Description
Broccoli Potato Cheese Soup featuring creamy cheese, hearty potatoes, and nutritious broccoli. A comforting and crowd-pleasing recipe.
Ingredients
Scale
- 4 cups (32 oz/946ml) chicken or vegetable broth
- 2 cups (16 oz/473ml) whole milk
- 4 cups (280g) fresh broccoli florets, chopped
- 3 medium russet potatoes (about 1.5 lbs/680g), peeled and diced
- 1 medium yellow onion (about 8 oz/227g), finely chopped
- 2 cloves garlic, minced
- 3 tablespoons (42g) butter
- 3 tablespoons (24g) all-purpose flour
- 2 cups (8 oz/227g) sharp cheddar cheese, freshly grated
- 1/2 cup (2 oz/57g) Parmesan cheese, freshly grated
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Instructions
- Step 1: Prepare the Base Melt 3 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent but not browned. Add minced garlic and cook for another 30 seconds until fragrant. Sprinkle in the flour and whisk continuously for 2-3 minutes to form a light blonde roux, being careful not to let it brown or burn.
- Step 2: Create the Soup Base Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming. Add the milk in the same manner, continuing to whisk until smooth. Bring this mixture to a gentle simmer, then add half the broccoli florets and all the diced potatoes. Season with salt, pepper, and nutmeg (if using). Lower the heat to maintain a gentle simmer, cover partially, and cook for 15 minutes or until potatoes are fork-tender.
- Step 3: Build Texture and Flavor After the potatoes are tender, use an immersion blender to partially puree the soup, leaving some potato pieces intact for texture. If you don’t have an immersion blender, transfer about 1/3 of the soup to a standard blender, puree until smooth, then return to the pot. Add the remaining broccoli florets and continue cooking for 5 more minutes until the fresh broccoli is bright green and tender-crisp.
- Step 4: Add the Cheese Remove the pot from heat completely. Gradually add the grated cheddar cheese in small handfuls, stirring after each addition until fully melted. Follow with the Parmesan cheese in the same manner. This gradual addition prevents the cheese from clumping or becoming stringy. The residual heat from the soup will melt the cheese perfectly without risking separation.
- Step 5: Final Adjustments Return the pot to very low heat if needed (but do not let it boil). Taste your **Broccoli Potato Cheese Soup** and adjust seasoning as needed. If the soup is thicker than you prefer, add a small amount of warm milk or broth until you reach your desired consistency. If it’s too thin, simmer uncovered for a few more minutes. Serve immediately while hot for the best flavor and texture experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 calories per serving
- Sugar: 6 grams
- Sodium: 780 mg
- Fat: 23 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 27 grams
- Fiber: 3 grams
- Protein: 17 grams
- Cholesterol: 70 mg