Broccoli Cheese and Potato Soup – Page 2

How to Make Broccoli Cheese and Potato Soup

1. Prepare the Vegetables:

Begin by washing, peeling, and dicing the potatoes into small cubes. Set them aside. If using fresh broccoli, wash and cut it into small florets. You can also use frozen broccoli if that’s what you have on hand.
Dice the onion and mince the garlic.

2. Sauté the Aromatics:

In a large soup pot, melt the butter over medium heat. Add the onion and sauté for 3-4 minutes, or until the onion becomes translucent. Add the garlic and sauté for another minute until fragrant.

3. Cook the Potatoes:

Add the diced potatoes to the pot and stir to combine with the onions and garlic. Pour in the chicken broth (or vegetable broth for a vegetarian version) and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 10-12 minutes, or until the potatoes are tender when pierced with a fork.

4. Add the Broccoli:

Add the broccoli florets to the soup and continue to simmer for another 5-7 minutes, or until the broccoli is tender. If you prefer a smoother soup, you can mash some of the potatoes or use an immersion blender to purée part of the soup.

5. Make the Roux:

In a small saucepan, melt the remaining butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, ensuring the mixture remains smooth. Continue to cook, stirring constantly, until the mixture thickens and becomes creamy. Once thickened, pour the milk mixture into the soup.

6. Add the Cheese:

Stir in the shredded cheddar cheese and Parmesan cheese until melted and smooth. Taste the soup and add salt, pepper, and optional crushed red pepper flakes for a touch of heat. Adjust seasoning as needed.

7. Simmer and Serve:

Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together. If the soup is too thick, add a little more broth or milk to reach your desired consistency.

8. Garnish and Enjoy:

Ladle the soup into bowls and garnish with a sprinkle of fresh parsley or extra shredded cheese if desired. Serve hot and enjoy the creamy, cheesy goodness!

Serving Suggestions for Broccoli Cheese and Potato Soup

With Crusty Bread: Serve your soup with a slice of warm, crusty bread or a baguette for dipping. The bread will soak up all the delicious broth and add extra texture to each bite.
Grilled Cheese Sandwich: For the ultimate comfort food pairing, enjoy your soup with a crispy grilled cheese sandwich.
Topped with Bacon Bits: Add a little extra crunch and flavor by topping your soup with crispy bacon bits or pancetta.

Tips for Making Broccoli Cheese and Potato Soup

For a Creamier Soup: You can replace some or all of the milk with heavy cream for an even richer, more indulgent texture.
Use Fresh or Frozen Broccoli: Both fresh and frozen broccoli work well in this soup, so use whichever is more convenient for you.
Make It Spicy: If you like a little heat, add a pinch of cayenne pepper or extra crushed red pepper flakes.
Make It Vegan: Swap out the cheese, butter, and milk for plant-based alternatives like vegan cheese, dairy-free butter, and almond milk.
Blend for Smoothness: If you prefer a smoother soup, use an immersion blender to purée part of the soup for a creamy texture or blend it entirely for a velvety soup base.

Why You’ll Make This Soup Again and Again

Broccoli Cheese and Potato Soup is everything you crave in a comforting meal—creamy, cheesy, and hearty, with just the right balance of flavors. The combination of potatoes, broccoli, and cheese makes this soup irresistibly delicious and perfect for any occasion. Whether you’re serving it to your family on a chilly evening or making it for a crowd, it’s a dish that’s sure to please.

With simple ingredients and an easy cooking process, this soup is not only a breeze to make but also a satisfying meal that can be enjoyed again and again. So grab a pot, get cooking, and treat yourself to a bowl of this Broccoli Cheese and Potato Soup today!

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