- Cheddar Cheese: For a rich, creamy flavor that enhances the overall taste of your soup.
- Potatoes: Diced, providing a hearty texture and essential starch content for thickening the soup.
- Broccoli: Cut into florets, adding color and nutritional value to your dish.
- Vegetable Stock: A flavorful base that can be homemade or store-bought, ensuring a rich broth.
- Milk: To add creaminess and enhance the cheese flavor in your soup.
- Onions: Sautéed until soft and golden, which adds depth of flavor.
- Garlic: Minced for an extra layer of taste.
- Salt and Pepper: For seasoning to bring out all other flavors.
- Fresh Parsley or Chives (Optional): Finely chopped to garnish the bowl for a pop of freshness.
- Butter: To sauté onions, enhancing their sweetness and flavor.
- Heavy Cream (Optional): A small amount can be added at the end for an extra rich finish.
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Steps
### Cheddar Potato Broccoli Soup Recipe
Looking for a hearty, comforting bowl of soup that combines the rich flavors of potatoes, broccoli, and cheddar cheese? This Cheddar Potato Broccoli Soup is perfect for chilly evenings or as a warm side dish. Follow these detailed steps to create a delicious and creamy soup that will satisfy your family's hunger.
#### Ingredients:
- 2 large potatoes, peeled and diced
- 1 head of broccoli, chopped into florets
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 8 cups chicken or vegetable broth
- 1 cup heavy cream (optional for extra richness)
- 1/2 cup grated cheddar cheese
- Salt and pepper to taste
- Olive oil or butter
#### Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Colander
- Blender (optional)
### Step-by-Step Instructions:
**1. Prepare the Ingredients:**
- Wash and dice the potatoes into small cubes.
- Chop the onion and broccoli florets into bite-sized pieces.
- Mince the garlic cloves.
**2. Cook the Vegetables:**
- Heat a large pot or Dutch oven over medium heat and add a tablespoon of olive oil or butter. Once melted, add the chopped onions and sauté until they become translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, ensuring it doesn't burn.
**3. Add Potatoes and Broccoli:**
- Stir in the diced potatoes and chopped broccoli florets. Cook for an additional 2-3 minutes to slightly soften the vegetables.
**4. Pour in the Broth:**
- Gradually pour in the chicken or vegetable broth, ensuring all ingredients are well coated.
- Bring the mixture to a boil, then reduce heat to low and let it simmer until the potatoes are tender, about 15-20 minutes.
**5. Blend for Creaminess (Optional):**
- Use an immersion blender directly in the pot to blend the soup to your desired consistency. For a smoother texture, you can transfer half of the mixture to a regular blender and puree before returning it to the pot.
### Tips:
- **For Extra Creaminess:** Add heavy cream towards the end of cooking for a richer flavor and thicker soup.
- **Cheesy Finish:** Stir in grated cheddar cheese during the last 2 minutes of cooking. It will melt smoothly, enhancing the overall flavor without making the soup too thick.
**6. Seasoning:**
- Taste the soup and adjust seasoning with salt and pepper as needed. Ensure everything is well mixed before serving.
### Serving Suggestions:
Serve this Cheddar Potato Broccoli Soup hot, garnished with a sprinkle of fresh chives or parsley for an extra burst of color and freshness.