Creamy Broccoli Potato Cheese Soup

$To make this soup, you will need the following ingredients: - 2 cups broccoli florets - 2 medium potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup milk (or dairy-free alternative) - 1 ½ cups sharp cheddar cheese, grated - 2 tablespoons olive oil - Salt and pepper to taste - ½ teaspoon smoked paprika - Fresh chives, chopped (for garnish) You can swap some ingredients if needed. Here are a few ideas: - Use cauliflower instead of broccoli for a different taste. - Swap potatoes with sweet potatoes for a sweeter flavor. - If you want a lighter soup, use almond milk instead of regular milk. - For a sharper flavor, try using gouda cheese instead of cheddar. - Fresh herbs can replace chives for a unique twist. Fresh ingredients make a big difference in this soup. Fresh broccoli gives a bright taste and nice color. Fresh garlic adds a strong aroma and flavor. Using fresh herbs, like chives, brings a pop of brightness. They help create a dish that tastes homemade and comforting. Always choose ingredients that are in season, as they often taste better. You will notice the quality in every spoonful! {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 2 cups broccoli florets - 2 medium potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup milk (or dairy-free alternative) - 1 ½ cups sharp cheddar cheese, grated - 2 tablespoons olive oil - Salt and pepper to taste - ½ teaspoon smoked paprika - Fresh chives, chopped (for garnish) Next, chop the onion and mince the garlic. This helps add a great base flavor. Dice the potatoes into small cubes for quick cooking. Set these aside while you prepare the pot. In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté until the onion turns soft and clear, about five minutes. This step builds a tasty base for your soup. Now, add the diced potatoes to the pot. Stir them for about two to three minutes. This helps to release their flavor. Pour in the vegetable broth next and bring the mix to a boil. Lower the heat, cover the pot, and let it simmer for about fifteen minutes. You want the potatoes to be tender at this point. After that, toss in the broccoli florets. Simmer the soup for another five to seven minutes. The broccoli should turn a bright green color and become tender. To make the soup creamy, use an immersion blender. Blend the soup until smooth. If you don’t have one, you can use a regular blender. Just be careful, and blend in small batches. Once blended, return the soup to low heat. Slowly stir in the milk and grated cheddar cheese. Mix until the cheese melts completely, creating a rich, creamy texture. Lastly, add salt, pepper, and smoked paprika to taste. Stir well and heat through. The soup is now ready to serve! Enjoy it hot, garnished with fresh chives for a pop of color and flavor. To get a smooth and creamy soup, blend it well. I love using an immersion blender. It makes the job easy and keeps the soup hot. If you use a regular blender, blend in small batches. Always let the soup cool a bit before blending. This helps to avoid spills. Adding the milk and cheese slowly also helps. Stir until everything melts into a creamy mix. Seasoning is key for a tasty soup. Start with salt and pepper to bring out the flavors. I add smoked paprika for a touch of warmth. It adds depth to the soup without being too spicy. You can also try adding garlic powder or onion powder. Fresh herbs like chives on top give a nice finish. They add a fresh taste and make the soup look pretty. Store any leftover soup in an airtight container. It will last about 3-4 days in the fridge. For longer storage, freeze it in portions. When you are ready to eat, thaw in the fridge overnight. Reheat in a pot over low heat. Stir often to keep it from sticking. You can add a splash of milk if it gets too thick. Enjoy this comforting bowl anytime! Pro Tips Use Fresh Ingredients: For the best flavor and nutrients, use fresh broccoli and potatoes. Frozen vegetables can also work, but fresh will enhance the taste and texture of your soup. Blend for Creaminess: Using an immersion blender will give you a silky smooth texture without transferring hot soup to a blender. If using a blender, allow the soup to cool slightly before blending in batches. Customize Your Cheese: Experiment with different types of cheese for varied flavor profiles. Gruyère or gouda can add a delicious twist to the classic cheddar taste. Adjust Consistency: If you prefer a thicker soup, add less milk or blend more thoroughly. For a thinner soup, simply add more milk or broth until desired consistency is achieved. {{image_2}} You can make this soup vegan and dairy-free with simple swaps. Use plant-based milk, like almond or oat milk, instead of regular milk. For cheese, try a vegan cheese that melts well, or use nutritional yeast for a cheesy flavor. This way, you keep the creamy texture while making it suitable for everyone. You can add protein to your soup for a heartier meal. Diced chicken adds great flavor and pairs well with the cheese. Cook the chicken before adding it to the soup. If you prefer a plant-based option, use canned beans like cannellini or chickpeas. These add fiber and protein while keeping it filling. If you like heat, add some spice! A pinch of red pepper flakes can give your soup a nice kick. If you want a smoky flavor, try adding more smoked paprika. For a fresh twist, add a dash of hot sauce just before serving. Adjust the spice to match your taste! After you make this soup, let it cool first. Then, pour it into a clean container. Make sure the container is airtight. You can store the soup in the fridge. It will stay fresh for about three days. When you want to eat it again, just reheat it on the stove. If you want to keep the soup longer, freezing is a great option. First, let the soup cool completely. Then, use freezer-safe bags or containers. Leave some space at the top, as the soup will expand when it freezes. Make sure to label the bags with the date. You can freeze it for up to three months. In the fridge, the soup lasts for about three days. If you freeze it, try to eat it within three months. After that, the soup may lose its taste and texture. Always check for any signs of spoilage before eating. If it smells off or has changed color, it’s best to throw it out. Yes, you can use frozen broccoli instead of fresh. It saves time and still tastes good. Just add it to the pot during the last 5 minutes of cooking. This way, it will cook through and keep its bright color. Frozen broccoli can also help with meal prep. To thicken your soup, try a few easy methods. First, blend some of the soup and stir it back in. You can also add more potatoes or use a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then add it to the soup while it simmers. This soup pairs well with crusty bread or a fresh salad. You can also serve it with a sprinkle of extra cheese on top. For a fun twist, add some croutons or crispy bacon bits for crunch. Lastly, a drizzle of olive oil can enhance the flavor. This blog post covered all you need for broccoli potato cheese soup. We explored ingredients, substitutions, and the need for fresh items. I shared step-by-step cooking methods and blending tips. You learned how to make it creamy, enhance flavor, and store leftovers. In the end, feel free to change up the recipe with proteins or spices. Enjoy your cooking journey and savor the warmth of your soup!$

Creamy Broccoli Potato Cheese Soup

A delicious and creamy soup made with broccoli, potatoes, and sharp cheddar cheese.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Ingredients

2 cups broccoli florets
2 medium potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup milk (or dairy-free alternative)
1.5 cups sharp cheddar cheese, grated
2 tablespoons olive oil
to taste salt and pepper
0.5 teaspoon smoked paprika
for garnish fresh chives, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent (about 5 minutes).
Add the diced potatoes to the pot, and stir for another 2-3 minutes. This helps to release their flavor.
Pour in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 15 minutes.
Add the broccoli florets to the pot and simmer for an additional 5-7 minutes, until the broccoli is bright green and tender.
Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches if you don’t have an immersion blender).
Return the soup to low heat, and slowly stir in the milk and grated cheddar cheese. Mix until the cheese is fully melted and the soup is creamy.
Season with salt, pepper, and smoked paprika to taste. Stir well and heat through.
Serve hot, garnished with freshly chopped chives.

Notes

For a dairy-free version, use a dairy-free milk and cheese alternative.

Keyword broccoli, cheese, soup, vegetarian