Hey, foodie friends! Get ready to cozy up with a bowl of pure comfort – Cheddar Broccoli Potato Soup! 🥦🧀✨ Imagine velvety potatoes, vibrant broccoli, and sharp cheddar blending into a soul-warming symphony. It’s the ultimate hug in a bowl that’ll elevate your soup game.
Ready to indulge in the creamy goodness? Let’s dive into the deliciousness of Cheddar Broccoli Potato Soup! 🍲🥄
Ingredients
- 5 1/2 Tbsp butter , divided
- 1 1/3 cups chopped carrots (about 3)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic , minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 6 Tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Instructions
Step 1: In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 – 4 minutes. Add garlic and saute 30 seconds longer.
Step 2: Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
Step 3: Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
Step 4: Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm!
Frequently Asked Questions (FAQ)
1. Can I use frozen broccoli for Cheddar Broccoli Potato Soup?
Yes, you can use frozen broccoli. Add it towards the end of the cooking time to prevent overcooking, as frozen broccoli cooks faster.
2. Can I substitute a different cheese for cheddar?
Absolutely! While cheddar adds a rich flavor, you can experiment with other cheeses like Gruyère, Swiss, or even a blend for a unique twist.
3. How do I make the soup creamier?
To make the soup creamier, add more milk, cream, or even a dollop of sour cream. Adjust the consistency to your liking.
4. Can I use vegetable broth instead of chicken broth?
Yes, you can use vegetable broth to make the soup vegetarian. It will alter the flavor slightly, but it’s a great option.
5. Can I use a blender to puree the soup?
Absolutely! Use a blender or immersion blender to puree part of the soup for a smoother texture. Be cautious with hot liquids in a blender and blend in batches if needed.
6. How can I make the soup gluten-free?
Use a gluten-free flour or cornstarch as a thickening agent, and ensure that all other ingredients, including broth and cheese, are gluten-free.
7. Can I add bacon to the soup for extra flavor?
Definitely! Crispy bacon adds a delicious smoky flavor. Cook it separately and crumble it over the soup just before serving.
8. How long can I store leftover Cheddar Broccoli Potato Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave.
9. Can I freeze Cheddar Broccoli Potato Soup?
While the texture of potatoes may change slightly, you can freeze the soup for up to 2-3 months. Thaw and reheat on the stovetop.
10. How can I enhance the flavor of the soup?
Experiment with additional seasonings like garlic powder, nutmeg, or a dash of hot sauce to enhance the flavor.
Ready to savor the warmth of Cheddar Broccoli Potato Soup? Dive into the deliciousness! 🍲🥦🧀
Cheddar Broccoli Potato Soup
Ingredients
- 5 1/2 Tbsp butter divided
- 1 1/3 cups chopped carrots about 3
- 1 cup chopped celery 2 stalks
- 1 cup chopped yellow onion 1 small
- 2 cloves garlic minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes cut 1/2-inch to 3/4-inch thick (2 large)
- 3 cups chopped broccoli florets from about 2 heads
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 6 Tbsp all-purpose flour
- 3 cups milk preferably 1% or 2%
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese 8 oz
- 1/3 cup finely shredded parmesan cheese 1 oz
Instructions
- Step 1: In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
- Step 2: Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
- Step 3: Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
- Step 4: Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm!
