Introduction to Cheddar Broccoli Potato Soup
Cheddar Broccoli Potato Soup is more than just a comforting dish—it's a culinary hug in a bowl! This hearty soup brings together the rich flavors of sharp cheddar cheese, vibrant broccoli, and creamy potatoes, making it the perfect recipe for any young professional looking to whip up something delicious after a long day.
Why this soup is a must-try for young professionals
In today’s fast-paced world, finding time to prepare healthy meals can be challenging. That’s where this soup shines! With just 20 minutes of prep and a cozy 35 minutes of cooking, you can serve a delightful meal to friends or enjoy leftovers for lunch the next day. It's not only quick to make, but it also packs a nutritional punch, offering vitamins from broccoli and hearty fiber from potatoes—all while being supremely satisfying.
Additionally, the simplicity of the ingredients means you can easily customize the recipe. Feel free to swap in turkey bacon or chicken ham for added protein, or even try a different cheese to suit your palate. If you’re looking for an easy yet impressive recipe to share on your next gathering or just something robust for your weeknight meals, Cheddar Broccoli Potato Soup definitely deserves a spot in your recipe rotation!
For more inspiration, check out nutrition-focused websites like Healthline or EatingWell for tips on making this soup a balanced meal choice!
Ingredients for Cheddar Broccoli Potato Soup
Essential ingredients for a creamy delight
Creating the perfect Cheddar Broccoli Potato Soup starts with the essentials. Here’s what you’ll need to build that rich and creamy base:
- Butter: 5 ½ tablespoons, divided, to sauté and enrich flavor.
- Carrots: 1 ⅓ cups, chopped (about 3) for sweetness and color.
- Celery: 1 cup, chopped (2 stalks) to add depth of flavor.
- Yellow Onion: 1 cup, chopped (1 small) for that aromatic foundation.
- Garlic: 2 cloves, minced, because garlic makes everything better!
- Low-sodium Chicken Broth: 3 cups, to add fullness to the soup.
- Russet Potatoes: 3 ½ cups, peeled and cubed, providing that hearty texture.
- Broccoli Florets: 3 cups, because you can't call it Cheddar Broccoli Potato Soup without broccoli!
- Dried Thyme: ¼ teaspoon for a subtle herbal note.
- Salt and Black Pepper: To taste, enhancing all the flavors.
- All-purpose Flour: 6 tablespoons, for thickening.
- Milk: 3 cups (preferably 1% or 2%) to achieve creaminess.
- Heavy Cream: ½ cup, adding luxury to every spoonful.
- Shredded Sharp Cheddar Cheese: 2 cups for that iconic cheesy flavor.
- Finely Shredded Parmesan Cheese: ⅓ cup, adding a nice touch of umami.
Optional ingredients to enhance your soup
While the essentials make a delicious Cheddar Broccoli Potato Soup, you can also incorporate optional ingredients for a personalized twist:
- Turkey Bacon: A tasty garnish for a smoky flavor.
- Chicken Ham: For added protein and sweetness.
- Cauliflower: Swap out some broccoli for a different veggie profile.
- Spices: Consider adding paprika or cayenne for a kick.
- Extra Cheese: Top with more cheddar or even a bit of blue cheese for sophistication!
Experiment with these options to make this comforting dish your own.
For more delicious soup ideas, check out this recipe collection!
Step-by-step Preparation of Cheddar Broccoli Potato Soup
Making a Cheddar Broccoli Potato Soup is not only a delightful cooking experience, but it's also a cozy way to nourish yourself after a long day. Let’s dive into how to make this comforting dish step-by-step.
Gather and prep your ingredients
Before you get cooking, it’s crucial to organize your kitchen and gather all your ingredients. Here’s what you will need:
- 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 (2 large)
- 3 cups chopped broccoli florets (roughly 2 heads)
- ¼ teaspoon dried thyme
- Salt and 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)
Spend a few minutes prepping — chop your veggies and measure your ingredients. This can make the cooking process significantly smoother!
Sauté the base veggies
In a large pot over medium heat, melt 1 ½ tablespoons of butter. Add your chopped carrots, celery, and onion. Sauté these veggies for about 3 to 4 minutes until they are tender and fragrant. The colors and aromas are a great prelude to what’s to come! Afterward, add in the minced garlic and sauté for another 30 seconds for that punch of flavor.
Add broth and potatoes
Now, it’s time to stir in the low-sodium chicken broth along with your cubed potatoes. Season with a sprinkle of salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce the heat to medium and cover. Let it simmer for about 15 minutes until the potatoes are fork-tender.
Stir in the fresh broccoli
Once the potatoes are cooked, add in the fresh broccoli florets. Cook for an additional 5 minutes or until everything is nicely tender. The vibrant green broccoli adds a lovely color and healthy nutrients to your Cheddar Broccoli Potato Soup.
Create the creamy base
While your soup is simmering, it’s time to make the creamy base. In a separate medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually pour in the milk while whisking vigorously to prevent lumps. Cook this mixture, stirring constantly, until it thickens. Finally, stir in the heavy cream and remove from the heat.
Combine the creamy mixture with the soup
Pour the creamy mixture into your pot of vegetables. Stir everything together gently until well combined, creating that rich, velvety texture that we all crave in a great soup.
Add the cheeses for that irresistible flavor
Now comes the best part—adding the cheeses! Mix in the shredded sharp cheddar and parmesan cheese until fully melted and incorporated. The gooey cheese elevates the Cheddar Broccoli Potato Soup to its creamy, dreamy form.
Serve your soup warm and watch your friends and family delight in every sip. Enjoy!
Variations of Cheddar Broccoli Potato Soup
Alternative Veggies to Consider
While Cheddar Broccoli Potato Soup shines with its namesake ingredients, experimenting with vegetables can lead to delightful alternatives. For a twist, consider adding cauliflower for a creamy texture, or toss in spinach for a pop of color and nutrition. Other great choices include zucchini, peas, or even kale. Each offers a unique flavor profile and enhances the nutritional value of your soup. Remember to adjust your cooking times so all the veggies are perfectly tender!
Cheese Swaps for a Different Flavor Profile
Cheese makes the Cheddar Broccoli Potato Soup truly indulgent, but don't hesitate to experiment! If you want a more robust flavor, opt for aged Gruyere or smoked cheddar. For a tangy twist, try feta or a dash of blue cheese. Incorporating pepper jack can add a delightful kick, while a blend of cheeses can create a complex flavor that’s simply irresistible. Whichever cheese you choose, make sure it melts well to keep that creamy consistency we all love!
Feel free to explore more in-depth variations by checking out this vegetable guide from the Academy of Nutrition and Dietetics. It’s a great resource for adding even more flair to your soup!
Cooking Tips and Notes for Cheddar Broccoli Potato Soup
Tips for Achieving the Perfect Creaminess
To get that luscious, creamy texture in your Cheddar Broccoli Potato Soup, consider these crucial steps:
- Use a Starchy Potato: Russet potatoes are perfect for adding creaminess. Their starch breaks down during cooking, helping to thicken the soup.
- Gradual Cheese Addition: Add cheeses like sharp cheddar and parmesan gradually to ensure they melt evenly without clumping.
- Whisk Vigorously: When adding your flour and milk mixture, whisk constantly to prevent lumps, ensuring a silky finish.
Storage Advice for Leftovers
Leftovers can be a lifesaver for busy days! Store your Cheddar Broccoli Potato Soup in an airtight container in the refrigerator for up to 2 days. Just remember, the soup may thicken as it cools, so you might want to add a splash of milk or broth when reheating for a smoother consistency. Unfortunately, this delicious soup doesn’t freeze well due to the dairy, so enjoy it fresh!
For more tips on proper food storage, check out the USDA's food storage guidelines.
Serving Suggestions for Cheddar Broccoli Potato Soup
Ideal Pairings for a Complete Meal
This Cheddar Broccoli Potato Soup makes a wonderful main dish, but it shines even more when complemented by a few well-chosen sides. Consider serving it alongside:
- Crusty Bread: A fresh baguette or sourdough loaf is perfect for soaking up every last spoonful.
- Simple Salad: A crisp green salad with a light vinaigrette adds a refreshing crunch.
- Protein Boost: Pair it with Turkey Bacon or Chicken Ham for a satisfying, hearty meal.
For added variety, check out some delicious bread recipes here.
Creative Serving Ideas
Elevate your dining experience with these fun and creative twists on serving your Cheddar Broccoli Potato Soup:
- Bread Bowls: Hollow out small loaves and serve the soup inside for a charming presentation that's edible too.
- Toppings Bar: Set out toppings like croutons, extra cheese, and fresh herbs to let guests customize their bowls.
- Garnishes: A drizzle of heavy cream or a sprinkle of shredded cheese on top can make your soup look restaurant-worthy.
These ideas not only enhance flavor but also make your meal feel special. Enjoy the joy of cooking and sharing!
Time Breakdown for Cheddar Broccoli Potato Soup
Planning to whip up a comforting bowl of Cheddar Broccoli Potato Soup? Here's a quick breakdown of your time investment:
Preparation Time
The prep for this soup takes about 20 minutes. During this time, you’ll chop your vegetables and gather all your ingredients. It’s the perfect moment to get cozy and enjoy your kitchen rhythm!
Cooking Time
Once you start cooking, allow for roughly 35 minutes. This includes sautéing your aromatics and letting the flavors meld beautifully on the stove.
Total Time
In total, you’re looking at roughly 55 minutes from start to finish. Trust me, it’s well worth the wait for a delicious, creamy soup that’s bursting with flavors!
For more tips on soups and wholesome recipes, check out sources like EatWell101 or Cooking Light to keep your culinary skills sharp and your meals nutritious!
Nutritional Facts for Cheddar Broccoli Potato Soup
Calories per serving
This delicious Cheddar Broccoli Potato Soup packs approximately 350 calories per serving. A hearty meal that satisfies without overwhelming your diet!
Breakdown of key nutrients
Each serving provides a well-rounded mix of essential nutrients:
- Protein: Around 12 grams, primarily from the cheese and milk.
- Carbohydrates: Approximately 40 grams, mainly from potatoes which deliver comforting energy.
- Fat: About 18 grams, with healthy fats derived from butter and cream.
- Fiber: Offers around 3 grams, largely contributed by broccoli and potatoes, promoting good digestion.
For more detailed insights into the nutritional benefits of the ingredients in your soup, check out the USDA FoodData Central for a comprehensive database. Understanding what’s in your meals can help make healthier choices, especially when preparing such comforting dishes!
FAQs about Cheddar Broccoli Potato Soup
Can I make this soup vegan?
Absolutely! To create a vegan version of Cheddar Broccoli Potato Soup, simply replace the butter with a plant-based alternative, like vegan margarine or olive oil. Swap the milk and heavy cream for unsweetened almond or oat milk, and use a dairy-free cheese – many brands now offer delicious melting options. These easy substitutions mean you can enjoy a comforting bowl without any animal products!
What can I use to thicken the soup?
If you prefer a thicker consistency, there are several options you can try:
- Cornstarch or Arrowroot Powder: Mix 1 tablespoon with cold water, then stir it into your simmering soup.
- Pureed Vegetables: Blend a portion of the soup and return it for creaminess.
- More Flour: Gradually add a bit more all-purpose flour in a roux, but this may change the flavor slightly.
These methods allow you to customize the thickness to your preference—just remember to incorporate slowly!
How long will leftovers last in the fridge?
Leftover Cheddar Broccoli Potato Soup can be stored in an airtight container for up to 2–3 days. When you're ready to enjoy it again, just reheat on the stove or in the microwave, and consider adding a splash more milk if it has thickened too much. This way, you can savor that deliciousness more than once!
Conclusion on Cheddar Broccoli Potato Soup
In conclusion, this Cheddar Broccoli Potato Soup is a delightful way to enjoy your vegetables in a creamy, comforting dish. Easy to prepare and rich in flavor, it's perfect for meal prep or a cozy weeknight dinner. Give it a try and savor the warmth with those you love!
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
Cooking Steps
- In a large pot over medium heat, melt 1 ½ tablespoon of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 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 1 minute. While whisking vigorously, slowly pour in milk (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.
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