As the days grow shorter and the air turns crisper, there’s nothing quite like a bowl of warm, comforting soup to make everything feel just right. The Creamy Broccoli and Potato Cheese Soup is a perfect embodiment of comfort food, bringing together the wholesomeness of vegetables with the indulgent creaminess of cheese. This soup is a harmonious blend of nutritious broccoli, hearty potatoes, and rich, melted cheese, creating a dish that is both satisfying and nutritious. Whether you’re looking for a cozy weeknight dinner, a hearty lunch, or a comforting meal to share with loved ones, this soup is sure to delight.
Choosing the Ingredients and Making the Soup:
- Vegetables: Select fresh broccoli and potatoes for the best flavor. Broccoli should be firm with a vibrant green color, and potatoes should be firm and free of sprouts.
- Cheeses: Using reduced-fat cheeses such as cheddar and American cheese slices keeps the soup lighter while still creamy. For a richer flavor, full-fat cheeses can be used.
- Broth: Opt for low-sodium chicken or vegetable broth to control the salt content in the soup. Homemade broth can also be used for a deeper flavor.
- Milk: Skim milk works well for a lighter soup, but whole milk or half-and-half can be used for a creamier texture.
Preparation Tips:
- Sautéing: Cook the vegetables over low heat to soften them without browning, as this could change the soup’s flavor.
- Thickening the Soup: Adding flour to the vegetables creates a roux, which helps thicken the soup. Ensure the flour is cooked for a couple of minutes to remove the raw taste.
- Simmering: Allow the potatoes to cook until tender but not falling apart, as they continue to cook once the broccoli is added.
- Blending: For a thicker soup, use an immersion blender to partially blend the soup. This step is optional and based on your texture preference.
Variations and Substitutions:
Dairy-Free Version: Use plant-based milk and cheese substitutes to make a dairy-free version of this soup.
Adding Protein: For a heartier soup, cooked chicken, ham, or bacon can be added.
Vegetable Variations: Cauliflower can be used instead of or along with broccoli for a different flavor profile.
Spices: Feel free to add spices such as nutmeg or smoked paprika for added depth of flavor.
This Creamy Broccoli and Potato Cheese Soup is not just a dish but a delightful experience. It’s a reminder of the simple pleasures in life – a warm bowl of soup, a cozy blanket, and the joy of sharing a meal with those we love. So, gather your ingredients and get ready to create a soup that’s sure to warm both the heart and the soul.
Nutritional Information:
Servings: 5 Serving Size: 1-2/3 cups
Calories: 236 Fat: 11 g Saturated Fat: 7 g Carbohydrates: 27 g Fiber: 5 g Protein: 18 g Sodium: 753 mg Cholesterol: 36 mg
Broccoli Cheese and Potato Soup
Ingredients:
- 1 finely diced small onion
- 1 chopped medium-sized carrot
- 1 stalk of celery, finely chopped
- 2 cloves of garlic, minced finely
- 1 tablespoon of unsalted butter
- 2 tablespoons of flour (can be all-purpose, whole wheat, or a gluten-free alternative)
- 2 and 1/2 cups of chicken broth with reduced sodium (vegetable broth is a suitable substitute for a vegetarian version)
- 1 cup of skim milk
- 2 small potatoes, peeled and cut into tiny cubes
- 1/4 teaspoon of kosher salt, adjust according to taste
- Freshly ground black pepper, to taste
- 4 cups of small-cut broccoli florets (about two heads of broccoli)
- 1 and 1/2 cups of shredded reduced-fat sharp cheddar cheese
- 2 slices of 2% milk American cheese
- 1 tablespoon of grated Parmesan cheese
Directions:
- Begin by finely chopping the onion, carrot, celery, and garlic. A food processor or chopper can be used for uniform and fine pieces.
- In a sizeable soup pot, melt a tablespoon of butter. Add the chopped vegetables to the pot and gently sauté them over low heat until they become tender. This process should take approximately 5 minutes.
- Sprinkle the flour over the vegetables, and season with kosher salt and freshly ground black pepper. Stir the mixture thoroughly until it is smooth and the flour is fully incorporated.
- Gradually pour in the low-sodium chicken or vegetable broth, followed by the skim milk. Add the diced potatoes to the mixture. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer, covering the pot. Allow the potatoes to cook until they are soft, which should take about 10 to 15 minutes.
- Once the potatoes are tender, add the chopped broccoli florets and Parmesan cheese to the pot. Stir the mixture well and continue to cook without covering until the broccoli is tender, usually taking around 5 minutes.
- Stir in the shredded cheddar cheese and slices of American cheese. Continue stirring until the cheeses are completely melted and integrated into the soup.
- For a slightly thicker consistency, use an immersion blender to blend a small portion of the soup for a brief moment. If an immersion blender is not available, manually remove about 1 to 2 cups of the soup (primarily potatoes and broccoli), puree it in a chopper, and then reincorporate it into the soup.
- Once the soup is ready, serve it warm. This creamy, flavorful soup makes for a comforting and satisfying meal, ideal for any occasion.