Description
This comforting Broccoli Cheddar Potato Soup is a creamy and hearty dish perfect for chilly days. Made with tender potatoes, fresh broccoli florets, and sharp cheddar cheese, it offers a rich, velvety texture and a delicious blend of flavors. The soup is easy to prepare on the stovetop, with a balance of savory and cheesy notes that make it a family favorite and ideal for cozy lunches or dinners.
Ingredients
Scale
Soup Base
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 3 large white potatoes, peeled and cubed
- 4 cups chicken broth (use vegetable broth to keep vegetarian)
- 1/2 teaspoon kosher salt
Vegetables and Dairy
- 6 cups broccoli florets
- 3 cups whole milk
- 3 cups shredded medium cheddar cheese
Additional Ingredients
- 2 tablespoons flour
- 1 teaspoon freshly ground black pepper
Instructions
- Sauté the Onions: Melt the butter in a large Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until the onion is softened and translucent.
- Cook Potatoes: Add the peeled and cubed potatoes, chicken broth, and kosher salt to the pot. Bring the mixture to a boil, then reduce heat to maintain a rolling simmer. Cook the potatoes for about 8 minutes or until they are soft and easily pierced with a fork.
- Blend the Soup Base: Use an immersion blender to partially blend the potatoes and broth until you reach your desired consistency, leaving some chunks for texture. Alternatively, mash the potatoes with a potato masher.
- Add Broccoli and Milk: Stir in the broccoli florets and the whole milk. Bring the soup back to a boil and then reduce it to a simmer. Cook for 5-7 minutes, or until the broccoli is al dente but still bright green.
- Melt the Cheese: Toss the shredded cheddar cheese with the flour to prevent clumping. Add the cheese mixture to the soup gradually, about 1 cup at a time, stirring continuously until each batch is fully melted before adding the next.
- Season and Serve: Season the soup with freshly ground black pepper and additional salt to taste. Stir well, then serve hot for a comforting meal.
Notes
- You can substitute chicken broth with vegetable broth to make the soup vegetarian-friendly.
- For a thicker soup, mash more of the potatoes or add an extra tablespoon of flour with the cheese.
- Use sharp cheddar cheese for a more pronounced cheese flavor.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Add a pinch of nutmeg for a subtle warmth if desired.
