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Cheddar Broccoli Potato Soup: Creamy & Comforting

Craving a bowl of pure comfort? This Cheddar Broccoli Potato Soup: Creamy & Comforting is like a warm hug on a chilly day! It's luxuriously creamy, packed with cheesy flavor, and brimming with tender broccoli and potato. Forget those bland, watery soups – this one is a flavor explosion in every spoonful. Did you know potato soup was a staple comfort food during the Great Depression because potatoes were affordable and readily available? This modern twist elevates the classic with the addition of broccoli and the irresistible cheesiness of cheddar. Why should you try this recipe? Because it's incredibly simple, takes minimal time to whip up, and is a guaranteed crowd-pleaser, even amongst the pickiest eaters. Forget complicated, multi-step meals; this soup comes together in a snap. If you enjoyed our Creamy Tomato Soup recipe, then you're definitely going to fall in love with this Cheddar Broccoli Potato Soup! It shares that same comforting creaminess but with a totally different, equally delicious flavor profile. Buckle up, soup season just got a whole lot better!
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Ingredients
  

  • 4 medium potatoes peeled and cubed
  • 1 large head of broccoli chopped into florets
  • 4 cups vegetable broth
  • 1 cup milk or cream, for extra richness
  • 2 cups shredded cheddar cheese
  • 1/2 cup chopped onion
  • 2 cloves garlic minced
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Optional toppings: croutons chives, sour cream

Instructions
 

  • Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  • This step builds the foundation of flavor for the entire soup.
  • Cook Potatoes: Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  • Ensure the potatoes are fully cooked before moving on to the next step, as this will affect the final texture of the soup.
  • Add Broccoli: Add the chopped broccoli florets to the pot and cook for another 5-7 minutes, or until the broccoli is tender-crisp.
  • Avoid overcooking the broccoli, as it can become mushy. You want it to retain a slight bite.
  • Melt the Cheese Reduce heat to low and stir in the shredded cheddar cheese until it is completely melted and smooth.
  • Blend for Creaminess (Optional): For an extra creamy texture, use an immersion blender to partially blend the soup. You can also transfer a portion of the soup to a regular blender, blend until smooth, and then return it to the pot. Be careful when blending hot liquids!
  • Blending is optional but highly recommended for a smoother, more luxurious texture. If you prefer a chunkier soup, skip this step.
  • Season and Serve: Season the soup with salt and pepper to taste. Stir in the milk (or cream) to add extra richness and creaminess. Heat through gently, but do not boil. Serve hot, garnished with your favorite toppings.
  • Taste and adjust the seasoning as needed. Don't be afraid to add a little extra salt or pepper to enhance the flavors.
  • What to Serve with Cheddar Broccoli Potato Soup
  • This Cheddar Broccoli Potato Soup is delicious on its own, but it's even better when paired with complementary dishes. Here are a few ideas:
  • Crusty Bread: A slice of crusty bread or rolls for dipping into the creamy soup.
  • Grilled Cheese Sandwich: Transform it into a classic combo
  • Side Salad: A fresh green salad with a vinaigrette dressing to balance the richness of the soup.
  • Top Tips for Perfecting Cheddar Broccoli Potato Soup
  • Want to take this soup from good to great? Here are a few tips and tricks:
  • Cheese Matters: Use a high-quality cheddar cheese for the best flavor and melting ability. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Shred your own cheese for a smoother, creamier soup.
  • Broccoli Timing: Don't overcook the broccoli! It should be tender-crisp, not mushy. Add it towards the end of the cooking process to ensure it retains its texture and color.
  • Adjusting Consistency: If the soup is too thick, add more vegetable broth or milk to thin it out. If it's too thin, simmer it for a few more minutes to allow it to thicken.
  • Spice it Up: For a little extra kick, add a pinch of red pepper flakes or a dash of hot sauce to the soup.
  • Storing and Reheating Tips
  • Storing:
  • Allow the soup to cool completely before storing it in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
  • Reheating:
  • Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. Avoid boiling, as this can cause the cheese to separate. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between, until heated through.
  • Freezing:
  • While this soup can be frozen, the texture may change slightly upon thawing. The potatoes can become a bit grainy. To freeze, allow the soup to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.