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This Broccoli Potato Cheese Soup brings together soft potatoes, bright broccoli, and a thick, cheese-filled broth. It's just what you need when you want something warm and filling - perfect for cold nights or when you're in the mood for a simple but satisfying meal.
I've cooked this soup so many times and it always gets everyone at the table happy. There's nothing better than this kind of comfort food.
Essential Ingredients and What They Do
- Butter: Creates a nice base and helps cook the onions, carrots, and garlic just right.
- Onion: Builds the flavor foundation and makes everything taste better.
- Carrots: Add a bit of sweetness naturally and make the soup look prettier.
- Garlic: Gives the soup that wonderful smell and taste you can't get enough of.
- Chicken Stock: Makes up the tasty liquid base of the soup.
- Cornstarch: Makes everything thicker so you get that nice creamy soup.
- Milk: Smooths out the texture and cuts through the richness of the cheese.
- Potatoes: Fill you up and give the soup that comfort food quality.
- Broccoli: Adds some nice texture and packs in lots of good stuff for your body.
- Shredded Sharp Cheddar Cheese: Melts in and creates that amazing creamy, cheesy flavor.
- Salt and Black Pepper: Bring out all the other flavors and tie everything together.
Creating Broccoli Potato Cheese Soup
- Cook the Base Veggies:
- Melt your butter in a big pot on medium heat. Throw in your diced onions and cook them until they're soft and see-through. Add your carrots, sprinkle with salt and pepper, and let them cook a bit. Then toss in your minced garlic and stir until you can really smell it.
- Cook the Potatoes:
- Put your peeled and chopped potatoes in the pot with chicken stock. Cover it up and let it bubble gently for about 10 minutes until the potatoes start getting soft.
- Put in the Broccoli:
- Add your broccoli – doesn't matter if it's fresh or frozen. Let everything continue cooking until the broccoli gets tender and potatoes are completely soft.
- Make it Creamy:
- Mix cornstarch with milk in a small bowl until there aren't any lumps. Pour this mix slowly into the soup while stirring. This will make your soup nice and thick.
- Add the Cheese:
- Turn the heat down low and start adding your shredded sharp cheddar little by little. Keep stirring until all the cheese melts and your soup looks smooth and velvety.
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My whole family goes crazy for this soup, especially when it's freezing outside. The sharp cheddar is what makes it special to me—it brings that strong, creamy flavor that pulls all the ingredients together.
Tasty Companions
Grab some crusty bread or a simple salad to go with this soup for a full meal. If you want the ultimate cozy dinner, make a grilled cheese sandwich on the side. There's nothing better than dipping that melty sandwich into the creamy soup.
Make It Your Own
- Mix Up Your Veggies:
- Try half broccoli and half cauliflower for something a little different.
- Throw In Some Bacon:
- Sprinkle crispy bacon bits on top for a smoky flavor kick.
- Add Some Heat:
- Mix in some red pepper flakes or a few drops of hot sauce if you like things spicy.
Keeping Leftovers
Pop any extra soup in a sealed container in your fridge and eat it within 3 days. Want to save it longer? Let it cool down completely, then put it in a freezer container or bag. It'll stay good for up to 2 months frozen. When you're ready to eat it, thaw it in the fridge overnight and warm it up slowly on the stove to keep it nice and creamy.
This Broccoli Potato Cheese Soup never goes out of style because it's so comforting and flexible. Whether you're feeding a bunch of people or just want something cozy for yourself, this soup always hits the spot. The creamy base, tender vegetables, and gooey cheese make it something you'll want to cook again and again.
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Recipe Questions & Answers
- → Can I use frozen broccoli for this?
- Absolutely, frozen broccoli works great! Toss it into the soup as is.
- → How should I keep leftovers fresh?
- Once it's cool, pop it into an airtight container and refrigerate for up to three days.
- → Can I make this work for vegans?
- Sure thing! Use oil instead of butter, vegetable stock, and swap the dairy with plant-based substitutes.
- → What can replace cornstarch in here?
- Flour or arrowroot powder both work well as thickening options.
- → Can it be made gluten-free?
- Yep! Ensure you’re using gluten-free cornstarch and broth to keep it gluten-free.