Name: Creamy Broccoli and Potato Cheese Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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 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); Fresh parsley or chives, chopped (optional garnish); 15 ml olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 600 g broccoli florets (fresh or frozen); 300 g potatoes, peeled and diced; 1 liter 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); Fresh parsley or chives, chopped (optional garnish)

Description

This creamy broccoli and potato cheese soup is the ultimate comfort food! It’s hearty, rich, and packed with the wholesome goodness of broccoli, potatoes, and cheddar cheese. Perfect for chilly evenings or as a meal to impress your loved ones, this recipe is both quick and easy to make.

Ingredients

Scale

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 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)
Fresh parsley or chives, chopped (optional garnish)

Metric:

15 ml olive oil
1 small onion, chopped
2 cloves garlic, minced
600 g broccoli florets (fresh or frozen)
300 g potatoes, peeled and diced
1 liter 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)
Fresh parsley or chives, chopped (optional garnish)

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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!

Notes

Cheese Options: Sharp cheddar is ideal, but feel free to experiment with other cheese blends for a unique flavor.
Dietary Adjustments: Use plant-based milk and cheese for a vegan version.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The soup can also be frozen for up to 3 months. Reheat gently over low heat.
Texture Control: If you prefer a chunkier soup, reserve some cooked vegetables before blending and stir them back in after blending.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American