This creamy Broccoli Cheese Potato Soup is a warm hug in a bowl! It’s packed with tender broccoli, hearty potatoes, and lots of cheesy goodness that makes every sip pure joy.
Making this soup is a breeze! I love how it combines simple ingredients to create a comforting dish that’s perfect for chilly days. Pair it with some crusty bread, and you’re set!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are key for this soup’s flavor and nutrition. If fresh isn’t available, you can use frozen broccoli; just add it towards the end to avoid overcooking.
Potatoes: I recommend using Russet or Yukon Gold potatoes for a creamy texture. If you want fewer carbs, try cauliflower or zucchini as a substitute.
Carrots and Celery: These vegetables add sweetness and crunch. If you’re short on either, feel free to use extra of the other or even bell peppers for a different flavor.
Cheddar Cheese: Sharp cheddar gives a punchy flavor. If you prefer something milder, mild cheddar or even a blend of cheeses like Monterey Jack and cheddar can work well.
Broth: Using vegetable broth keeps it vegetarian, while chicken broth enhances the flavor. If you’re looking for a lighter soup, try low-sodium broth.
Milk or Cream: For a richer soup, heavy cream is wonderful! You could substitute with half-and-half for a creamy texture without all the calories of cream. Non-dairy substitutes like almond or oat milk can work too, just expect a slight flavor change.
How Can I Make My Soup Creamy Without Overdoing It?
Getting that creamy texture right is crucial, and there are a couple of techniques to achieve it. While blending makes it smooth, keeping some chunks adds texture.
- After cooking, use a potato masher for a light mash. This will break down some potatoes while keeping others whole.
- If using an immersion blender, blend just half the soup. This gives you a mix of creamy and chunky!
- When adding the milk and cheese, stir on low heat to avoid curdling and ensure everything melts nicely.
Trust me, a little patience goes a long way for a comforting Broccoli Cheese Potato Soup! Enjoy your cooking!
How to Make Broccoli Cheese Potato Soup
Ingredients You’ll Need:
Vegetables:
- 2 cups broccoli florets
- 2 cups diced potatoes (about 2 medium potatoes)
- 1 cup diced carrots (about 2 medium carrots)
- 1 cup diced celery (about 2 stalks)
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids:
- 4 cups vegetable broth or chicken broth
- 1 cup milk (or heavy cream for a richer soup)
Cheese:
- 2 cups shredded sharp cheddar cheese
Other Ingredients:
- 2 tablespoons olive oil or butter
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional, for flavor)
How Much Time Will You Need?
This delicious soup will take about 10 minutes to prep and around 30 minutes to cook. In total, you’ll be ready to serve hot soup in about 40 minutes. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Once it’s warm, add the diced onion and sauté until it becomes soft and translucent, which should take about 5 minutes. This adds a lovely flavor base for your soup!
2. Add Garlic and Other Veggies:
Next, toss in the minced garlic and cook for another minute until you can smell its wonderful aroma. Then, add the diced carrots, celery, and potatoes. Stir everything together and let it cook for about 5 minutes, stirring occasionally to prevent sticking.
3. Combine with Broth:
Pour in the vegetable or chicken broth and bring the mixture to a boil. Once it’s bubbling, reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender. This will help marry all those delicious flavors together!
4. Add Broccoli:
Now, add the broccoli florets to the pot and let it simmer for another 5-7 minutes until the broccoli is tender. This not only enhances the flavor but also gives the soup a gorgeous green color!
5. Blend for Creaminess:
Using a potato masher or immersion blender, gently mash some of the soup to create a creamy texture. Feel free to leave some chunks of veggies for added heartiness. It’s all about your texture preference!
6. Add Milk and Cheese:
Stir in the milk (or heavy cream) and shredded cheddar cheese. Keep mixing until the cheese melts smoothly into the soup, creating a cheesy delight that will warm your soul.
7. Season and Serve:
Taste your soup and season it with salt, black pepper, garlic powder, and paprika as desired. Finally, ladle the soup into bowls, garnishing it with extra shredded cheese if you like. Serve hot and enjoy your hearty Broccoli Cheese Potato Soup!
Can I Use Frozen Vegetables in This Soup?
Absolutely! You can substitute fresh vegetables with frozen broccoli, carrots, and peas. Just add the frozen vegetables during the last 5-7 minutes of simmering to avoid overcooking. They will heat through quickly and maintain a nice texture!
What Can I Substitute for Milk or Cream?
If you’re looking for a dairy-free option, you can use almond milk, coconut milk, or oat milk instead of regular milk! For a thicker consistency, blend in some cashew cream or silken tofu. Adjust the seasoning as needed since some alternatives might be sweeter.
How to Store Leftovers Safely?
Leftover soup can be stored in an airtight container in the fridge for up to 4 days. To freeze, let the soup cool completely before transferring it to a freezer-safe container, where it will keep for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove or in the microwave!
Can I Add Extra Ingredients for More Flavor?
Definitely! Feel free to add cooked bacon bits, jalapeños for some heat, or even a splash of hot sauce for a kick. Fresh herbs like parsley or chives also make for a lovely garnish while enhancing the flavor!
