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- 2 cups fresh broccoli florets - 2 medium potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced I love starting with fresh vegetables. Broccoli adds color and a crunchy bite. Potatoes bring a creamy texture. Onions give a sweet base flavor. Garlic adds a punch of taste. - 4 cups vegetable broth - 1 cup heavy cream The vegetable broth is key for a rich flavor. Heavy cream makes the soup smooth and creamy. This mix keeps the soup from being too thick or watery. - 1 teaspoon olive oil - 1 teaspoon salt - ½ teaspoon black pepper - 1 ½ cups shredded sharp cheddar cheese - Optional: croutons and chopped chives for garnish Olive oil enhances the soup's taste. Salt and pepper bring out the flavors. Cheddar cheese melts in, adding depth and richness. Croutons and chives can dress up the soup for serving. {{ingredient_image_1}} Start by heating 1 teaspoon of olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion. Sauté it for about 5 minutes until it turns soft and clear. This step builds a great flavor base. Next, add 3 cloves of minced garlic and cook for 1 more minute until it smells amazing. Now, it's time for the potatoes. Add 2 medium, peeled, and diced potatoes to the pot. Then pour in 4 cups of vegetable broth. Bring this mixture to a boil. After it boils, lower the heat and let it simmer for 10 minutes. You want the potatoes to become fork-tender. After 10 minutes, it's time to add the broccoli. Toss in 2 cups of fresh broccoli florets. Continue to simmer for another 5 minutes. This step makes the broccoli bright green and soft but not mushy. Keep an eye on the time to get the best texture. Once the vegetables are cooked, it's blending time! Carefully use an immersion blender to puree the soup until it’s smooth. If you don’t have one, pour the soup into a blender in batches. After blending, return the soup to the pot over low heat. Now stir in 1 cup of heavy cream and 1 ½ cups of shredded sharp cheddar cheese. Add 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder. Mix everything until the cheese melts and the soup becomes creamy and rich. Taste it, and adjust the seasoning if needed. If the soup is too thick, add more vegetable broth to get the right consistency. Serve the soup hot. You can add croutons and chopped chives on top for a nice touch. Enjoy this warm, cheesy delight! To get the best texture in your soup, blending is key. I prefer using an immersion blender. It’s easy and keeps the soup in the pot. If you don’t have one, use a regular blender. Just be careful when transferring hot soup. Blend in small batches for safety. If you want a thicker soup, add less broth. For a thinner soup, stir in a bit more vegetable broth. Always taste as you go. This helps you find your perfect texture. To take the flavor up a notch, consider adding spices. A pinch of cayenne pepper gives a warm kick. You could also add some paprika for a smoky taste. Fresh herbs, like thyme or rosemary, can brighten the soup, too. Cooking techniques matter. Sauté the onion and garlic until they’re soft. This step builds a strong base of flavor. Let the soup simmer longer if you want deeper tastes. This extra time allows all the flavors to blend well. For a cozy meal, serve this soup with crusty bread or a fresh salad. Garnish with croutons for crunch. Chopped chives add a nice pop of color and flavor. If you have leftovers, store them in an airtight container. The soup will last about three days in the fridge. Reheat gently on the stove or in the microwave. If it thickens too much, add a splash of broth or cream when reheating. Pro Tips Use Fresh Ingredients: Opt for fresh broccoli and potatoes for the best flavor and texture in your soup. Adjust the Creaminess: If you prefer a lighter soup, substitute half of the heavy cream with additional vegetable broth. Blend for Smoothness: Using an immersion blender allows for easy blending without transferring hot soup to a blender, reducing the risk of spills. Flavor Boost: For an extra layer of flavor, add a pinch of nutmeg or a dash of hot sauce to the soup before serving. {{image_2}} You can make this soup healthier with a few easy swaps. For a dairy-free version, try using coconut milk or almond milk instead of heavy cream. These options keep the soup creamy without the dairy. If you want a low-carb meal, swap the potatoes with cauliflower. This change cuts carbs while still giving you a smooth texture. To change the taste, add fresh herbs like thyme or rosemary. These herbs add depth and a fresh kick. You can also mix in other veggies. Carrots, celery, or even spinach work great. Just chop them up and add them when you cook the potatoes. They bring extra nutrients and flavor. For those on a gluten-free diet, this soup is already safe! All the ingredients are gluten-free, so you can enjoy without worry. If you want a vegan version, skip the cheese and cream. Instead, use a plant-based cheese or nutritional yeast for a cheesy taste. You can also add more veggies to boost flavor and nutrients. To store leftover broccoli potato cheese soup, let it cool first. Use an airtight container for best results. This helps keep the flavors fresh. Place the container in the fridge. Your soup will stay good for about three to four days. When you’re ready to enjoy it again, just reheat on the stove or in the microwave. You can freeze your soup for later meals. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top because the soup will expand. Label each bag with the date. It will stay good for up to three months in the freezer. To reheat, let the soup thaw in the fridge overnight. Heat it gently on the stove over low heat. Stir often to keep it smooth. You can add a splash of broth or cream if it seems too thick. Enjoy your creamy comfort dish again! Making Broccoli Potato Cheese Soup takes about 30 minutes. You need about 15 minutes for prep and 15 minutes for cooking. Start by chopping your veggies and getting your ingredients ready. Then, cook everything in one pot. It’s quick and easy! Yes, you can make this soup in advance! It stores well in the fridge for up to three days. To meal prep, let the soup cool and then store it in an airtight container. When you're ready to eat, just reheat it on the stove. You might need to add more broth or cream to get the right texture. If you want to replace heavy cream, there are great options! You can use coconut milk for a dairy-free choice. Silken tofu blended until smooth also works well. For a lighter option, try using half-and-half or whole milk. Each will give a different taste, so choose what you like best! This blog post shared how to make Broccoli Potato Cheese Soup. We covered the key ingredients like fresh veggies, liquid, and seasonings. You learned the step-by-step process, from sautéing onions to blending the soup. Tips helped you perfect the texture and enhance flavor. I suggested variations for different diets and provided storage tips. Now you can make this comforting soup with confidence. Enjoy your cooking and share it with others!

Creamy Broccoli Potato Cheese Soup

A rich and creamy soup made with fresh broccoli, potatoes, and sharp cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cups fresh broccoli florets
  • 2 medium potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1.5 cups shredded sharp cheddar cheese
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 1 optional croutons for garnish
  • 1 optional chopped chives for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the diced potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes, or until the potatoes are fork-tender.
  • Add the broccoli florets to the pot and continue to simmer for another 5 minutes, until the broccoli is bright green and tender.
  • Carefully use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
  • Return the pureed soup to the pot over low heat. Stir in the heavy cream, shredded cheddar cheese, salt, black pepper, garlic powder, and onion powder. Mix until the cheese is completely melted and the soup is creamy.
  • Taste the soup and adjust the seasoning, if necessary. If it's too thick for your liking, add a bit more vegetable broth to reach your desired consistency.
  • Serve the soup hot, garnished with croutons and chopped chives if desired.

Notes

Optional garnishes include croutons and chopped chives.
Keyword broccoli, cheese, potato, soup