Introduction
Cheddar Broccoli Potato Soup combines comforting flavors of cheddar cheese, hearty potatoes, and fresh broccoli in a creamy broth, making it an ideal choice for a cozy, delicious meal. This soup is perfect for colder days and is hearty enough to serve as a satisfying main course. Made with simple ingredients and easy-to-follow steps, this soup will become a household favorite.
Overview of the Recipe
This Cheddar Broccoli Potato Soup brings together classic comfort foods in a creamy, flavorful blend that’s both nutritious and indulgent. With broccoli adding vibrant color and a slight crunch, the potatoes lend a rich, starchy base, and the cheddar cheese provides depth and a smooth, savory finish.
History and Origin
The origin of cheddar broccoli soup lies in American cooking, where cheddar cheese is a staple ingredient in many creamy, comforting dishes. Inspired by European cheese and vegetable soups, this American classic gained popularity as an easy-to-make, budget-friendly recipe that combines readily available ingredients like broccoli, potatoes, and cheddar cheese.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups broccoli florets
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or milk for a lighter option)
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
- Optional: 1/2 teaspoon smoked paprika or cayenne for added spice
- Fresh parsley or chives, chopped, for garnish
Instructions
1. Sauté Aromatics
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the diced onion, cooking it for 3-4 minutes or until softened.
- Stir in the minced garlic, cooking for an additional minute until it becomes fragrant but not browned.
2. Add Potatoes and Broth
- Add the diced potatoes to the pot, followed by the broth.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook the potatoes for 10-12 minutes or until tender when pierced with a fork.
3. Add Broccoli
- Add the broccoli florets to the pot, stirring gently.
- Let the soup cook for another 5-7 minutes, allowing the broccoli to become tender but still retain its bright green color.
4. Blend for Texture (Optional)
- For a creamier consistency, use an immersion blender to blend some of the soup in the pot.
- Alternatively, transfer a portion of the soup to a blender, process it, and return it to the pot.
- Leave some potato and broccoli pieces unblended if you prefer a chunkier texture.
5. Incorporate Cream and Cheese
- Stir in the heavy cream (or milk for a lighter version) until it’s fully mixed into the soup.
- Gradually add the shredded cheddar cheese, stirring constantly until melted and smoothly incorporated into the broth.
- Season with salt, pepper, and optional smoked paprika or cayenne for a slight kick.
6. Serve
- Ladle the soup into serving bowls and garnish with freshly chopped parsley or chives for added color and freshness.
- Serve warm with crusty bread or a side of crackers.
Serving Suggestions
This Cheddar Broccoli Potato Soup serves approximately 4-6 people, making it perfect for a family meal or small gathering. Serve it as a main course with a side of crusty bread, garlic bread, or a light green salad to complete the meal. The rich, cheesy flavor pairs well with whole-grain rolls or a baguette, which can be used to soak up every bit of the creamy broth.
Pairing and Serving Suggestions
This soup pairs wonderfully with several side dishes and beverages:
- Salad: A light Caesar or mixed greens salad balances the richness of the soup.
- Bread: Crusty French bread, garlic knots, or warm biscuits enhance the meal’s heartiness.
- Beverages: Enjoy with a warm herbal tea or an iced lemonade, both refreshing contrasts to the creamy flavors.
Variations of the Recipe
- Low-Fat Option: Replace the heavy cream with skim milk or a dairy-free milk alternative, like almond or oat milk.
- Extra Vegetables: Add diced carrots or celery to the pot with the onion for added flavor and texture.
- Vegan Version: Substitute butter with olive oil, use vegetable broth, and opt for a dairy-free cheese or nutritional yeast for a cheesy flavor.
- Protein Add-Ins: Add cooked chicken breast or turkey bacon for an extra protein boost, making it even more filling.
Health Benefits
- Broccoli: Rich in fiber, vitamins C, and K, as well as antioxidants.
- Potatoes: A good source of potassium, B vitamins, and complex carbohydrates.
- Cheddar Cheese: Contains calcium and protein but should be consumed in moderation due to fat content.
- Onion and Garlic: Both are packed with antioxidants and have potential immune-boosting properties.
This soup provides a nutritious balance of vitamins, minerals, and proteins, making it both satisfying and beneficial for immunity and energy.
FAQs
1. Can I use frozen broccoli instead of fresh?
Yes, you can substitute fresh broccoli with frozen. Add it directly to the soup without thawing, and cook for an additional 1-2 minutes until it’s tender.
2. How can I make this soup gluten-free?
This soup is naturally gluten-free if you use gluten-free broth and check that other ingredients, such as spices and cheeses, do not contain gluten additives.
3. What can I use instead of cheddar cheese?
If you prefer a milder cheese, try Monterey Jack or Swiss. For a sharper taste, you can use sharp cheddar or Gouda.
4. Can I store leftovers?
Yes, this soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a bit of extra broth if it thickens too much.
Conclusion
Cheddar Broccoli Potato Soup is a versatile and comforting meal, perfect for any occasion. With a straightforward recipe and flexible ingredients, you can easily customize it to suit your preferences. Whether you’re enjoying it as a light meal or a hearty entrée, this soup brings a touch of warmth and nourishment to your table, making it a delightful dish to share with family and friends.
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Cheddar Broccoli Potato Soup
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Description
A creamy, comforting soup blending tender potatoes, broccoli, and rich cheddar cheese in a flavorful, smooth broth. Perfect for cozy, satisfying meals.
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups broccoli florets
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or milk for a lighter option)
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
- Optional: 1/2 tsp smoked paprika or cayenne
- Fresh parsley or chives, chopped, for garnish
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add onion and cook for 3-4 minutes until softened. Add garlic, cooking until fragrant.
- Cook Potatoes and Broth: Add potatoes and broth to the pot. Bring to a boil, reduce to simmer, and cook for 10-12 minutes until potatoes are tender.
- Add Broccoli: Stir in broccoli and cook 5-7 minutes until tender.
- Blend (Optional): Use an immersion blender to blend part of the soup for a creamier texture, leaving some chunks if preferred.
- Add Cream and Cheese: Stir in heavy cream, then gradually add cheese, stirring until melted. Season with salt, pepper, and smoked paprika or cayenne if desired.
- Serve: Ladle into bowls and garnish with parsley or chives.
Notes
- For a lighter version, replace heavy cream with milk.
- To make it vegan, substitute butter with olive oil, heavy cream with a dairy-free alternative, and cheddar with dairy-free cheese.
- Frozen broccoli can be used, just add a few extra minutes to cooking time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sodium: 750mg
- Fat: 23g
- Saturated Fat: 13g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg