Description
This creamy Broccoli Potato Cheese Soup combines tender potatoes, fresh broccoli florets, and rich cheddar cheese in a flavorful broth. It’s a comforting and hearty soup perfect for chilly days, balancing wholesome vegetables with indulgent cheese for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 3 large white potatoes, peeled and cubed
- 4 cups chicken broth (use vegetable broth to keep vegetarian)
- 1/2 teaspoon kosher salt
- 6 cups broccoli florets
- 3 cups whole milk
- 3 cups shredded medium cheddar cheese
- 2 tablespoons flour
- 1 teaspoon freshly ground black pepper
Instructions
- Sauté Onions: Melt the butter in a large Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes until softened, stirring occasionally to prevent browning.
- Cook Potatoes: Add the cubed potatoes, chicken broth, and kosher salt to the pot. Bring to a boil, then reduce heat to a rolling simmer. Cook the potatoes for about 8 minutes or until they are soft and easily pierced with a fork.
- Puree Potatoes: Using an immersion blender, blend the potatoes and broth to your desired consistency, leaving some chunks if preferred. Alternatively, mash the potatoes with a potato masher for a chunkier texture.
- Add Broccoli and Milk: Stir in the broccoli florets and whole milk. Bring the mixture back to a boil, then reduce to a simmer. Cook for 5-7 minutes until the broccoli is just tender but still al dente.
- Add Cheese and Thicken: Toss the shredded cheddar cheese with the flour to prevent clumping. Add the cheese mixture to the soup one cup at a time, stirring continuously until each addition is melted and incorporated before adding more.
- Season and Serve: Season the soup with freshly ground black pepper and additional salt to taste. Stir well and serve hot for a comforting meal.
Notes
- Use vegetable broth instead of chicken broth to make the soup vegetarian.
- For a thicker soup, add an extra tablespoon of flour with the cheese or reduce the amount of broth slightly.
- Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- For a lower-fat version, substitute whole milk with 2% milk or a plant-based milk alternative.
- If you prefer a smoother soup, blend the entire soup after the broccoli has cooked, then add cheese and seasonings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg
Keywords: broccoli potato cheese soup, broccoli soup, cheesy soup, creamy soup, vegetarian soup, comforting soup, easy soup recipe
