Description
Creamy, comforting Broccoli Potato Cheese Soup, perfect for a chilly day. Loaded with tender vegetables and cheesy goodness!
Ingredients
Scale
- 1 large head broccoli (about 1.5 pounds), cut into florets
- 2 pounds potatoes (Yukon Gold or Russet), peeled and cubed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 8 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or half-and-half)
- 2 cups shredded cheddar cheese (sharp or mild)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- Salt to taste
- Black pepper to taste
- 1/4 teaspoon nutmeg, freshly grated (optional)
- 1 tablespoon olive oil
Instructions
- Prepare the Vegetables: Wash and cut broccoli into florets. Peel and cube potatoes, placing them in cold water. Chop onion and mince garlic. Peel and dice carrots and celery.
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until softened. Add garlic and sauté for 1 minute until fragrant.
- Build the Soup: Sprinkle flour over vegetables and cook for 1-2 minutes, stirring constantly. Gradually whisk in broth. Add potatoes and broccoli.
- Simmer: Bring to a boil, then reduce heat to a simmer. Cover and simmer for 15-20 minutes, until vegetables are tender.
- Creamy Texture: Blend the soup using an immersion blender or carefully transfer to a regular blender in batches (vent the lid!). Return blended soup to the pot.
- Add Cream and Cheese: Stir in heavy cream (or half-and-half) and nutmeg (if using). Heat gently, do not boil. Remove from heat and stir in cheddar cheese until melted and smooth.
- Season and Serve: Season with salt and pepper to taste. Ladle into bowls and garnish as desired. Serve immediately.
Notes
- Make it Vegan: Substitute butter with vegan butter, heavy cream with coconut milk or cashew cream, and cheddar cheese with vegan cheddar cheese. Use vegetable broth.
- Add Protein: Cooked bacon, shredded chicken, or diced ham are great additions.
- Spice it Up: Add red pepper flakes or hot sauce.
- Cheese Variations: Try Gruyere, Monterey Jack, or Pepper Jack.
- Roast the Broccoli: Roast broccoli for enhanced flavor. Toss with olive oil, salt, and pepper, and roast at 400°F (200°C) for 15-20 minutes.
- Make Ahead: Store in the refrigerator for up to 3 days. Reheat gently.
- Freeze: Cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Texture may change slightly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes