Introduction to Cheddar Broccoli Potato Soup
If you’re a young professional juggling long hours and a busy schedule, you know how important it is to find quick and satisfying meals that don’t skimp on flavor. Enter the Cheddar Broccoli Potato Soup! This bowl of creamy goodness is the ultimate comfort food that’s both indulgent and surprisingly easy to whip up.
Why This Soup is a Must-Try for Young Professionals
Imagine coming home from a hectic day, and within just over 50 minutes, you’re diving into a warm bowl of homemade soup. Not only does this recipe provide a delightful medley of flavors, but it’s also packed with nutrients thanks to the wholesome ingredients like fresh broccoli and russet potatoes.
Making your own soup can save you both time and money, especially when compared to dining out frequently. Plus, it’s a fantastic way to impress your friends during a cozy dinner party or even enjoy a solo night in. Warm up with a side of crusty bread and a simple salad—dinner is served!
For more delicious soup ideas, check out Food Network’s soup recipes. With a few simple steps, you can bring the joy of home cooking to your weeknight routine!
Ingredients for Cheddar Broccoli Potato Soup
Preparing your Cheddar Broccoli Potato Soup starts with gathering the right ingredients. Don’t worry; these are all relatively simple items that you can easily find at your local grocery store. Here’s what you’ll need:
Fresh Vegetables
- 5 ½ tablespoon butter – This will add richness to your soup.
- 1 ⅓ cups chopped carrots (about 3 medium-sized)
- 1 cup chopped celery (around 2 stalks)
- 1 cup chopped yellow onion (1 small onion should do)
- 2 cloves garlic, minced for that essential flavor boost.
- 3 ½ cups peeled and cubed russet potatoes – Aim for ½-inch to ¾-inch cubes (about 2 large potatoes).
- 3 cups chopped broccoli florets – Usually from about 2 heads.
Broth and Creaminess Components
- 3 cups low-sodium chicken broth – You can use vegetable broth for a vegetarian option.
- ¼ teaspoon dried thyme, along with salt and freshly ground black pepper to taste.
- 6 tablespoon all-purpose flour – This will help thicken your soup.
- 3 cups milk (preferably 1% or 2%) and ½ cup heavy cream for that creamy texture.
Cheesy Goodness
- 2 cups shredded sharp cheddar cheese (about 8 oz)
- ⅓ cup finely shredded parmesan cheese (about 1 oz)
The combination of these ingredients creates a velvety, flavorful blend that warms the soul. If you’re curious about the health benefits of broccoli or the role of cheese in a balanced diet, check out this article for more insights!
So, why wait? Let’s dive into making this comforting soup!
Step-by-step Preparation of Cheddar Broccoli Potato Soup
Making a warm and hearty Cheddar Broccoli Potato Soup is not only a delightful kitchen adventure but also an excellent way to enjoy wholesome ingredients. Let’s break it down step-by-step to ensure your soup turns out perfectly creamy and delicious!
Sauté the aromatics
Start by bringing your large pot to medium heat and melting 1 ½ tablespoons of butter. As it melts, add 1 ⅓ cups of chopped carrots, 1 cup of chopped celery, and 1 cup of chopped yellow onion. Sauté these ingredients for about 3 to 4 minutes until they soften and become aromatic. The fragrance wafting through your kitchen will be irresistible! Don’t forget to toss in 2 cloves of minced garlic for the last 30 seconds of cooking to avoid burning it. Garlic can quickly go from fragrant to bitter, and we want to keep that delicious flavor.
Cook the potatoes and add the thyme
Next, it’s time to introduce the bulk of your soup. Stir in 3 cups of low-sodium chicken broth along with 3 ½ cups of peeled and cubed russet potatoes. Use potatoes cut into ½-inch to ¾-inch pieces for even cooking. Season with salt and freshly ground black pepper to your taste. Then sprinkle in ¼ teaspoon of dried thyme—this herb adds a lovely earthiness that complements the other flavors beautifully. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium, cover, and let it simmer for about 15 minutes.
Add the broccoli for a colorful boost
After your potatoes have had a chance to soften, it’s time to enliven your soup with some greens. Stir in 3 cups of chopped broccoli florets (which will brighten things up both visually and nutritionally). Cook for another 5 minutes, or until the broccoli is tender yet still vibrant. By incorporating broccoli, you're not only enhancing the flavor but also boosting the nutritional value with fiber and vitamins.
Make the creamy base
While your veggies are cooking, grab a medium saucepan and melt the remaining 4 tablespoons of butter over medium heat. Add 6 tablespoons of all-purpose flour, whisking constantly for about 1 minute to create a roux. This will help thicken your soup. Gradually pour in 3 cups of milk while whisking vigorously—this ensures no lumps remain in your creamy base. As the mixture thickens, stir in ½ cup of heavy cream for extra richness, then remove from the heat.
Combine and finish with cheese
Now comes the magic of combining everything. Pour the creamy mixture into your pot of colorful veggies and stir until well blended. Remove the pot from the heat once more, then add 2 cups of shredded sharp cheddar cheese and ⅓ cup of finely shredded Parmesan cheese, stirring until the cheese is fully melted and integrated into your soup. The result? A luscious, creamy Cheddar Broccoli Potato Soup that’s perfect for chilly days or a cozy dinner. Serve warm and enjoy the delightful flavors all coming together in this comforting bowl of goodness!
Variations on Cheddar Broccoli Potato Soup
Swap Broccoli for Cauliflower
If you're looking to mix things up, try swapping out broccoli for cauliflower in your Cheddar Broccoli Potato Soup. The creamy texture of the soup pairs beautifully with cauliflower, providing a slightly different flavor profile while still retaining that comforting essence. Plus, cauliflower is a fantastic low-carb alternative that many enjoy!
Add Turkey Bacon for a Smoky Flavor
For those who love a little crunch and a burst of flavor, adding turkey bacon can elevate your Cheddar Broccoli Potato Soup to new heights! Sauté some crispy turkey bacon and mix it in just before serving to infuse the soup with a delightful smoky taste. It's a delicious way to introduce a savory twist without overindulging.
These variations not only keep your soups interesting but also allow you to cater to different dietary preferences. Happy cooking!
Cooking Tips and Notes for Cheddar Broccoli Potato Soup
Creating the perfect Cheddar Broccoli Potato Soup is easier than you might think! Here are a few tips to elevate your dish:
-
Fresh Ingredients: Use fresh broccoli and potatoes for the best flavor. Frozen can work in a pinch, but fresh offers that vibrant taste and texture.
-
Cheese Choices: If you're out of sharp cheddar, experiment with a melting cheese like Gruyere or even a hint of blue cheese for depth.
-
Texture Preference: Blend the soup if you prefer a smoother texture. For a heartier feel, leave some chunks of potato and broccoli.
-
Storing: As this soup contains dairy, it’s best enjoyed fresh but can be stored in the fridge for 1-2 days. Reheat gently and stir well.
For more tips on soup making, check out this comprehensive guide. Enjoy your cooking adventure!
Serving Suggestions for Cheddar Broccoli Potato Soup
When it comes to serving your Cheddar Broccoli Potato Soup, there are plenty of delicious ways to elevate this creamy delight. Here are some ideas to make your mealtime even more enjoyable:
- Toppings Galore: Sprinkle crispy turkey bacon bits, or add a dollop of sour cream for an extra layer of flavor.
- Crusty Bread: Serve it up with a slice of warm, crusty bread or a buttery croissant to soak up every last drop.
- Simple Salad: Pair your soup with a light side salad tossed with a zesty vinaigrette. The freshness complements the rich soup wonderfully.
- Herb Enhancements: Garnish with fresh herbs like chives or parsley for a pop of color and an herby taste.
With these serving suggestions, your Cheddar Broccoli Potato Soup will be a hit at any table! Would you like to explore more garnishing options? Check out these tips on enhancing soups.
Time Breakdown for Cheddar Broccoli Potato Soup
When you're ready to whip up a cozy bowl of Cheddar Broccoli Potato Soup, knowing how to manage your time can make all the difference. Here’s a quick breakdown:
Preparation time
The prep work for this delightful soup takes about 20 minutes. This includes chopping the vegetables and getting everything ready to cook.
Cooking time
Once you're prepped, the cooking will take about 35 minutes. This part includes sautéing, boiling, and simmering the ingredients to perfection.
Total time
In just 55 minutes, you'll have a rich, creamy soup that serves up to six people. Trust me, the time spent in the kitchen will be well worth it when you take that first comforting sip!
For more wholesome soup recipes and cooking tips, check out resources like The Kitchn or Serious Eats!
Nutritional Facts for Cheddar Broccoli Potato Soup
If you're curious about the nutritional profile of this delightful Cheddar Broccoli Potato Soup, here’s a quick overview to help you make informed choices!
Calories
A serving of this heartwarming soup contains approximately 350 calories, making it a filling yet healthy option for lunch or dinner.
Protein
Each bowl serves up about 10 grams of protein, thanks to the cheddar cheese and milk, which are great sources for your daily intake.
Sodium
With around 600 mg of sodium per serving, this Cheddar Broccoli Potato Soup balances taste and nutrition. To reduce sodium content, consider using low-sodium chicken broth and adjusting seasonings to your preference.
For more in-depth nutritional information, you may want to check reliable sources like NutritionData or MyFitnessPal. Enjoy savoring every spoonful of this creamy delight!
FAQs about Cheddar Broccoli Potato Soup
How can I make my soup thicker?
If you prefer a heartier texture in your Cheddar Broccoli Potato Soup, try a few simple tricks! Whisk in more flour or cornstarch mixed with a bit of water to thicken it gradually. Alternatively, you can puree a portion of the soup with an immersion blender or in a regular blender, then stir it back in for a creamy consistency without extra ingredients.
Can I freeze Cheddar Broccoli Potato Soup?
While this Cheddar Broccoli Potato Soup is best enjoyed fresh, you can store leftovers in the fridge for 1-2 days. Freezing isn’t recommended due to the dairy, which can change in texture upon thawing. If you're looking for a make-ahead option, consider preparing the base (without cream or cheese) and freezing that, then simply add those ingredients when you're ready to serve.
What can I use instead of chicken broth?
If you're looking for a vegetarian-friendly option, vegetable broth is a great substitute for chicken broth in this recipe. Alternatively, you can also use homemade broth or even water enhanced with herbs for added flavor. A splash of low-sodium soy sauce can also contribute to the depth of taste without overpowering your Cheddar Broccoli Potato Soup.
For more tips on cooking with substitutes, check out this helpful article from The Kitchn.
Conclusion on Cheddar Broccoli Potato Soup
In summary, Cheddar Broccoli Potato Soup is a delightful blend of creamy textures and vibrant flavors that brings comfort to any meal. Perfect for chilly nights or as a nutritious lunch, it’s easy to make and packed with wholesome ingredients. Give it a try and enjoy some cozy moments!
Cheddar Broccoli Potato Soup
Equipment
- large pot
- Medium saucepan
Ingredients
Base Ingredients
- 5 ½ tablespoon butter divided
- 1 ⅓ cups chopped carrots (about 3)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic minced
- 3 cups low-sodium chicken broth
- 3 ½ cups peeled and cubed russet potatoes (cut ½-inch to ¾-inch thick, 2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- ¼ teaspoon dried thyme
- Salt to taste
- freshly ground black pepper to taste
- 6 tablespoon all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- ½ cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- ⅓ cup finely shredded parmesan cheese (1 oz)
Instructions
Preparation Steps
- In a large pot over medium heat, melt 1 ½ tablespoon of the butter. Add carrots, celery and onion and sauté 3 - 4 minutes. Add garlic and sauté 30 seconds longer.
- Stir in chicken broth, potatoes, and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
- Meanwhile, melt remaining 4 tablespoon butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly for 1 minute. While whisking vigorously, slowly pour in milk and whisk well until no lumps remain.
- Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender, pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.
Leave a Reply