Description

Imagine a warm bowl of velvety soup that envelops your senses with rich flavors and textures—a dish that embodies comfort and satisfaction. Enter the delightful Broccoli Cheese and Potato Soup, a crowd-pleaser that marries the earthy taste of broccoli with the heartiness of potatoes and the irresistible richness of cheese. This soup is not just a meal; it's a hug in a bowl—a nostalgic experience reminiscent of cozy family gatherings around the dinner table.

Originating from a tradition of warming, hearty soups, this dish stands out for its easy preparation and the vibrant blend of nutritious ingredients. The savory notes of sautéed vegetables coupled with the creamy texture create a symphony that dances on your palate. It’s an ideal dish for cold evenings, busy weeknights, or whenever you need a little pick-me-up. What sets this soup apart is its adaptability; it can easily cater to various dietary preferences, and you can even sneak in more veggies if you like!

Gather your loved ones and take a moment to savor the process of cooking this wholesome soup. Not only will you fill your kitchen with tantalizing aromas, but you’ll also create a delicious bowl full of flavors that everyone will love. Let’s dive into the detailed preparation of this comforting masterpiece.

Ingredients

• For the base:
• 1 finely diced small onion
• 1 chopped medium-sized carrot
• 1 stalk of celery, finely chopped
• 2 cloves of garlic, minced finely
• 1 tablespoon of unsalted butter
• For the soup:
• 2 tablespoons of flour (choose all-purpose, whole wheat, or a gluten-free alternative)
• 2 and 1/2 cups of low-sodium chicken broth (vegetable broth works great for a vegetarian version)
• 1 cup of skim milk or your choice of plant-based milk
• 2 small potatoes, peeled and cut into tiny cubes
• For the seasoning:
• 1/4 teaspoon of kosher salt, adjust according to taste
• Freshly ground black pepper, to taste
• For the main ingredients:
• 4 cups of small-cut broccoli florets (approximately two heads of broccoli)
• 1 and 1/2 cups of shredded reduced-fat sharp cheddar cheese
• 2 slices of 2% milk American cheese
• 1 tablespoon of grated Parmesan cheese

Preparation Method

Start by preparing your vegetables to ensure a smooth cooking process. Finely chop the onion, carrot, celery, and garlic. For those who favor convenience, a food processor can be a fantastic tool to achieve uniformity in size, allowing for even cooking.

In a sizeable soup pot, melt a tablespoon of unsalted butter over low heat. The butter will add a rich, nutty flavor to the soup, while the gentle heat will help in softening the vegetables without browning them. Once melted, add the finely chopped vegetables and sauté them for about five minutes, stirring occasionally. You’re looking for a tender texture without any browning—this is key for developing that well-rounded flavor base.

Now, it’s time to build on the flavors. Sprinkle the flour over the sautéed vegetables and season with kosher salt and freshly ground black pepper. Mix gently to ensure the flour is fully incorporated, which will help thicken the soup later. As you stir, try to achieve a smooth consistency, avoiding any clumps of flour.

Gradually pour in the low-sodium chicken or vegetable broth while continuously stirring the mixture. The gradual addition helps to keep the soup lump-free and creates a silky texture. After the broth, add the skim milk or your preferred plant-based milk. Stir it all together until you can no longer see any specks of flour. Now, add the small cubes of diced potatoes, which will not only bring heartiness to the dish but also help thicken the soup as they cook.

Increase the heat to bring the mixture to a boil. As soon as you see the first bubbles break the surface, reduce the heat immediately to a simmer, and cover the pot. This will help retain moisture and flavor. Allow the potatoes to cook until they are tender, which should take about 10 to 15 minutes. You’ll know they’re done when a fork easily pierces through the cubes.

When the potatoes are soft, add in the small-cut broccoli florets and the coveted Parmesan cheese. Stir well to ensure everything is evenly distributed. Removing the lid and continuing to cook will allow the broccoli to steam through until it’s tender, which usually takes about five minutes. You want the broccoli to retain its vibrant green color, so keep an eye on it.

Next, the pièce de résistance: the cheese! Stir in both the shredded cheddar and the slices of American cheese. As the cheese begins melting, the soup transforms into a decadent, creamy delight. Keep stirring until you have a luscious blend without any visible chunks of cheese. For those who desire a thicker consistency, consider using an immersion blender to puree a small portion of the soup directly in the pot. If you don’t own one, you can ladle out 1 to 2 cups of the soup—focusing on the potatoes and broccoli—blend it in a regular blender or food processor, and then carefully reincorporate it back into the pot.

Once those heavenly aromas fill your kitchen and the soup reaches your desired creaminess, it’s time to taste and adjust the seasoning. Feel free to add more salt, pepper, or even a splash of hot sauce or Worcestershire sauce for an added kick if that appeals to you.

Serve the Broccoli Cheese and Potato Soup hot in bowls and enjoy your culinary creation! The rich flavors and creamy textures make each spoonful a comforting delight, perfect for a chilly day or whenever you crave something indulgent.

Tips and Conclusion

For a beautiful presentation, consider garnishing your soup with additional grated Parmesan cheese and a sprinkle of freshly cracked black pepper or chopped fresh herbs like chives or parsley. This not only enhances the visual appeal but also adds a fresh note to counterbalance the richness of the cheese.

If you're interested in experimenting or accommodating dietary needs, there are numerous modifications you can make to this recipe. You could substitute different vegetables such as cauliflower or even add some cooked chicken or bacon bits for a heartier option. And if you’re looking to store any leftovers, this soup stores well in the refrigerator for up to three days. Just reheat gently on the stove, adding a splash of broth or milk to reach your desired consistency.
Preparing Broccoli Cheese and Potato Soup is not just about creating a dish; it’s an experience that brings warmth and joy to your kitchen and your table. The delightful mixture of fresh vegetables and creamy cheese not only warms the body but also nourishes the soul. Each ingredient is a part of a beautiful tapestry, woven together to create a meal that’s comforting, satisfying, and full of flavor.

We hope you enjoy making this indulgent soup, whether for a family dinner or a simple midweek meal. If you loved this recipe, you might also want to explore our other delicious soup recipes, or perhaps try your hand at crafting some homemade bread to accompany your soup. The journey in the kitchen always holds new delights, and sharing them with your loved ones makes every moment enjoyable. So gather your ingredients, relish in the cooking process, and don’t forget to share your delicious creation with friends and family as you savor every last drop of this delightful dish! 🍽️