Broccoli Potato Cheese Soup: A Delicious & Easy Recipe

Broccoli potato cheese soup: just the name conjures up images of creamy, comforting goodness, doesn’t it? Forget those bland, watery soups you might have encountered in the past. We’re talking about a bowl of pure, cheesy bliss, packed with tender broccoli florets and hearty potatoes. This isn’t just soup; it’s a hug in a bowl, perfect for chilly evenings or whenever you need a little culinary comfort.

While the exact origins of broccoli potato cheese soup are a bit murky, the combination of these ingredients has been a staple in home kitchens for generations. Potatoes, of course, have a long and storied history as a humble yet versatile food source, while broccoli, though a relative newcomer to the culinary scene, quickly gained popularity for its nutritional benefits and mild flavor. The addition of cheese elevates this simple soup to something truly special, adding richness and depth that makes it irresistible.

People adore this soup for so many reasons. The creamy texture is incredibly satisfying, and the combination of earthy potatoes, slightly bitter broccoli, and sharp cheddar cheese is a flavor explosion in every spoonful. Plus, it’s incredibly easy to make! With just a few simple ingredients and minimal effort, you can have a steaming pot of this delicious soup ready in under an hour. It’s a fantastic way to sneak in some extra veggies, and it’s always a crowd-pleaser, even with picky eaters. So, grab your ingredients, and let’s get cooking!

Ingredients:

• Broccoli: 1 large head, about 2 pounds, cut into florets
• Potatoes: 2 pounds, Yukon Gold or Russet, peeled and cubed
• Onion: 1 large, chopped
• Garlic: 4 cloves, minced
• Carrots: 2 medium, peeled and diced
• Celery: 2 stalks, diced
• Vegetable Broth: 8 cups (or chicken broth for a richer flavor)
• Heavy Cream: 1 cup (or half-and-half for a lighter option)
• Sharp Cheddar Cheese: 2 cups, shredded (plus extra for topping)
• Butter: 4 tablespoons
• All-Purpose Flour: 4 tablespoons
• Salt: 1 teaspoon (or to taste)
• Black Pepper: 1/2 teaspoon (or to taste)
• Nutmeg: 1/4 teaspoon (optional, but adds a lovely warmth)
• Olive Oil: 1 tablespoon
• Optional Toppings: Croutons, crispy bacon bits, sour cream, chopped chives

Preparing the Vegetables:

1. First, let’s get all our veggies prepped. Wash the broccoli thoroughly. I like to soak it in cold water for a few minutes to make sure any little critters are gone. Then, cut the broccoli head into florets. Don’t discard the stalk! You can peel it and chop it into small pieces to add to the soup – it’s perfectly edible and adds extra nutrients.
2. Next, peel the potatoes. Yukon Golds are my favorite because they have a creamy texture, but Russets work well too. Cut the potatoes into roughly 1-inch cubes. This ensures they cook evenly.
3. Now, chop the onion. I prefer a medium dice, but you can adjust the size to your liking. Mince the garlic – the finer the mince, the more the garlic flavor will infuse the soup.
4. Peel and dice the carrots and celery. Again, a medium dice is perfect. These will add sweetness and depth of flavor to the soup.

Sautéing the Aromatics:

1. In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Once the butter is melted and the pot is shimmering, add the chopped onion, carrots, and celery. Sauté these vegetables for about 5-7 minutes, or until the onion is translucent and the carrots and celery have softened slightly. Stir occasionally to prevent them from burning. This step is crucial for building a flavorful base for the soup.
2. Add the minced garlic to the pot and sauté for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of sautéed garlic is one of my favorite kitchen smells!

Building the Soup:

1. Now it’s time to add the potatoes and broccoli (including the chopped stalk, if you’re using it) to the pot. Stir everything together to coat the vegetables with the sautéed aromatics and melted butter.
2. Pour in the vegetable broth (or chicken broth). Make sure the broth covers all the vegetables. If not, add a little more water or broth until they are submerged.
3. Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork. The broccoli should also be tender-crisp.

Creating the Roux and Thickening the Soup:

1. In a small bowl, whisk together the remaining 4 tablespoons of melted butter and 4 tablespoons of all-purpose flour until smooth. This is called a roux, and it will help thicken the soup.
2. Slowly whisk the roux into the simmering soup, making sure to break up any lumps. Continue to simmer the soup for another 5-7 minutes, or until it has thickened slightly. Stir frequently to prevent the roux from sticking to the bottom of the pot.

Blending and Finishing the Soup:

1. This is where you have a few options, depending on your preference for soup texture. You can use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. If you prefer a completely smooth soup, blend it until it’s velvety. If you like a chunkier soup, blend it partially, leaving some pieces of vegetables intact. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until smooth. Be very careful when blending hot liquids, as they can splatter. Always vent the blender lid to allow steam to escape.
2. Once the soup is blended to your liking, return it to the pot (if you used a regular blender). Stir in the heavy cream (or half-and-half) and the shredded cheddar cheese.
3. Continue to heat the soup over low heat, stirring constantly, until the cheese is melted and the soup is smooth and creamy. Be careful not to boil the soup after adding the cheese, as it can become stringy.
4. Season the soup with salt, black pepper, and nutmeg (if using). Taste and adjust the seasonings as needed. I usually add a little extra salt and pepper to bring out the flavors.

Serving and Enjoying:

1. Ladle the broccoli potato cheese soup into bowls.
2. Garnish with your favorite toppings. Some of my favorites include croutons, crispy bacon bits, sour cream, and chopped chives. A sprinkle of extra shredded cheddar cheese is always a good idea too!
3. Serve immediately and enjoy! This soup is delicious on its own or with a side of crusty bread for dipping.

Tips and Variations:

• Make it Vegan: Substitute the butter with vegan butter, the heavy cream with coconut cream or cashew cream, and the cheddar cheese with vegan cheddar cheese.
• Add Protein: Stir in cooked chicken, sausage, or ham for a heartier soup.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Use Different Cheeses: Experiment with different types of cheese, such as Gruyere, Monterey Jack, or Pepper Jack.
• Roast the Vegetables: For a deeper, more complex flavor, roast the broccoli and potatoes before adding them to the soup. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 20-25 minutes, or until tender and slightly browned.
• Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over low heat before serving.
• Freeze it: Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the soup may change slightly after freezing and thawing.

Conclusion:

This Broccoli Potato Cheese Soup isn’t just another soup recipe; it’s a warm, comforting hug in a bowl, perfect for chilly evenings or a satisfying lunch. I truly believe it’s a must-try for anyone who loves creamy, cheesy goodness with a healthy dose of vegetables. The combination of tender broccoli florets, creamy potatoes, and sharp cheddar cheese creates a symphony of flavors that will tantalize your taste buds. It’s incredibly easy to make, requiring minimal effort for maximum reward, and it’s a fantastic way to sneak in some extra veggies for picky eaters (trust me, they won’t even notice!).

But the best part? It’s incredibly versatile! Feel free to get creative and adapt it to your own preferences. For a richer, more decadent experience, try using a blend of cheeses, such as Gruyere or Monterey Jack, alongside the cheddar. If you’re looking for a lighter option, you can substitute half-and-half for the heavy cream or even use vegetable broth instead of chicken broth.

Serving suggestions are endless! I personally love to top mine with a dollop of sour cream or Greek yogurt and a sprinkle of crispy bacon bits for added texture and flavor. A swirl of hot sauce can also add a delightful kick. For a heartier meal, serve it with a grilled cheese sandwich or a crusty loaf of bread for dipping. You could even add some shredded chicken or ham for extra protein.

And if you’re feeling adventurous, consider these variations:

* Spicy Broccoli Potato Cheese Soup: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the soup while it’s simmering.
* Roasted Broccoli Potato Cheese Soup: Roast the broccoli and potatoes before adding them to the soup for a deeper, more complex flavor.
* Broccoli Potato Cheese Soup with Cauliflower: Add some cauliflower florets along with the broccoli for an extra boost of nutrients and a slightly different texture.
* Vegan Broccoli Potato Cheese Soup: Substitute the dairy ingredients with plant-based alternatives, such as cashew cream, nutritional yeast, and vegan cheese.

I’m confident that this Broccoli Potato Cheese Soup will become a staple in your household. It’s a crowd-pleaser, a comfort food classic, and a healthy and delicious way to enjoy your vegetables.

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I’m so excited for you to try this recipe and experience the joy of homemade soup.

And most importantly, I’d love to hear about your experience! Did you make any modifications? What were your favorite toppings? Share your photos and stories in the comments below. Let’s create a community of soup lovers and inspire each other with our culinary creations. Happy cooking! I can’t wait to see what you come up with! Don’t forget to rate the recipe once you’ve tried it! Your feedback helps others discover this amazing soup.

---