Introduction to Cheddar Broccoli Potato Soup
Why this soup is the ultimate comfort food
Welcome to your new favorite cozy dish: Cheddar Broccoli Potato Soup. In just under an hour, you can whip up a creamy, decadent bowl of this warm delight that’s perfect for chilly evenings or a comforting lunch.
What makes this soup truly special? It’s the ultimate comfort food, combining tender broccoli, hearty potatoes, and rich cheddar cheese in every spoonful. The blend of flavors and textures creates a harmony that instantly takes you to your happy place. Whether you’re unwinding after a long day or enjoying a casual gathering with friends, this soup serves as the ideal companion.
Not only is it delicious, but it’s also a nutritious option packed with vitamins and fiber, making it a great choice for those mindful of their health. Did you know that broccoli is known for its potential health benefits, including vitamins C and K? For additional information on the health benefits of vegetables, check out sources like Healthline.
So, grab your favorite bowl and get ready to indulge in a dish that’s as enjoyable to make as it is to eat. Let’s dive into this easy-to-follow recipe for Cheddar Broccoli Potato Soup and bring some warmth to your table!
Ingredients for Cheddar Broccoli Potato Soup
Creating a delicious bowl of Cheddar Broccoli Potato Soup starts with the right ingredients, all of which come together to create a comforting and flavorful dish. Here's everything you'll need to whip up this satisfying soup:
- Butter: 5 ½ tablespoons, divided for sautéing and thickening.
- Carrots: 1 ⅓ cups, chopped (around 3 medium-sized).
- Celery: 1 cup, chopped (approximately 2 stalks).
- Onion: 1 cup, chopped yellow onion (1 small).
- Garlic: 2 cloves, minced for aromatic flavor.
- Chicken Broth: 3 cups, low-sodium to keep it healthier.
- Russet Potatoes: 3 ½ cups, peeled and cubed (2 large potatoes).
- Broccoli: 3 cups of chopped florets (from about 2 heads).
- Thyme: ¼ teaspoon dried thyme.
- Seasonings: Salt and freshly ground black pepper, to taste.
- All-Purpose Flour: 6 tablespoons for thickening.
- Milk: 3 cups (preferably 1% or 2% for creaminess).
- Heavy Cream: ½ cup for added richness.
- Cheddar Cheese: 2 cups of shredded sharp cheddar (8 oz), because what's a cheddar soup without it?
- Parmesan Cheese: ⅓ cup finely shredded (1 oz) for a nutty finish.
With these ingredients, you're on your way to making a delightful Cheddar Broccoli Potato Soup that will warm you up on the coldest of days. If you're curious about nutrition or want to explore alternative ingredients, check out resources from WebMD or Healthline for more tips. Happy cooking!
Preparing Cheddar Broccoli Potato Soup
Making a hearty bowl of Cheddar Broccoli Potato Soup can be a delightful endeavor, especially when you know the steps to follow. So roll up your sleeves, and let’s dive into this comforting recipe!
Gather and prep your ingredients
Before you start cooking, it’s crucial to have all your ingredients ready to go. This not only helps streamline the cooking process but also allows you to enjoy the experience without scrambling around. Here’s what you’ll need:
- 5 ½ tablespoons butter
- 1 ⅓ cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves garlic
- 3 cups low-sodium chicken broth
- 3 ½ cups peeled and cubed russet potatoes
- 3 cups chopped broccoli florets
- ¼ teaspoon dried thyme
- Salt and pepper
- 6 tablespoons all-purpose flour
- 3 cups milk
- ½ cup heavy cream
- 2 cups shredded sharp cheddar cheese
- ⅓ cup finely shredded parmesan cheese
Chop your veggies ahead of time for a smooth cooking experience! If you want to learn more about the nutritional benefits of these ingredients, check out Nutrition.gov.
Sauté vegetables to bring out the flavors
Once your ingredients are prepped, grab a large pot and melt 1 ½ tablespoons of butter over medium heat. Add in the chopped carrots, celery, and onion. Sauté these for about 3-4 minutes until they start to soften and release their flavors. Then, add the minced garlic and cook for an additional 30 seconds. This little step of sautéing makes a huge difference in developing a tasty base for your Cheddar Broccoli Potato Soup.
Build the flavorful broth with potatoes and thyme
Next, stir in your low-sodium chicken broth, cubed potatoes, and thyme. Don’t forget to season with salt and pepper to taste! Bring the mixture to a boil over medium-high heat, then reduce the heat to medium. Cover the pot and let it cook for about 15 minutes. Then, stir in the chopped broccoli and allow everything to simmer together for another 5 minutes until the vegetables reach tender perfection.
Create the creamy base with flour and milk
While your veggies are cooking, it's time to create a rich and creamy base. In a separate medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and cook for about a minute. Slowly pour in the milk while whisking vigorously to avoid lumps. Keep stirring until the mixture thickens, and then stir in heavy cream. Once thickened, this rich base will elevate your soup to heavenly levels.
Combine and melt the cheeses for the perfect finish
Finally, it’s time for the grand finale! Pour the creamy mixture into the pot with the vegetables. Remove from heat and stir in the shredded cheddar and parmesan cheeses until they’re perfectly melted. The result? A warm, Cheddar Broccoli Potato Soup that’s creamy, cheesy, and utterly comforting. Serve it warm in your favorite bowl and enjoy every delicious spoonful!
For additional tips, consider checking out CDC's nutrition guidelines. Happy cooking!
Variations on Cheddar Broccoli Potato Soup
Broccoli cheddar with a twist: add cauliflower
If you're looking to switch up the flavor profile of your Cheddar Broccoli Potato Soup, consider incorporating cauliflower. This versatile vegetable adds a new layer of creaminess while complementing the broccoli's brightness. Simply swap out half of the broccoli for chopped cauliflower florets during the cooking process. Not only does it enhance the texture, but it also boosts the nutritional value, giving you even more reasons to enjoy this cozy dish.
Swap in Gruyere or a blend of cheeses
While sharp cheddar is a classic choice, why not get adventurous? Experiment with Gruyere for a nutty flavor, or create a cheese blend to add depth and richness. Combining cheddar, Gruyere, and even a bit of mozzarella can elevate your Cheddar Broccoli Potato Soup to gourmet status. Make sure to adjust the quantity so that your soup remains creamy and luscious. Who knew a little cheese variety could make such a big impact?
For more cheesy inspiration, check out this cheese guide from The Spruce Eats.
Cooking tips and notes for Cheddar Broccoli Potato Soup
Ensure a smooth texture by whisking well
A velvety texture is key to a great soup. When adding your milk and flour mixture to the pot, whisk vigorously to break up any lumps. This will ensure your Cheddar Broccoli Potato Soup is creamy and delicious. Remember, patience is your friend here; take the time to whisk until it's perfectly smooth!
Modify for dietary needs with plant-based alternatives
Want to make this recipe dairy-free or vegan? Swap out the milk and heavy cream for plant-based alternatives like almond or oat milk. You can also use a vegan cheese blend for that signature cheddar flavor. For a little added depth, consider using vegetable broth instead of chicken broth. These adjustments can make this Cheddar Broccoli Potato Soup perfect for everyone at the table!
Serving suggestions for Cheddar Broccoli Potato Soup
Perfect pairings: bread, salad, or grilled turkey bacon
When enjoying your comforting bowl of Cheddar Broccoli Potato Soup, consider pairing it with a warm, crusty bread like a sourdough or a hearty whole grain. A side salad filled with fresh greens and a light vinaigrette can balance the richness of the soup. For a twist, crispy grilled turkey bacon adds a delightful crunch that complements the creamy texture.
Creative toppings to elevate your soup
Take your Cheddar Broccoli Potato Soup to the next level with creative toppings! Consider adding:
- A sprinkle of extra sharp cheddar for a cheesy finish.
- Freshly chopped chives or green onions for a pop of color and flavor.
- A swirl of sour cream or Greek yogurt for creaminess.
- Toasted croutons or pumpkin seeds for added texture.
With these suggestions, your soup experience will be anything but ordinary!
Time Breakdown for Cheddar Broccoli Potato Soup
When you're craving a warm, hearty bowl of Cheddar Broccoli Potato Soup, knowing how much time to dedicate is essential! Here's how it breaks down:
Preparation Time
This recipe requires a quick 20 minutes to prep your ingredients. It's the perfect time to wash, chop, and measure everything so that cooking goes smoothly.
Cooking Time
Once you've prepped, the cooking process takes about 35 minutes. This includes sautéing the vegetables, simmering the broth, and creating that luscious cheesy base that brings everything together.
Total Time
In total, you'll spend around 55 minutes from start to finish. It's a great investment for a delicious meal that serves 6 people. To make the process even easier, consider checking out resources on cooking techniques or vegetable chopping tips on Seriously Simple Cooking for helpful ideas!
Nutritional Facts for Cheddar Broccoli Potato Soup
Calories
A hearty serving of Cheddar Broccoli Potato Soup contains approximately 350 calories. This balance makes it a comforting option without overwhelming your daily caloric intake.
Protein
Each bowl is a good source of protein, showcasing about 12 grams per serving. The combination of cheeses and vegetables contributes to this satisfying nutritional aspect while supporting muscle health.
Sodium
In this delicious creation, expect around 800 mg of sodium per serving. Opting for low-sodium chicken broth helps keep this number in check, allowing you to savor each bite without worrying about excessive sodium intake.
By incorporating nutritious ingredients into your Cheddar Broccoli Potato Soup, you'll not only enjoy a comforting meal but also provide your body with essential nutrients. If you’d like to dive deeper into maintaining a balanced diet, check out the American Heart Association for insightful guidelines. This way, you can indulge without compromise!
FAQs about Cheddar Broccoli Potato Soup
Can I make this soup ahead of time?
Absolutely! Cheddar Broccoli Potato Soup is perfect for prepping in advance. You can make it a day or two before serving. Just let it cool completely, then store it in an airtight container in the refrigerator. When you're ready to enjoy it, simply reheat it on the stovetop over medium heat, stirring occasionally until hot.
What’s the best way to store leftover soup?
For any leftover soup, ensure it's cooled first and then place it in a well-sealed container. It will stay fresh in the refrigerator for about 1-2 days. Try using glass containers for easy reheating and a clear view of what’s inside!
Can I freeze this soup?
While you might be tempted to freeze Cheddar Broccoli Potato Soup, it's best to skip this step due to the dairy. Freezing can alter the creaminess and texture. Instead, stick to refrigerating your leftovers for the best flavors and consistency. If you're looking for frozen soup options, you might consider vegetable or chicken broth-based soups that freeze well.
Conclusion on Cheddar Broccoli Potato Soup
In conclusion, this Cheddar Broccoli Potato Soup is a delightful combination of creamy textures and hearty flavors sure to warm your soul. Perfect for quick weeknight dinners or cozy weekend lunches, it promises satisfaction with every spoonful. Don't forget to share your own variations or personal touches!
Cheddar Broccoli Potato Soup
Equipment
- large pot
- Medium saucepan
Ingredients
- 5 ½ tablespoon butter divided
- 1 ⅓ 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 ½ cups peeled and cubed russet potatoes (cut ½-inch to ¾-inch thick, 2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- ¼ teaspoon dried thyme
- Salt to taste
- freshly ground black pepper to taste
- 6 tablespoon all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- ½ cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- ⅓ cup finely shredded parmesan cheese (1 oz)
Instructions
- In a large pot over medium heat, melt 1 ½ tablespoon of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
- 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.
- Meanwhile, melt remaining 4 tablespoon 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).
- Cook stirring constantly until mixture begins to 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.
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