Description
Creamy cheddar broccoli potato soup blends hearty comfort with rich, cheesy goodness from classic kitchen magic. Warm bowls of silky potato and tender broccoli promise delightful spoonfuls that soothe and satisfy hungry souls.
Ingredients
Scale
Main Ingredients:
- 4 cups broccoli florets, chopped
- 2 medium potatoes, peeled and diced
- 2 cups shredded sharp cheddar cheese
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
Vegetables and Aromatics:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seasoning and Thickening Agents:
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- 1 cup heavy cream (or whole milk for a lighter version)
- ½ cup shredded Parmesan cheese (optional)
- 2 tablespoons cornstarch or flour (for thickening, optional)
- ¼ cup water (for mixing with cornstarch if using)
- 2 tablespoons unsalted butter
- Crumbled bacon or green onions (for garnish, optional)
Instructions
- Prepare the aromatic base by gently melting butter in a spacious cooking vessel over medium temperature, introducing finely chopped onions and sautéing until they become translucent and soft.
- Incorporate minced garlic and allow it to release its fragrant essence for approximately 30 seconds, stirring continuously to prevent burning.
- Transfer diced potatoes, fresh broccoli florets, and chicken broth into the pot, seasoning the mixture with salt, pepper, and a hint of smoked paprika to enhance the flavor profile.
- Elevate the liquid to a vigorous boil, then immediately reduce the heat, creating a gentle simmer. Cover the pot and allow the vegetables to tenderize, approximately 15 minutes, ensuring they can be easily pierced with a fork.
- For those desiring a more luxurious consistency, create a cornstarch slurry by whisking water and cornstarch together, then gracefully integrate it into the simmering soup. Continue cooking for an additional 5 minutes until the liquid slightly thickens.
- Manipulate the soup’s texture by carefully employing an immersion blender, partially breaking down the vegetables to create a harmonious blend of chunky and smooth elements.
- Lower the heat and introduce heavy cream, stirring deliberately to maintain a smooth integration.
- Gradually fold in shredded cheddar and parmesan cheeses, constantly stirring to ensure a silky, uniform melt that coats each vegetable morsel.
- Transfer the steaming soup into serving bowls, embellishing with optional garnishes such as crispy bacon fragments, delicate green onion slivers, or an additional sprinkle of cheese.
- Accompany the soup with crusty artisan bread or crisp crackers, presenting a comforting and satisfying meal.
Notes
- Customize spice levels by adjusting smoked paprika or adding red pepper flakes for extra kick.
- Swap chicken broth with vegetable broth to create a vegetarian version instantly.
- Use low-fat dairy options like half-and-half or milk for a lighter, healthier soup without compromising flavor.
- Freeze leftovers in airtight containers for up to 3 months, reheating gently to maintain creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg