Creamy Broccoli and Cheesy Potato Soup Delight That Warms Your Soul
Learn how to make delicious Creamy Broccoli and Cheesy Potato Soup Delight. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 4 cups fresh broccoli florets (about 1 large head)
- 3 medium Yukon Gold potatoes, peeled and diced (about 3 cups)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
- 2 cups whole milk (or use half-and-half for extra creaminess)
- 1 cup sharp cheddar cheese, shredded (feel free to swap with Gruyère or Monterey Jack)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- Optional: pinch of nutmeg for warmth
- Fresh chives or parsley for garnish
Instructions
- Start by melting the butter in a large pot over medium heat. When it’s melted and shimmering, add the chopped onion. Cook it slowly, stirring occasionally, until it’s translucent and sweet—about 5 minutes. This slow start builds the base flavor, just like Mama Lu taught me to never rush the aromatics.
- Add the minced garlic and cook for another 1-2 minutes, just until fragrant. Be careful not to let it brown; garlic burns quickly and turns bitter.
- Sprinkle the flour over the onions and garlic, stirring to coat everything evenly. Cook this roux for about 2 minutes, stirring constantly. This will help thicken your soup later, giving it that velvety texture you crave.
- Slowly pour in the chicken or vegetable broth while whisking to avoid lumps. Then add the diced potatoes. Bring the mixture to a gentle boil, reduce the heat, and simmer uncovered for about 12-15 minutes until potatoes are tender when poked with a fork.
- Next, toss in the broccoli florets. Simmer for an additional 5-7 minutes until the broccoli is tender but still bright green. This timing keeps the veggies from becoming mushy—a little crispness is a good thing.
- Turn off the heat and use an immersion blender to puree part of the soup, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer about half the soup to a blender, puree, and then stir it back in.
- Return the pot to low heat and stir in the milk or half-and-half. Warm the soup gently but don’t let it boil—too much heat can cause the dairy to separate.
- Slowly add the shredded cheese, stirring constantly until melted and fully incorporated. Season with salt, pepper, and a pinch of nutmeg if using. Taste and adjust the seasoning, remembering Mama Lu’s advice: “Salt is the soul of a dish.”