Description of this recipe
This Creamy Broccoli Potato Soup is a hearty and comforting dish perfect for chilly days or a light yet satisfying meal. It combines the goodness of broccoli and potatoes in a rich, cheesy broth, creating a flavorful and nutritious soup that everyone will love. This recipe is designed to be straightforward and easy, ideal for both novice cooks and seasoned chefs looking for a reliable, delicious soup option. The blend of textures, from the tender potatoes and broccoli to the creamy, smooth broth, makes each spoonful a delightful experience.
Why you will love this recipe
You will absolutely adore this Creamy Broccoli Potato Soup because it’s incredibly versatile, comforting, and packed with flavor. The addition of chicken elevates it from a simple vegetable soup to a more substantial meal, making it a hit with both kids and adults. The cheesy richness, combined with the earthy tones of broccoli and potato, creates a symphony of tastes that will warm you from the inside out. Moreover, this recipe is easily customizable – you can adjust the amount of cheese, add more vegetables, or even swap the chicken for other proteins or keep it vegetarian. The soup is not only delicious but also nutritious, providing a good source of vitamins and minerals. Lastly, it’s a fantastic way to use up leftover vegetables and enjoy a homemade, heartwarming meal that requires minimal effort.
Ingredients:
- 2 Tbsp oil
- 1 pound chicken breast or thighs, cut into 3/4-inch cubes
- 4 Tbsp unsalted butter
- 1 small onion, finely chopped (about 1 cup)
- 2 carrots, chopped (about 2 cups)
- 2 garlic cloves, minced
- 4 cups chicken broth (32 ounces)
- 2 small potatoes, peeled and diced to 1/2-inch to 3/4-inch thick (about 2 cups)
- 1 tsp salt, divided
- ¼ tsp ground black pepper, divided
- 1 head broccoli, cut into small florets (3 cups)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded parmesan cheese
Preparation:
Step 1: In a large Dutch oven or a large, heavy-bottomed pot, heat the oil over medium heat. Add the cubed chicken and sauté until it is cooked through, approximately 5 minutes. Ensure the chicken is evenly browned for a better flavor profile. Remove the chicken from the pot and set aside.
Step 2: Add the butter to the same pot. Once melted, add the finely chopped onion and carrots. Sauté for 3-4 minutes, stirring occasionally, until the onions become translucent and the carrots soften slightly. This step is crucial for building a flavorful base for the soup.
Step 3: Add the minced garlic to the pot and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir continuously to ensure it cooks evenly.
Step 4: Pour in the chicken broth, and add the diced potatoes, half of the salt (1/2 tsp), and half of the black pepper (1/8 tsp). Bring the mixture to a soft boil over medium-high heat, then reduce the heat to medium and cook for 10 minutes, or until the potatoes are tender. Test the potatoes with a fork to ensure they are adequately cooked.
Step 5: Add the broccoli florets and the cooked chicken back into the pot. Cook for an additional 5 minutes, or until the broccoli is tender-crisp. Overcooking the broccoli can make it mushy, so keep a close watch.
Step 6: In a separate bowl, whisk together the all-purpose flour, whole milk, and heavy cream until smooth. This mixture will help thicken the soup. Ensure there are no lumps for a smooth, creamy texture.
Step 7: Slowly pour the milk mixture into the Dutch oven, stirring continuously to prevent lumps from forming. Bring the soup to a simmer, stirring frequently.
Step 8: Reduce the heat to low and gradually add the shredded sharp cheddar cheese and shredded parmesan cheese, stirring until the cheese is completely dissolved and the soup is smooth and creamy. The cheese adds a rich, comforting flavor to the soup.
Step 9: Once the cheese is fully melted and the soup is heated through, season with the remaining salt (1/2 tsp) and black pepper (1/8 tsp) to taste. Adjust the seasoning according to your preference.
Step 10: Serve hot and enjoy! Garnish with extra shredded cheese, a dollop of sour cream, or fresh herbs for an enhanced presentation and flavor.
COOKING Rating: Easy
Serving Suggestions:
Serve this Creamy Broccoli Potato Soup hot with a side of crusty bread or grilled cheese sandwiches for a complete and satisfying meal. It also pairs well with a fresh garden salad for a lighter option. For a gourmet touch, consider garnishing each bowl with a sprinkle of fresh parsley, chives, or a swirl of cream.
Tips:
- Cheese Variation: Feel free to experiment with different types of cheese. Gruyere, Monterey Jack, or even a smoky Gouda can add unique flavors to the soup.
- Vegetarian Option: Omit the chicken for a delicious vegetarian version. Consider adding vegetable broth instead of chicken broth to keep it entirely vegetarian.
- Spice It Up: Add a pinch of red pepper flakes for a subtle kick.
- Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally.
- Freezing: This soup can be frozen, but the texture may change slightly due to the dairy content. Allow the soup to cool completely before transferring it to freezer-safe containers.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Nutritional Information: (Approximate values per serving)
Calories: 450 kcal
Protein: 25g
Sodium: 800mg
Conclusion
This Creamy Broccoli Potato Soup is a delightful and comforting dish that’s perfect for any occasion. Its rich, cheesy flavor, combined with the wholesome goodness of broccoli and potatoes, makes it a family favorite. Easy to prepare and customizable to your liking, this soup is a must-try recipe that will warm your heart and soul. Whether you’re looking for a quick weeknight dinner or a cozy weekend meal, this soup is sure to please. Enjoy the process of creating this delicious soup and savor every spoonful!
Questions and Answers about this recipe
Q1: Can I make this soup without chicken?
A: Absolutely! For a vegetarian version, simply omit the chicken. To maintain the flavor, use vegetable broth instead of chicken broth. You might also consider adding some white beans or chickpeas for added protein.
Q2: What other vegetables can I add to this soup?
A: This soup is very versatile, and you can add a variety of vegetables to it. Cauliflower, spinach, and peas are great additions that complement the broccoli and potatoes. Just be mindful of the cooking times to ensure all vegetables are cooked to perfection.
Q3: Can I use frozen broccoli instead of fresh?
A: Yes, you can use frozen broccoli if fresh broccoli is not available. There’s no need to thaw the broccoli before adding it to the soup. Just add it directly from the freezer and adjust the cooking time slightly to ensure it’s tender.
Q4: How do I prevent the cheese from clumping in the soup?
A: To prevent the cheese from clumping, make sure the heat is on low when you add the cheese. Stir the soup continuously as you add the cheese, and add it gradually. Also, using freshly shredded cheese instead of pre-shredded cheese can help, as pre-shredded cheese often contains cellulose that can affect melting.
Q5: Can I make this soup ahead of time?
A: Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Allow the soup to cool completely before storing it in an airtight container. When reheating, do so gently on the stovetop, stirring occasionally to ensure it heats evenly and the cheese doesn’t separate. You may need to add a little extra milk or broth if the soup has thickened too much during storage.
