Oh, the magic of a bowl of soup on a chilly day—it’s like a warm hug that lingers on your taste buds. This Loaded Broccoli Cheese Potato Soup, with its creamy decadence and bursts of savory flavors, is a masterpiece of comfort. Imagine the bubbling pot, the aroma of cheese melting into tender potatoes, and the vibrant green of broccoli peeking through—it’s both nostalgic and fresh, like a favorite sweater you’ve rediscovered at the back of your closet.
Steps
- In a large pot, melt some butter and sauté the carrots, celery, and onion for a few minutes. Add garlic and continue to sauté briefly until fragrant.
- Pour in chicken broth, add potatoes and thyme, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 15 minutes.
- Add broccoli to the pot and cook for another 5 minutes or until all the vegetables are tender.
- In a separate saucepan, melt more butter and stir in flour, whisking constantly for about a minute. Gradually add milk, whisking until the mixture is smooth and begins to thicken.
- Stir in heavy cream to the milk mixture, then remove from heat. Combine this creamy mixture with the soup in the pot, stirring until fully incorporated.
- Off the heat, add cheddar and parmesan cheese to the soup. Mix until the cheeses are completely melted and smooth. Serve the soup warm.
Ingredients
- 5 1/2 tablespoons butter, divided
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 1/2 pounds potatoes, peeled and diced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 4 cups broccoli florets, chopped
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups cheddar cheese, shredded
- 1/2 cup parmesan cheese, grated
Nutritional Values
Calories: 3306 | Calories from Fat: 1890 | Fat: 210g | Saturated Fat: 126g | Cholesterol: 642mg | Sodium: 3408mg | Potassium: 6048mg | Carbohydrates: 228g | Fiber: 24g | Sugar: 60g | Protein: 132g | Vitamin A: 37620IU | Vitamin C: 301.8mg | Calcium: 3342mg | Iron: 13.2mg
FAQ
- Can I substitute vegetable broth for chicken broth in this soup?
- Absolutely, you can use vegetable broth instead of chicken broth, especially if you prefer a vegetarian option. Opt for low-sodium broth to better control the saltiness of the dish.
- Is it possible to replace heavy cream with milk?
- You can use milk instead of heavy cream, but keep in mind the soup will be less rich and creamy as a result.
- How should I store this soup if made in advance?
- This soup is best stored in the refrigerator for up to two days, as it doesn’t freeze well due to the dairy content.
- What cheese can I use if I don’t have cheddar?
- If cheddar is unavailable, try using another good melting cheese such as Gruyere. Alternatively, a small amount of blue cheese can also complement the flavors nicely.
- Can I use cauliflower instead of broccoli in this recipe?
- Yes, cauliflower can be used as a substitute for broccoli in this potato soup, offering a different but equally delicious twist.
Tips
- Avoid freezing this soup due to its dairy content; instead, store it in the fridge for up to 2 days if making it ahead of time.
- If you don’t have cheddar cheese on hand, opt for another flavorful, melting cheese like Gruyere or even a touch of blue cheese for added depth.
- For a vegetarian twist, substitute cauliflower for the broccoli and use vegetable broth in place of chicken broth, ensuring it’s low-sodium to better control the saltiness.
Equipment
- Large Pot or Dutch Oven – Essential for cooking the soup.
- Medium Saucepan – Needed for preparing the cream mixture.
- Whisk – Useful for mixing flour and milk without lumps.
- Ladle – For serving the soup.
