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- 2 cups fresh broccoli florets - 3 medium-sized russet potatoes, peeled and diced into 1-inch cubes - 1 cup sharp cheddar cheese, freshly grated - 1 medium yellow onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable broth (preferably low-sodium) - 1 cup milk (or your favorite non-dairy alternative, such as almond or oat milk) - 1 tablespoon extra-virgin olive oil - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme) - Salt and freshly ground pepper, to taste - Optional: Croutons and additional cheese for garnish You can switch out some ingredients if you need to. For the cheese, try gouda or mozzarella. Instead of russet potatoes, use Yukon gold or red potatoes for a different flavor. If you’re out of broccoli, cauliflower can work too. You can also use low-fat milk or any plant-based milk for a lighter soup. Fresh ingredients make the best soup. Look for bright green broccoli without any yellow spots. Choose potatoes that are firm and smooth, with no blemishes. Use sharp cheddar for more flavor; it melts well too. If you can, buy organic vegetables for the best taste and quality. Always check the expiration date on your broth and milk to ensure freshness. Start by gathering all your ingredients. Wash the broccoli and cut it into small florets. Peel the potatoes and dice them into 1-inch cubes. Chop the onion finely, and mince the garlic. Having everything ready makes cooking smooth and easy. Heat the olive oil in a large pot over medium heat. Once it’s hot, add the chopped onion and minced garlic. Stir them for about five minutes until the onion is soft and clear. This step builds a strong base for your soup. Next, add the diced potatoes to the pot. Stir for two to three minutes to coat them with the onion and garlic mix. This helps the flavors blend well. Now, pour in the vegetable broth. Turn the heat up to bring it to a gentle boil. Once it boils, lower the heat and let it simmer for 15 to 20 minutes. Check if the potatoes are soft enough to pierce with a fork. After that, stir in the broccoli florets and thyme. Cook for another five to seven minutes. The broccoli should be bright green and tender but still a bit crisp. Remove the pot from heat. Use an immersion blender to blend the soup until it’s as smooth as you like. If you prefer some chunks, blend half of it and mix it back with the unblended part. Put the pot back on low heat. Pour in the milk and stir to mix. Gradually add the grated cheddar cheese while stirring. Keep mixing until the cheese melts and the soup becomes creamy. Finally, season with salt and ground pepper to taste. For a fun twist, add a pinch of nutmeg or smoked paprika. Stir everything well and let the soup simmer for another three to five minutes. This step lets all the flavors come together beautifully. To boost the taste of your soup, use fresh herbs. Fresh thyme adds a bright touch. You can also try adding a pinch of nutmeg or smoked paprika. These spices give a warm, rich flavor. For a twist, mix in a spoonful of Dijon mustard. It adds a nice tang. If you love garlic, sauté more cloves for a stronger taste. Always taste your soup before serving. Adjust salt and pepper as needed. For a creamier soup, add more cheese. Try using a mix of sharp and mild cheddar. If you want it extra rich, add a splash of heavy cream or more milk. For a lighter option, use less milk or choose a non-dairy milk. Almond or oat milk works well. Blend the soup longer if you want it very smooth. You can make this soup a day ahead. It tastes even better after sitting overnight. Store it in an airtight container in the fridge. When ready to eat, reheat gently on the stove. Stir often to prevent sticking. If it thickens too much, add a splash of broth or milk. Enjoy your creamy soup warm with fresh bread! {{image_4}} You can make this soup vegan and dairy-free easily. Use plant-based milk, like almond or oat milk, instead of regular milk. Swap the cheddar cheese with a dairy-free cheese. Nutritional yeast is a great option too. It adds a cheesy taste without dairy. These changes keep the soup tasty and creamy. Feel free to add more veggies to this soup. Carrots, cauliflower, or peas work well. Chop them small and add them with the potatoes. This boosts the nutrition and flavor. You can also mix in cooked quinoa or rice for added texture. Try adding some spinach for a pop of color and nutrients. While sharp cheddar is classic, you can experiment with other cheeses. Gruyère or Monterey Jack add great flavor. For a tangy twist, try using feta cheese. Just remember to adjust the amount since different cheeses melt differently. Blend in your choice of cheese slowly to find that perfect creamy texture. You can store leftover soup in the fridge. Use an airtight container. The soup stays good for up to three days. Before you store it, let it cool down. This helps keep the soup fresh and tasty. To freeze the soup, use a freezer-safe container. Leave some space at the top. This space allows the soup to expand as it freezes. The soup can last for up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat your soup on the stove for the best taste. Pour it into a pot over medium heat. Stir it often to avoid sticking. You can also use a microwave. Heat in short bursts, stirring in between. If the soup is too thick, add a splash of milk or broth. This helps bring back its creamy texture. You can serve this soup with many tasty sides. Here are some great ideas: - Crusty bread, perfect for dipping - Simple green salad for freshness - Grilled cheese sandwiches for extra comfort - Crispy croutons for a nice crunch - A sprinkle of extra cheddar on top Each option adds fun and flavor. Choose what you love most! Yes, you can use frozen broccoli. It works well and saves time. Just add it to the soup while cooking. Frozen broccoli cooks faster than fresh. Keep an eye on the cooking time. You want it bright green and tender. If your soup is too thin, here are a few ways to fix it: - Add more potatoes and let them cook down - Mix in some cornstarch or flour with water, then stir it in - Blend more of the soup to create a thicker base Each method will help you reach your desired thickness. Adjust to your taste! In this post, I covered the key ingredients for making Broccoli Cheddar Potato Soup. I shared tips on ingredient substitutes and how to choose quality items. I also provided simple step-by-step instructions for preparation and cooking. Enhancing flavor and adjusting creaminess can take your soup to the next level. Consider variations for vegan and dairy-free options as well. Finally, I included storage and reheating tips to keep your soup fresh. With these insights, you can create a delicious soup that everyone will love!

Broccoli Cheddar Potato Soup

Indulge in a bowl of Creamy Broccoli Cheddar Potato Bliss that will warm your heart! This easy recipe combines fresh broccoli, hearty potatoes, and sharp cheddar cheese for a comforting soup. With simple ingredients and easy steps, you can create a flavorful dish perfect for any occasion. Click through to explore the full recipe and make this delicious soup today for a cozy meal you'll love!
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Ingredients
  

2 cups fresh broccoli florets

3 medium-sized russet potatoes, peeled and diced into 1-inch cubes

1 cup sharp cheddar cheese, freshly grated

1 medium yellow onion, finely chopped

2 cloves garlic, minced

4 cups vegetable broth (preferably low-sodium)

1 cup milk (or your favorite non-dairy alternative, such as almond or oat milk)

1 tablespoon extra-virgin olive oil

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

Salt and freshly ground pepper, to taste

Optional: Croutons and additional cheese for garnish

Instructions
 

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for about 5 minutes, stirring frequently, until the onion is soft and translucent.

    Add the diced potatoes to the pot, stirring for 2-3 minutes to ensure they are well-coated with the aromatic mixture and beginning to soften.

      Pour in the vegetable broth, raising the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and allow the soup to simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.

        Stir in the fresh broccoli florets and dried thyme. Continue to cook for an additional 5-7 minutes, or until the broccoli is bright green and tender but still slightly crisp.

          Remove the pot from heat and, using an immersion blender, carefully blend the soup until it reaches your desired level of smoothness. If you prefer a chunkier texture, blend only half of the soup, then combine it back with the unblended portion.

            Return the pot to low heat and pour in the milk, stirring to combine. Gradually add the grated cheddar cheese, mixing continuously until the cheese is melted and the soup is creamy.

              Season with salt and freshly ground pepper to taste. For an extra layer of flavor, consider adding a pinch of nutmeg or a dash of smoked paprika. Stir well to combine.

                Let the soup simmer for an additional 3-5 minutes to ensure all flavors meld beautifully.

                  Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4

                    - Presentation Tips: Serve the warm soup in rustic bowls, garnished with a sprinkle of extra grated cheddar cheese, a handful of crunchy croutons, and a few fresh thyme leaves for a touch of elegance. Pair your delightful soup with slices of crusty bread for a comforting meal. Enjoy!