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Broccoli Potato Cheese Soup

One Pot Broccoli Potato Cheese Soup Recipe

Broccoli Potato Cheese Soup is a creamy and comforting dishthat combines tender potatoes, fresh broccoli, and melted cheddar cheese. It isa delicious way to enjoy the flavors of vegetables and cheese in a warm, heartysoup. With a smooth texture, this soup is perfect for any season, providingwarmth and satisfaction with every spoonful. The addition of milk andseasonings makes the soup rich and creamy, while the broccoli adds a touch offreshness.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth (or chicken broth)
  • 2 medium potatoes, peeled and diced
  • 3 cups broccoli florets
  • 1 cup milk (whole or 2% works best)
  • 1 ½ cups cheddar cheese, grated
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 tablespoon flour

Equipment

  • Large Pot or Dutch Oven
  • Sharp knife
  • Cutting board
  • Wooden Spoon or Silicone Spatula
  • Measuring Cups and Spoons
  • Blender or Immersion Blender
  • Ladle

Method
 

  1. Sauté the onions and garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until they become soft and fragrant.
  2. Add the broth and vegetables: Stir in the vegetable broth, diced potatoes, and broccoli florets. Bring the mixture to a boil, then lower the heat and let it simmer for 20 minutes, or until the potatoes are tender.
  3. Blend the soup (optional): If you like a smoother soup, you can use an immersion blender directly in the pot to blend it until creamy. For a thicker texture, leave it as is and proceed to the next step.
  4. Add milk and cheese: Slowly stir in the milk and grated cheddar cheese. Continue stirring until the cheese has melted into the soup and it becomes creamy and smooth. If you want a thicker soup, add a little flour at this stage.
  5. Season to taste: Add salt, pepper, and paprika (if using). Taste the soup and adjust the seasonings if needed.
  6. Serve: Ladle the soup into bowls and serve hot with a slice of crusty bread or a sprinkle of extra cheese on top for extra indulgence!

Notes

To make the perfect Broccoli Potato Cheese Soup, it’s crucial to cook the potatoes until they are tender before blending. If you’re using an immersion blender, make sure to blend in stages so you don’t over-puree the soup. If you prefer a chunkier texture, simply blend half the soup and leave the rest as is. Also, remember to grate your cheese fresh for the best melting results. Avoid using pre-shredded cheese, as it contains anti-caking agents that might affect the texture of the soup.