On a chilly day, there’s nothing quite like a warm bowl of soup to wrap you in a cozy hug. This Creamy Broccoli Potato Cheese Soup is like your favorite sweater—comforting and reliable. I remember the first time I tried it; the melty cheese and tender potatoes made me think of a lazy Sunday afternoon in front of a fireplace, with an old movie playing in the background.
Steps
- Melt the butter in a large pot over medium-high heat, then add finely chopped onion and minced garlic, cooking until the onion softens. Mix in the flour and cook briefly to form a thick mixture.
- Gradually stir in the milk while continuing to mix, forming a smooth, thick paste. If needed, use a whisk to eliminate lumps.
- Add chicken stock, water, salt, and pepper to the pot, stirring well. Incorporate the potato cubes and bring the mixture to a simmer, adjusting the heat to maintain a gentle simmer for about 8 minutes until the potatoes are nearly cooked.
- Stir in the broccoli florets and cook for an additional 2 minutes or until the broccoli reaches your preferred tenderness. Remove the pot from heat.
- Mix in the grated cheese, which should thicken the soup to a creamy consistency. Taste and adjust salt if necessary.
- Serve the soup ladled into bowls, adding optional garnishes like cooked bacon pieces, sliced shallots, or extra grated cheese as desired.
Ingredients
- 40g (3 tablespoons) unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups milk (any fat percentage)
- 2 cups low sodium chicken broth/stock
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 800g (1.6 pounds) potatoes, peeled and cut into 1.25cm (1/2 inch) cubes
- 5 cups small broccoli florets (approximately 300g/10oz)
- 1+ cups grated cheese (such as cheddar or another preferred type)
- Optional garnishes: cooked bacon pieces, finely sliced shallots/scallions, additional grated cheese
Nutritional Values
Calories: 2025 | Carbohydrates: 240g | Protein: 91.5g | Fat: 83g | Saturated Fat: 51g | Cholesterol: 245mg | Sodium: 2230mg | Fiber: 31.5g | Sugar: 57.5g | Vitamin A: 6500IU | Vitamin C: 767.5mg | Calcium: 2050mg | Iron: 12.5mg
FAQ
- Can I use a different vegetable instead of broccoli?
- Yes, you can substitute broccoli with cauliflower or broccolini. Other vegetables can also be used, just make sure they are cooked through within the recipe’s cooking time.
- How is the soup creamy without using cream?
- The creaminess comes from a roux made with melted butter and flour, which thickens the soup without needing cream.
- Is the cheese necessary in the soup?
- While the cheese adds a touch of flavor and seasoning, it’s not essential. However, it is highly recommended for the best taste.
- How can I make this soup gluten-free?
- To make the soup gluten-free, omit the flour and use gluten-free broth. Add a slurry of 2 tablespoons of cornstarch mixed with a bit of water towards the end of cooking to thicken the soup.
- How should I store leftovers?
- Leftovers can be refrigerated for 4 to 5 days or frozen. When reheating, do so gently to maintain the soup’s texture.
Tips
- Perfect Roux Technique: Mastering the roux is key to achieving a creamy soup without cream. Ensure you melt the butter completely and mix thoroughly with the flour to avoid lumps.
- Timing for Vegetables: Start by cooking the potatoes first, as they take longer to cook than broccoli. Adding broccoli later ensures both vegetables are perfectly cooked without becoming mushy.
- Cheese for Flavor: While the cheese is optional, incorporating it into the soup can enhance flavor and add a slight thickness. Consider using cheddar or your favorite type for a richer taste.
- Alternative Thickeners: For a gluten-free version, omit the flour and use a cornstarch slurry towards the end of cooking to thicken the soup without compromising texture.
Equipment
- Large pot or Dutch oven
- Whisk
