This quick-to-make, creamy, and cheesy broccoli cheddar soup is effortlessly prepared on the stovetop, perfect for a delightful weeknight dinner enjoyed by all.
Growing up, my affection for Broccoli Cheddar Soup rivaled my fondness for classics like French Onion Soup and Chicken Noodle. Even those broccoli florets were welcomed, as the enchantment of cheese combined with broccoli was pure culinary sorcery. As an adult, I endeavored to recreate a healthier version of my cherished childhood favorite. One that upheld its delightful taste despite altering a few ingredients. I’m delighted to share that this simple broccoli cheddar soup recipe accomplishes just that. It’s been lightened up with clever substitutions—swapping heavy cream for whole milk (trust me, you won’t notice the difference), incorporating potatoes for added creaminess, reducing butter and cheese quantities—yet losing none of its rich flavor. Rest assured, this broccoli cheddar soup remains wonderfully creamy and delightfully cheesy.
What’s Included in This Simple Broccoli Cheddar Soup?
Spoiler alert: there’s no cream featured in this recipe, just a blend of milk and chicken stock. The velvety essence of the broth owes itself to potatoes simmered in the stock and then smoothly blended with an immersion blender before the introduction of broccoli. Fear not, this uncomplicated potato soup recipe retains its robust flavor and retains a luscious, creamy texture.
– Butter
– Yellow onion
– White potatoes
– Chicken broth (opt for vegetable broth for a vegetarian option)
– Kosher salt and pepper
– Broccoli florets
– Whole milk—providing ample fat content, rendering the soup incredibly creamy and flavorful. If necessary, you might get it by using 2% milk, but I advise against anything lower in fat.
– Shredded cheddar cheese (I lean toward medium cheddar; opt for sharp cheddar for a more pronounced cheese taste)
– Flour
Here’s the simple method for preparing Broccoli Cheddar Soup:
1. Begin by sautéing the onion in a small amount of butter—a delightful start to any recipe that promises rich flavors.
2. Sauté the potatoes until they reach a fork-tender consistency. Next, blend the mixture using an immersion blender until it achieves a smooth texture.
3. Introduce the broccoli and milk into the soup, allowing the broccoli to cook until it reaches an al dente state.
4. Coat the cheese with flour to prevent clumping. This light dusting ensures the shreds remain separate when added to the soup.
5. Gradually incorporate the cheese into the soup, adding it one cup at a time. Stir continuously until each addition melts into the mixture.
Pro Tip: For optimal enjoyment, savor this broccoli potato soup immediately. I prefer to enhance my bowl with a twist of freshly ground black pepper and an extra sprinkle of cheese as a garnish.
Should I Opt for Fresh or Frozen Broccoli?
I personally prefer using fresh broccoli in my cheesy broccoli potato soup. However, if you maintain a well-stocked freezer with prepared frozen broccoli alongside potatoes and cheese, this recipe is a fantastic choice when you’re in need of a quick dinner solution.
How to Prevent Cheese Clumping in Broccoli Cheddar Soup:
To ensure your soup remains smooth instead of turning into an unpleasantly chunky mess when adding cheese, here’s a helpful tip:
1. Gently coat your freshly shredded cheese with a bit of flour.
2. Add the cheese to the soup in small increments.
3. Stir thoroughly until each batch of cheese is completely melted before introducing the next batch.
Dumping all the cheese in at once risks turning your soup from creamy to clumpy. And let’s face it, no matter the age, who would want to eat chunky soup when it should be creamy and delightful?
Is it Possible to Freeze Broccoli Potato Cheese Soup?
I would advise against freezing this soup. Soups that contain a dairy-rich base, in general, do not freeze well. The combination of cheese and milk often separates upon freezing, resulting in an unappealing texture when reheated.
