This Creamy Broccoli and Potato Cheese Soup is a delicious, comforting meal that’s perfect for any season. Made with wholesome ingredients like fresh broccoli, tender potatoes, and a rich cheese blend, this soup is both hearty and satisfying. Ideal for a cozy lunch or a light dinner, it’s a flavorful way to warm up and get your veggie fix.
Ingredients
US Customary
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 4 cups of vegetable stock (or chicken stock)
- 1 cup half-and-half (or milk)
- 2 cups shredded cheese (cheddar or cheese blend)
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Chopped fresh parsley or chives for a decorative touch (optional)
Metric
- 15 ml olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 600 g broccoli florets (fresh or frozen)
- 2 medium potatoes, peeled and diced (about 300 g)
- 1 liter of vegetable stock (or chicken stock)
- 240 ml half-and-half (or milk)
- 200 g shredded cheese (cheddar or cheese blend)
- Salt and pepper to taste
- 1 g red pepper flakes (optional)
- Chopped fresh parsley or chives for a finishing garnish (optional)
Instructions
- Sauté the Aromatics: In a spacious pot, warm the olive oil over medium heat. Add the diced onion and sauté until it becomes tender, approximately 4 minutes. Stir in the minced garlic and continue cooking for an additional 1 to 2 minutes until it becomes aromatic.
- Cook the Vegetables: Incorporate the broccoli florets and diced potatoes into the pot. Pour in the vegetable stock and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes and broccoli are tender.
- Blend the Soup : Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only partially, leaving some broccoli and potato pieces intact. If you’re using a countertop blender, blend the soup in batches for safety.
- Add the Cream and Cheese: Stir in the half-and-half and shredded cheese, stirring continuously until the cheese is melted and the soup is creamy. Season with salt, pepper, and red pepper flakes (if using), adjusting to taste.
- Garnish and Serve: Ladle the soup into bowls, garnish with fresh parsley or chives, and enjoy!
Conclusion
Indulge in a bowl of Creamy Broccoli and Potato Cheese Soup, a delightful blend of wholesome vegetables enveloped in a velvety cheese sauce. This soup offers an easy preparation method and a swift cooking time, making it an ideal choice for hectic evenings or relaxed weekends. Pair it with crusty bread or a fresh side salad for a satisfying meal!
Creamy Broccoli and Potato Cheese Soup
A creamy and comforting broccoli and potato cheesesoup, filled with fresh vegetables and topped with a delicious cheesy finish.
Ingredients
US Customary
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups broccoli florets fresh or frozen
- 2 medium potatoes peeled and diced
- 4 cups of vegetable stock or chicken stock
- 1 cup half-and-half or milk
- 2 cups shredded cheese cheddar or cheese blend
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes optional
- Chopped fresh parsley or chives for a decorative touch optional
Metric
- 15 ml olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 600 g broccoli florets fresh or frozen
- 2 medium potatoes peeled and diced (about 300 g)
- 1 liter of vegetable stock or chicken stock
- 240 ml half-and-half or milk
- 200 g shredded cheese cheddar or cheese blend
- Salt and pepper to taste
- 1 g red pepper flakes optional
- Chopped fresh parsley or chives for a finishing garnish optional
Instructions
- Sauté the Aromatics: In a spacious pot, warm the olive oil over medium heat. Add the diced onion and sauté until it becomes tender, approximately 4 minutes. Stir in the minced garlic and continue cooking for an additional 1 to 2 minutes until it becomes aromatic.
- Cook the Vegetables: Incorporate the broccoli florets and diced potatoes into the pot. Pour in the vegetable stock and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes and broccoli are tender.
- Blend the Soup : Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only partially, leaving some broccoli and potato pieces intact. If you’re using a countertop blender, blend the soup in batches for safety.
- Add the Cream and Cheese: Stir in the half-and-half and shredded cheese, stirring continuously until the cheese is melted and the soup is creamy. Season with salt, pepper, and red pepper flakes (if using), adjusting to taste.
- Garnish and Serve: Ladle the soup into bowls, garnish with fresh parsley or chives, and enjoy!