This creamy broccoli cheese soup is made with chunks of potato, lots of fresh broccoli, and has so much flavor! This soup recipe is quick and easy and has everything you love in a delicious soup.
This soup has really simple ingredients but with most recipes that are simple, there are a few tips that will help make this the best soup recipe your family will love.
I like to start out with sauteeing onion in a saucepan with butter. Be sure to cut the onions into similar sized pieces to ensure they cook evenly. I like to get the onions lightly caramelized. The onions will give your broccoli cheese soup a sweet and rich flavor. When the onions are finished becoming golden, add the minced garlic. You don’t want your garlic overcooked.
I like to add carrots to any cheesy Potato soup or any cheesy broccoli soup. If they are shredded, they will show up as small orange bits in your soup and your kids might even think they’re cheese shreds. I try to sneak more vegetables in whenever I can. It also adds another layer of flavor that is so yummy in this soup recipe.
When you add the garlic and carrots, add the diced potatoes too. The potatoes can be partially peeled or all the way peeled. I prefer to have them only partially peeled but I kids eat this soup better when it’s not as rustic.
This soup is the perfect union of Broccoli cheddar soup which can be very thick and rich and a great potato soup recipe which can be a little bland at times. It has several complex flavors and colors.
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This creamy broccoli cheese soup is made with chunks of potato, lots of fresh broccoli, and has so much flavor! This soup recipe is quick and easy and has everything you love in a delicious soup.
- 2 Tablespoons butter
- 1 large Onion, diced into 1/4" pieces
- 1 Tablespoon Garlic, minced
- 2 Large Carrots-shredded
- 1 1/2 pounds Potatoes, cut into 1/3" pieces
- 6 Cups Chicken Broth
- 4 Cups Broccoli, fresh, cut into 1/2"pieces
- 1 Cup cream
- 3 Cups Cheddar Cheese, shredded
- salt and pepper to taste--don't be shy
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in a large pot, add 2 Tablespoons of butter. Add the diced onions. Heat, stirring occasionally until the onions are lightly brown, caramelized. Add the minced garlic, shredded carrots, and diced potatoes.
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Add the chicken broth and bring to a low boil. Boil the potatoes until they are done. You will know they are done when you can't pick them up by sticking them with a fork. They should be soft. (about 20-25 minutes)
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Add the broccoli and bring back up to a simmer for 2 minutes. Add the cream and the shredded cheddar cheese and stir until the cheese is melted. Salt and Pepper to taste. (approx 1 1/2 tsp salt and 1/4 tsp pepper) Enjoy!!
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October 8, 2018 at 10:47 am[…] Creamy Potato and Broccoli Cheese Soup […]