This creamy and cheesy potato soup with broccoli comes together quickly for an straightforward and quick weeknight meal that every person will really like.
Cheesy Potato Soup with Broccoli
I was a bit of an anomaly as a kid.
I didn’t care for peanut butter, opting for liverwurst instead. I loved oatmeal for breakfast and salad was 1 of my favorite snacks. And what was my pre-dinner ritual? Two tall glasses of milk before the meals ever even hit the table.
Who was this child?
I also liked broccoli. I indicate I actually, really, liked broccoli. When other children wouldn’t touch their “green trees” except if they have been camouflaged underneath a blanket of cheddar cheese (not that there’s a single darn thing wrong with that!) I loved them simply steamed with a tiny butter, salt and pepper and drizzled with vinegar. That side place me in heaven every time.
But even even though I appreciated my broc in that cleaner way, the soup that constantly rang my bell was a creamy cheddar cheese broccoli fusion. I don’t know that my mom ever manufactured it at residence, but when we went out, it was my kryptonite.
Like most recipes you really like as a kid, the cravings for them just don’t go away. And as items go as an grownup, the extra lbs don’t usually go away as simply both. But this broccoli potato cheese soup recipe doesn’t sacrifice taste in it’s ingredient modifications, but rather is a healthyish edition of my childhood fave.
What’s in This Potato Cheese Soup?
Spoiler: there’s no cream in this recipe, just milk and chicken stock. The creamy factor to the broth is thanks to potatoes cooked in the broth that have then witnessed the bottom side of my immersion blender before the broccoli goes in. Don’t fret, this straightforward potato soup recipe is nevertheless full of flavor and is creamy in texture.
Here’s what you’ll require to make this broccoli potato soup:
- Yellow onion
- White potatoes
- Chicken broth
- Kosher salt and pepper
- Broccoli florets
- Total milk
- Shredded cheddar cheese
How to Make Potato Soup
This cheesy potato soup with broccoli comes together in under thirty minutes and takes small effort to make. You’ll first require to saut the onion in a minor butter just before incorporating in the cubed potatoes, broth, and kosher salt. Cook the potatoes until finally fork tender, then whiz the mixture with an immersion blender.
Add the broccoli and milk to the soup and cook until the broccoli is al dente. Include the cheese to the soup 1 cup at a time, stirring right up until melted amongst additions.
This broccoli potato soup is best loved instantly. I like to garnish my bowl with a twist of freshly ground black pepper and an added sprinkle of cheese.
Should I Use Fresh or Frozen Broccoli?
I use fresh broccoli in my soup cheesy broccoli potato soup, but if you maintain a ready freezer stocked with frozen broccoli and you have potatoes and cheese on hand, this is a great recipe to pull out of your magic hat when you’re not positive what to cook for dinner tonight.
Can I Freeze Broccoli Potato Cheese Soup?
No, I don’t recommend freezing this soup. In basic, soups produced with a dairy-wealthy base don’t freeze extremely well. The cheese and milk mixture tends to split when frozen, and as soon as reheated the texture isn’t quite appetizing.
Ideas for Making the Very best Potato Soup
The most critical issue to note: there’s a trick to including the cheese so the soup doesn’t break and flip into a chunky mess. Toss your freshly shredded cheese in a bit of flour first, then add it to the soup in modest batches, stirring each and every batch until finally fully melted ahead of including an additional.
If you dump all of the cheese in at once, that’s what you’ll have…dumpy soup alternatively of creamy soup. And what child of any age is gonna want to consume that?
Also note that you must use complete milk for this cheesy potato soup recipe. Whole milk has a great amount of excess fat, which will make this soup super creamy and flavorful. In a pinch, you could most likely get away with two% milk, but I don’t advise making use of a milk with less fat than that.
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If you make this recipe, please allow me know! Leave a comment below or get a photograph and tag me on Instagram or Twitter with #foodiecrusheats.