Cheddar Broccoli Potato Soup

20 milliliters of butter

1/4 cup of olive oil

1 chopped tiny onion

2 minced garlic cloves

mixed-purpose flour, 3 tablespoons

4 cups of broth, either veggie or chicken

Peel and dice three medium russet potatoes.

chopped broccoli florets, 2 cups

1/2 cup of skim milk or full milk

two cups of grated sharp cheddar cheese

For seasoning, add salt and black pepper.

(optional) 1/4 teaspoon of smoked paprika

Parsley or chives, fresh from the garden, to top (not required)

How to Follow

Spices should be sautéed: Melt the butter and olive oil in a big saucepan over medium heat. After a few minutes, add the chopped onion and continue cooking until it becomes soft. After 30 seconds, stir in the garlic and continue cooking until it begins to smell good.

Make the formula: Incorporate the flour into the garlic and onion mixture while continuously stirring for one to two minutes to eliminate any raw flour flavor.

include the potatoes and liquid: Gradually include the chicken or vegetable broth while whisking to prevent lumps. Before bringing the mixture to a simmer, add the diced potatoes. Once the potatoes are fork-tender, cook for another 10 to 15 minutes.

Simmer for another five to seven minutes, or until the broccoli florets are soft, then add the broccoli.

Add milk and cheese to finish: Reduce heat to low and, while stirring, melt and smooth the shredded cheddar cheese and milk (or half-and-half). Add salt, pepper, and smoked paprika to taste. Add or remove spices as desired.

Place the order: Spoon hot soup into individual bowls, top with chopped fresh parsley or chives, and serve hot.

Methods for Being Prepared

With this one-pot Cheddar Broccoli Potato Soup, you won’t have to worry about dirtying up afterward. To begin, brown the garlic and onions in a skillet to release their flavors. Next, make a roux to thicken the soup. Soup gets a hearty boost from broccoli and potatoes, and a richness and creaminess from milk and sharp cheddar. For a splash of color, garnish with fresh herbs before serving.

Time for Preparation

Less than half an hour

Ten minutes in the oven

Forty minutes in total

Number of Servings

Three to four people may be satisfied with this dish.

FAQs

Will this soup keep in the fridge for a while?

Warming it up again is no problem. Reheat gently in the microwave after storing in an airtight container in the refrigerator for no more than three days.

Will frozen broccoli work?

Absolutely! Frozen broccoli is just fine with this dish. Avoid overcooking by adding it a few minutes after the fresh broccoli.

Which kind of potatoes are most suitable?

For a velvety smooth texture and easy mashing, russet potatoes are the way to go in this soup. You may also go with Yukon Gold potatoes.

Is it possible to sub in vegetarian ingredients for this soup?

In a word, yes. For a vegetarian option, try using vegetable broth instead of chicken stock.

Would it work to substitute another kind of cheese?

For the most flavorful result, choose sharp cheddar; however, you may also try Gouda or Monterey Jack.

In summary

Comforting and easy to make, Cheddar Broccoli Potato Soup is full of flavor and great for cold winter days. Everyone will love this dish because of its rich cheese, creamy texture, and plenty of veggies. As an entree, it goes well with a side of fresh salad or crusty bread. The convenience, flavor, and soothing warmth of this one-pot soup will make it a go-to whenever you’re in the mood for a bowl of comfort.