Irresistibly Creamy Cheesy Potato & Broccoli Soup Bliss
This Creamy Cheesy Potato & Broccoli Soup offers a comforting blend of tender potatoes and vibrant broccoli wrapped in a rich, cheesy base.
Servings: 4 bowls
Calories: 320kcal
Equipment
- large pot
- Immersion blender
Ingredients
Soup Base
- 2 tablespoons Butter Substitute with olive oil for dairy-free.
- 1 medium Onion Can use shallots for a milder taste.
- 2 medium Carrots Replace with celery for a different crunch.
- 3 cloves Garlic Or use garlic powder for convenience.
- 1/4 cup All-purpose flour Use gluten-free flour or cornstarch for gluten-free.
- 4 cups Vegetable or Chicken Broth Opt for low-sodium for less salt content.
Vegetables
- 2 cups Diced Potatoes (Russet or Yukon Gold) Can substitute with sweet potatoes.
- 2 cups Broccoli Florets Feel free to use frozen broccoli for convenience.
Seasoning
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Black Pepper Adjust to taste.
- 1 teaspoon Dried Thyme or Italian Seasoning Optional, using fresh herbs can enhance flavor.
Creaminess
- 1 cup Whole Milk Swap for heavy cream or non-dairy milk as desired.
- 1 cup Shredded Sharp Cheddar Cheese Mix with Monterey Jack or Parmesan for added depth.
Instructions
Cooking Instructions
- Melt the Butter: In a large pot over medium heat, melt the butter. Once melted, add the chopped onion and carrots; sauté for about 5 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for 1 minute more. This should create a delicious aroma that makes your kitchen feel cozy.
- Cook the Flour: Sprinkle the all-purpose flour over the sautéed vegetables, stirring for 2 minutes to cook out the raw taste.
- Whisk in Broth: Gradually whisk in the broth while avoiding lumps. Then, add the diced potatoes, salt, pepper, and any optional herbs. Bring to a gentle boil.
- Simmer the Potatoes: Reduce heat and let the mixture simmer for about 15 minutes, or until the potatoes are tender.
- Add Broccoli: Stir in the broccoli florets and simmer for another 5-7 minutes until the broccoli is tender but still bright green.
- Blend (Optional): For a smoother texture, partially blend the soup with an immersion blender.
- Stir in Milk and Cheese: Lower the heat and stir in the whole milk, gradually adding the shredded cheddar cheese until melted.
- Final Seasoning: Taste your soup and adjust the seasoning if necessary. Serve hot, garnishing with additional cheese or fresh herbs.
Notes
Serve with crusty bread or dinner rolls for a complete comfort meal. Store leftovers in airtight containers for up to 4 days.