Broccoli Soup With Potato And Cheddar Cheese
A comforting broccoli soup with potato and cheddar cheese, offering creamy texture and savory flavors, perfect for a cozy meal or family dinner.
Ingredients
Instructions
- Heat olive oil in a large heavy-bottomed pot.
- Add chopped broccoli, chopped potato, chopped leek or onion, and chopped shallots.
- Saute, stirring frequently over medium heat for 5 minutes.
- Add 1 cup chicken stock, dried thyme, dried oregano, and curry powder.
- Cover and simmer until vegetables are very tender, about 30 minutes, stirring occasionally.
- Let the soup cool slightly, then pour into a blender or food processor with Dijon mustard.
- Process until a smooth puree, being careful not to overpuree to avoid a gummy texture.
- Pour the puree back into the pot.
- Add remaining stock, milk, and shredded cheddar cheese.
- Heat slowly, stirring to blend well, until the cheese is melted and the soup is heated through.
Tips & Substitutions
For a creamier texture, add a splash of cream or use a potato for more thickness. You can substitute the chicken stock with vegetable stock for a vegetarian version. Fresh herbs like parsley or chives can enhance the flavor. If you want a bit of heat, a dash of cayenne pepper works well. Always taste and adjust seasoning before serving.
Serving Suggestions
Serve this soup warm with crusty bread or a side salad for a complete meal. It pairs beautifully with Chicken A La Forestiere for a heartier dinner. For extra flavor, garnish with a sprinkle of fresh herbs or a drizzle of olive oil before serving. Enjoy as a comforting lunch or dinner option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. If the soup thickens too much in the fridge, add a little milk or stock while reheating to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Soup With Potato And Cheddar Cheese contains roughly 962 calories, with 24g protein, 112g carbohydrates, and 54g fat. It is an excellent source of vitamin C (256% of the Daily Value), iron (157% of the Daily Value), and dietary fiber (134% of the Daily Value). It also contributes 38g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used in this recipe. Just make sure to thaw it and drain any excess water before adding it to the pot. The cooking time may be slightly reduced as frozen broccoli tends to cook faster than fresh.
Can I make this soup dairy-free?
Absolutely! To make this soup dairy-free, substitute the milk with a plant-based alternative like almond milk or coconut milk. For the cheese, use a dairy-free cheese substitute or nutritional yeast for a cheesy flavor without the dairy.
How can I make this soup spicier?
To add some heat, include a pinch of red pepper flakes or a dash of hot sauce when simmering the vegetables. You can also blend in a chopped jalapeño or serrano pepper for a fresh kick. Adjust to your taste preference for the perfect spice level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).