Broccoli Potato Cheese Soup(The Best Winter Soup Recipe)
Winter is here already and the best thing we can do is make the most out of it by enjoying all the awesomeness associated with winter season. Some of such are winter soups that make the moment warm and cozy. The best winter soup in my opinion is the broccoli potato cheese soup and that is why I have decided to put together a proper recipe guide to help you enjoy the best broccoli potato cheese soup this winter season.
The broccoli potato cheese soup combines the hearty goodness of potatoes, the nourishing greens of broccoli, and the creamy decadence of cheddar cheese. Each spoonful feels like a warm hug, perfect for those days when all you want is to stay cozy indoors.
Potatoes add substance and make the soup filling enough to be a standalone meal. Whether you’re looking for a quick dinner or a satisfying lunch, this soup ticks all the boxes. It pairs beautifully with crusty bread or garlic croutons, making it the perfect companion for a quiet winter evening
I know, you’re most likely already salivating, so without any further ado, let’s dive into the recipe proper.
Broccoli Potato Cheese Soup(The Best Winter Soup Recipe)
Equipment
- Large pot or Dutch oven
- Blender or immersion blender
- Sharp knife and cutting board
- Measuring cups and spoons
Ingredients
Vegetables:
- 2 cups broccoli florets roughly chopped
- 2 medium potatoes peeled and diced
- 1 small onion finely chopped
- 2 medium carrots peeled and sliced
- 2 garlic cloves minced
Dairy:
- 2 cups sharp cheddar cheese grated
- 2 tablespoons unsalted butter
- 1 cup heavy cream or whole milk
Liquid:
- 4 cups vegetable or chicken broth
- 1 cup water optional, for thinning the soup
Thickener:
- 2 tablespoons all-purpose flour
Seasoning:
- 1/2 teaspoon paprika
- Salt and pepper to taste
Optional Garnish:
- Fresh parsley chopped
- Additional shredded cheese
Instructions
Sauté the Aromatics:
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent (about 3-4 minutes).
Add the Vegetables:
- Stir in the diced potatoes, broccoli, and carrots. Cook for 3-5 minutes, stirring occasionally.
Build the Base:
- Sprinkle the flour over the vegetables, stirring to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Add Liquid:
- Gradually pour in the broth while stirring. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the potatoes are fork-tender (about 15-20 minutes).
Blend the Soup:
- Using an immersion blender, blend the soup until smooth. For a chunkier texture, blend only part of the soup, leaving some vegetables intact.
Add Cheese and Cream:
- Stir in the grated cheese, heavy cream, and paprika. Allow the cheese to melt completely, stirring continuously. Season with salt and pepper to taste.
Adjust Consistency:
- If the soup is too thick, add water or broth in small amounts until the desired consistency is achieved.
Serve and Garnish:
- Ladle the soup into bowls. Garnish with chopped parsley and extra shredded cheese, if desired.
Notes
More Tips For A Slight Twist
- Roast the broccoli and carrots before adding them to the soup if you want a slightly more depth of flavor.
- Substitute cheddar cheese with Gouda or Gruyère for a different taste
