vegan by replacing the heavy cream with coconut milk or almond milk, and using vegan cheese. You can also add spices like nutmeg or cayenne for a little kick.
FAQs
Can I use frozen broccoli for this soup?
Yes, frozen broccoli works well in this recipe. Just add it to the pot during the last few minutes of cooking.
Can I make this soup gluten-free?
This recipe is naturally gluten-free, but always check your broth and cheese labels to be sure.
How can I thicken the soup?
You can thicken the soup by adding a cornstarch slurry or using more potatoes. For a creamier texture, blend more of the soup until smooth.
Creamy Cheddar Broccoli Potato Soup
Ingredients
Main Ingredients
- 2 cups fresh broccoli florets
- 2 large potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream For a lighter version, substitute half and half.
- 2 cups shredded cheddar cheese Use sharp cheddar for a stronger flavor.
- Salt and pepper to taste
- Olive oil For sautéing the onion and garlic.
Instructions
Preparation
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and garlic, cooking until soft and fragrant, about 3-4 minutes.
- Stir in the diced potatoes and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat, and let it simmer for about 10-15 minutes, or until the potatoes are tender.
- Add the broccoli florets to the pot and cook until they are bright green and tender, around 5 minutes.
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
- Stir in the heavy cream and cheddar cheese until melted and creamy.
- Season with salt and pepper to taste.