Step 1: Sauté the Onion and Garlic
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
Step 2: Add Potatoes and Broth
Stir in the diced potatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
Step 3: Add Broccoli
Add the broccoli florets to the pot and cook for another 5 minutes, or until the broccoli is tender but still vibrant green.
Step 4: Blend the Soup
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender. Be cautious when blending hot liquids!
Step 5: Add Milk and Cheese
Return the blended soup to the pot (if you used a blender). Stir in the milk and grated cheddar cheese, cooking over low heat until the cheese is fully melted and the soup is creamy. Add salt, pepper, and thyme to taste.
Step 6: Serve
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread.
Serving Suggestions
Serve with a slice of toasted sourdough or garlic bread.
Add a side salad for a complete meal.
Top with crumbled bacon or crispy onions for extra texture.
Serve with a dollop of sour cream or a sprinkle of Parmesan cheese.
Pair with a light white wine like Chardonnay.
Cooking Tips
For a thicker soup, reduce the amount of milk or add more potatoes.
If you prefer a chunkier soup, blend only half of the mixture and leave the rest intact.
Make this soup ahead of time and store it in the refrigerator for up to 3 days.
Nutritional Benefits
High in fiber and vitamin C from the broccoli.
Packed with potassium from potatoes.
Rich in protein and calcium from cheddar cheese and milk.
Dietary Information
Vegetarian: Yes
Gluten-Free: Yes (Ensure your broth is gluten-free)
Low Carb: No, due to the potatoes.
Dairy-Free: No, contains milk and cheese.
Nutritional Facts (per serving)
Calories: 290
Protein: 9g
Carbohydrates: 36g
Fat: 14g
Fiber: 5g
Sodium: 580mg
Storage
Store in an airtight container in the fridge for up to 3 days.
This soup can also be frozen for up to 2 months. Reheat on the stove over low heat, stirring occasionally.
Why You’ll Love This Recipe This soup is a comforting, nutritious meal that’s easy to make and packed with flavor. The combination of creamy potatoes, tender broccoli, and melty cheddar cheese creates a heartwarming dish that’s perfect for chilly evenings. Plus, it’s a great way to sneak in some extra vegetables!
Conclusion This creamy broccoli, potato, and cheddar soup is the perfect comfort food for any season. With its rich, velvety texture and savory flavors, it’s sure to be a hit at any dinner table. It’s an easy-to-make meal that’s both satisfying and nutritious. Whether served as a light lunch or a filling dinner, this soup will become a family favorite in no time.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works perfectly in this recipe.
Can I use other types of cheese?
Yes, you can substitute cheddar with other cheeses like Gouda, Monterey Jack, or Swiss.
Can I make this soup dairy-free?
Yes, use a dairy-free milk like almond milk and skip the cheese or use a dairy-free cheese alternative.
Can I freeze this soup?
Yes, this soup freezes well. Just let it cool completely before transferring it to an airtight container.
How do I reheat leftovers?
Reheat the soup on the stove over low heat, stirring occasionally until hot.
Can I add meat to this soup?
Yes, cooked bacon, sausage, or chicken would be great additions to this soup.
How can I make this soup thicker?
To make it thicker, reduce the milk or add more potatoes, or blend part of the soup to create a creamier consistency.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth is a great alternative to vegetable broth.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth, this soup is naturally gluten-free.
How long does this soup last in the fridge?
The soup can be stored in the fridge for up to 3 days. Reheat on the stove before serving.
