Broccoli Potato Cheese Soup Recipe

If you're looking for a warm, delicious, and nutritious meal that will satisfy your comfort food cravings, then this Broccoli Potato Cheese Soup recipe is for you. Packed with tender broccoli, creamy potatoes, and rich, gooey cheese, this soup is perfect for chilly nights or when you're craving something hearty and filling. It's easy to make, adaptable to different dietary needs, and ideal for serving as a main dish or a comforting side. Keep reading to discover the best ways to prepare this flavorful soup, substitutions you can use, and tips for perfecting your dish every time.

What is Broccoli Potato Cheese Soup?

Broccoli Potato Cheese Soup is a creamy, thick soup made from cooked broccoli and potatoes, blended together with cheese to create a rich and hearty texture. It's a comforting dish, often served as a main course during cooler months, but it's also light enough for year-round enjoyment. The creamy broth, combined with the bite of broccoli and the smoothness of melted cheese, makes this soup an irresistible combination of flavors and textures.

Ingredients List for Broccoli Potato Cheese Soup

To make the perfect bowl of Broccoli Potato Cheese Soup, you’ll need the following ingredients:

1. Broccoli: 2 heads of broccoli, chopped into florets.
2. Potatoes: 3-4 medium russet or Yukon gold potatoes, peeled and diced.
3. Onion: 1 medium onion, finely diced.
4. Garlic: 2-3 cloves of garlic, minced.
5. Carrots (optional): 2 medium carrots, peeled and diced for extra flavor and texture.
6. Cheddar Cheese: 2 cups of sharp cheddar cheese, grated.
7. Butter: 2 tablespoons of unsalted butter.
8. Vegetable or Chicken Broth: 4 cups of low-sodium broth for a balanced base.
9. Heavy Cream or Milk: 1 cup of heavy cream or whole milk for added creaminess.
10. Flour: 2 tablespoons of all-purpose flour for thickening.
11. Salt and Pepper: To taste.
12. Paprika (optional): ½ teaspoon for a slight smoky kick.
13. Chives or Green Onions (optional): For garnish.

Substitutions and Variations

One of the best things about Broccoli Potato Cheese Soup is how versatile it is. If you have dietary restrictions or preferences, you can easily tweak the recipe to suit your needs. Here are some popular substitutions and variations:

1. Dairy-Free Version: Replace the cheese with a dairy-free alternative like nutritional yeast and use plant-based milk or coconut milk instead of heavy cream.
2. Vegan Version: Use vegetable broth, replace the cheese with vegan cheese, and swap the butter for olive oil or a vegan butter alternative.
3. Gluten-Free Option: Use a gluten-free flour blend or cornstarch to thicken the soup instead of regular all-purpose flour.
4. Low-Carb/Keto Variation: Swap out the potatoes for cauliflower for a lower carb count while still keeping the creamy texture.
5. Additional Veggies: Feel free to add more vegetables, such as spinach, zucchini, or leeks, for extra nutrition and flavor.
6. Bacon Lovers: Crumble crispy bacon on top for a smoky, savory twist.

Step-by-Step Cooking Instructions

Making Broccoli Potato Cheese Soup is simple and straightforward, with just a few key steps to follow. Even if you're new to cooking, this recipe is beginner-friendly and easy to master.

Step 1: Prepare the Vegetables

Start by washing and chopping your broccoli into small florets. Peel and dice the potatoes into 1-inch cubes. If you're adding carrots, peel and dice them as well. Dice the onion and mince the garlic. Set all the prepared vegetables aside.

Step 2: Sauté the Onion and Garlic

In a large pot, melt the butter over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and sauté for another 1 minute until fragrant.

Step 3: Cook the Vegetables

Once the onion and garlic are softened and aromatic, add the diced potatoes and carrots (if using) to the pot. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for 10-15 minutes or until the potatoes are fork-tender.

Step 4: Add the Broccoli

Add the broccoli florets to the pot, cover again, and cook for an additional 5-7 minutes until the broccoli is tender but still vibrant green.

Step 5: Blend the Soup

Once the vegetables are cooked, use an immersion blender to carefully blend the soup until smooth. If you prefer a chunkier soup, you can blend only half of it, leaving some pieces of broccoli and potato intact. If you don't have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.

Step 6: Make the Cheese Sauce

In a separate small saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour to make a roux and cook for 1 minute. Slowly whisk in the milk or heavy cream and cook for another 2-3 minutes until thickened. Stir in the grated cheddar cheese until smooth and melted.

Step 7: Combine the Cheese Sauce with the Soup

Slowly pour the cheese sauce into the pot of blended soup, stirring constantly to combine. Let the soup simmer for an additional 5-10 minutes over low heat to allow all the flavors to meld together. Season with salt, pepper, and paprika to taste.

How to Cook Broccoli Potato Cheese Soup: A Step-by-Step Guide

1. Sauté the aromatics. Start by cooking the onion and garlic in butter.
2. Cook the vegetables. Add the potatoes, carrots, and broth, and cook until tender.
3. Add broccoli. Let the broccoli cook just until soft, but still vibrant.
4. Blend. Use an immersion blender for a smooth texture or leave some chunks for a more rustic soup.
5. Make a cheese sauce. Prepare a simple roux and melt the cheese into it.
6. Combine. Stir the cheese sauce into the soup and let it simmer for a few minutes before serving.

Common Mistakes to Avoid

• Overcooking the broccoli: Be careful not to overcook the broccoli. You want it tender but still bright green, not mushy.
• Skipping the roux: Don’t skip making the roux (the butter and flour mixture) for the cheese sauce. It ensures that the soup has a smooth, creamy texture and prevents the cheese from clumping.
• Using pre-shredded cheese: Pre-shredded cheese often contains anti-caking agents that can make your soup grainy. It's best to grate your own cheese.
• Not seasoning enough: Be sure to season the soup properly. Taste as you go and adjust with salt and pepper to bring out the flavors.

Serving and Presentation Tips

When it comes to serving Broccoli Potato Cheese Soup, presentation can make all the difference. Here are some ideas to elevate your soup’s visual appeal:

1. Top with shredded cheese: Sprinkle a bit of extra cheese on top just before serving for a gooey, melty finish.
2. Add a swirl of cream: Drizzle some heavy cream or sour cream on top for a professional-looking garnish.
3. Garnish with herbs: Freshly chopped chives or green onions add a pop of color and extra flavor.
4. Serve with crusty bread: A side of toasted bread or garlic bread is perfect for dipping into the creamy soup.

How to Serve Broccoli Potato Cheese Soup

Serve Broccoli Potato Cheese Soup hot, preferably with a side of crusty bread, dinner rolls, or crackers for dipping. You can also pair it with a light salad or sandwich for a complete meal. This soup is hearty enough to stand on its own, but it works well as part of a larger meal, especially during the winter months.

Presentation Ideas for Broccoli Potato Cheese Soup

For an attractive presentation, serve the soup in a deep bowl and garnish with a sprinkle of shredded cheese, a drizzle of cream, and a handful of freshly chopped chives or green onions. You can also use a swirl of pesto or chili oil for a pop of color and flavor contrast. For an extra touch, serve the soup in bread bowls for a rustic, comforting feel.

Broccoli Potato Cheese Soup Recipe Tips

• Make ahead: This soup stores well and can be made a day ahead. Reheat over low heat, adding a little extra broth or milk if it thickens too much.
• Freezing: While most soups freeze well, this soup can separate when frozen due to the dairy content. If you plan to freeze it, omit the cheese and cream and add them when reheating.
• Adjust consistency: If your soup is too thick, add extra broth or milk to thin it out. If it’s too thin, let it simmer uncovered to thicken.

Frequently Asked Questions (FAQs)

Can I use frozen broccoli?

Yes, you can use frozen broccoli if fresh is unavailable. Just add the frozen florets directly to the pot in place of fresh broccoli. You may need to adjust the cooking time slightly.

Can I make this soup in a slow cooker?

Yes! To make Broccoli Potato Cheese Soup in a slow cooker, add all the ingredients except the cheese and cream. Cook on low for 6-8 hours, then blend the soup and stir in the cheese and cream at the end.

Can I use other types of cheese?

While sharp cheddar is the most common cheese used in this recipe, feel free to experiment with other cheeses like gouda, mozzarella, or a mix of cheeses for different flavors.

How long does this soup last in the fridge?

Broccoli Potato Cheese Soup will keep in the fridge for up to 4 days. Reheat it gently over low heat, stirring occasionally.

Conclusion

Broccoli Potato Cheese Soup is the ultimate comfort food that’s perfect for a cozy night in or a family dinner. With its creamy texture, rich flavors, and nutritious ingredients, it’s sure to become a favorite in your meal rotation. Whether you stick to the classic recipe or try out some of the suggested variations, this soup is easy to prepare and endlessly customizable. Enjoy!

Print