There’s something magical about the combination of broccoli, potato, and cheese in a warm bowl of soup. This Broccoli Potato Cheese Soup is the perfect comfort food – thick, creamy, and packed with flavor. It’s ideal for a chilly day or when you need a hearty, satisfying meal. The earthy potatoes, nutrient-packed broccoli, and rich, melty cheese come together to create a luscious soup that feels indulgent, yet it’s full of veggies! Plus, this recipe is simple to make, budget-friendly, and can easily be customized with additional ingredients or flavor variations.
Why You’ll Love This Recipe:
- Rich and Creamy: The blend of potatoes, cheese, and cream creates an ultra-rich, velvety texture.
- Hearty and Filling: With chunks of broccoli and potato, this soup is satisfying enough to be a meal on its own.
- Easy to Make: Ready in about 45 minutes with just a few simple ingredients.
- Perfect for Vegetarians: This soup is meat-free but loaded with flavor and hearty enough to satisfy.
- Great for Leftovers: This soup stores well and can be reheated for quick meals later in the week.
Ingredients You’ll Need:
Serves: 6
- 3 medium russet potatoes, peeled and diced
- 2 cups broccoli florets, chopped into bite-sized pieces
- 2 medium carrots, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 teaspoon smoked paprika (optional, for extra depth of flavor)
- Salt and pepper, to taste
- Fresh parsley or thyme, for garnish
Step-by-Step Instructions:
Step 1: Prepare the Vegetables
Begin by prepping your vegetables. Peel and dice the potatoes into small cubes, chop the broccoli florets into bite-sized pieces, and finely dice the carrots and onions. Having all your ingredients ready to go will streamline the cooking process.
Step 2: Sauté the Aromatics
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 3 minutes, until it becomes soft and translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Step 3: Build the Soup Base
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 2-3 minutes to remove the raw flour taste, making sure not to let it brown. Slowly pour in the vegetable broth, stirring constantly to ensure the mixture is smooth and free of lumps. This step will give the soup a creamy texture without the need for too much cream.
Step 4: Add the Potatoes and Carrots
Once the broth is smooth, add the diced potatoes and carrots to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes and carrots are fork-tender.
Step 5: Cook the Broccoli
Once the potatoes and carrots are nearly tender, stir in the chopped broccoli florets. Continue to simmer for an additional 5-7 minutes until the broccoli is cooked but still bright green and slightly crisp. If you prefer softer broccoli, cook for a few more minutes.
Step 6: Add the Cheese and Cream
Lower the heat to a gentle simmer and slowly stir in the shredded cheddar cheese, one handful at a time, making sure it melts completely before adding more. Once the cheese is fully incorporated, pour in the heavy cream (or half-and-half). Stir well to combine, allowing the soup to heat through without bringing it to a boil, as this could cause the cheese to separate.
Step 7: Season and Serve
Season the soup with dried thyme, smoked paprika (if using), salt, and pepper. Taste and adjust the seasoning as needed. Ladle the Broccoli Potato Cheese Soup into bowls and garnish with fresh parsley or thyme for a pop of color.
Tips for the Best Broccoli Potato Cheese Soup:
- Use sharp cheddar cheese: Sharp cheddar provides the best depth of flavor and ensures your soup is rich and cheesy. Avoid pre-shredded cheese, as it often contains additives that prevent smooth melting.
- Blending for creaminess: If you prefer a smoother texture, you can use an immersion blender to blend part of the soup before adding the cheese. Be careful not to blend the entire soup – keeping some chunks of potato and broccoli adds texture and heartiness.
- Control the consistency: If the soup is too thick for your liking, you can thin it out by adding a little extra broth or milk. On the other hand, if it’s too thin, let it simmer uncovered for a few extra minutes to thicken.
- Add extra vegetables: You can easily bulk up this soup by adding other vegetables like cauliflower, zucchini, or peas. Just chop them up and add them in with the broccoli.
Serving Suggestions:
This Broccoli Potato Cheese Soup is delicious on its own but can be even better when served with some tasty sides. Here are a few ideas to complement this creamy soup:
- Crusty bread: Perfect for dipping and soaking up every last bit of that cheesy goodness.
- Grilled cheese sandwich: Double up on the cheese with a classic grilled cheese to enjoy alongside your soup.
- Side salad: A light and fresh green salad with a tangy vinaigrette helps balance the richness of the soup.
- Garlic bread: A slice of buttery garlic bread pairs wonderfully with this creamy, cheesy soup.
Nutritional Information (Per Serving):
- Calories: 410
- Protein: 16g
- Fat: 26g
- Carbohydrates: 28g
- Fiber: 5g
- Sodium: 750mg (Note: Nutritional values may vary based on specific ingredients and portions.)
Variations and Add-Ons:
- Make it lighter: Substitute the heavy cream with whole milk or half-and-half to lighten up the soup without sacrificing creaminess. You could also swap the cheese for a lower-fat variety.
- Bacon lovers: Add crispy, cooked bacon as a topping for a smoky, savory addition. You can also stir in cooked bacon bits directly into the soup for added flavor.
- Spice it up: If you enjoy a little heat, sprinkle in some red pepper flakes or add a dash of hot sauce to the soup.
- Gluten-free option: To make this soup gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.
- Vegan version: For a dairy-free, vegan option, use plant-based milk and cheese alternatives, such as almond milk and vegan cheddar. You can also skip the roux and blend more of the vegetables for a naturally thick soup.
Storage and Reheating Tips:
- Fridge: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat it on the stove over medium heat, stirring occasionally, until warmed through.
- Freezer: You can freeze Broccoli Potato Cheese Soup for up to 3 months. Make sure to leave out the cheese and cream before freezing, as they don’t freeze well. Thaw overnight in the fridge, then reheat and stir in the cheese and cream after warming.
- Reheat gently: When reheating the soup, be sure to do so gently to prevent the cheese from curdling. Low and slow is the key!
Leftover Ideas:
Have some leftover soup? Here are a few fun ways to repurpose it:
- Broccoli Cheese Casserole: Pour leftover soup into a baking dish, top with breadcrumbs and extra cheese, and bake until bubbly for a comforting casserole.
- Cheesy Potato Topping: Use the soup as a topping for baked potatoes for an easy, cheesy dinner option.
- Pasta Sauce: Thin out leftover soup with a little milk or broth, and use it as a creamy, cheesy sauce for pasta.
Flavor Profile:
This Broccoli Potato Cheese Soup boasts a rich and creamy texture, with earthy notes from the potatoes and a slight bitterness from the broccoli, which balances beautifully with the sharp, tangy flavor of cheddar cheese. A hint of garlic and thyme adds depth to the soup, while the optional smoked paprika provides a subtle smoky undertone. Every spoonful is hearty, comforting, and packed with flavor.
Wine & Beverage Pairings:
The richness of this soup pairs wonderfully with:
- Chardonnay: A buttery, oaky Chardonnay complements the creamy texture of the soup while balancing the sharpness of the cheddar cheese.
- Pinot Grigio: A crisp, refreshing Pinot Grigio adds a light contrast to the richness of the soup.
- Sparkling water with lemon: For a non-alcoholic option, a glass of sparkling water with a twist of lemon or lime cleanses the palate between bites.
