Broccoli Cheddar Potato Soup
Broccoli Cheddar Potato Soup
Yield: 8 cups, 6 servings
Equipment: 5-quart Dutch oven, immersion blender, thermometer
Time and setting: simmer 25–30 minutes
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 garlic cloves, minced
- 1 pound Yukon Gold potatoes, diced
- 4 cups low-sodium broth
- 6 cups broccoli florets and peeled chopped stems
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- 1 1/2 cups shredded sharp cheddar
Method
- Melt butter over medium. Cook onion 5 minutes; add garlic 30 seconds.
- Add potatoes, broth, salt, and pepper. Simmer covered 12 minutes.
- Add broccoli and simmer 8–10 minutes until vegetables are tender. Blend about half the soup.
- Stir in milk and heat to steaming. Remove from heat and add cheddar gradually. Serve at 165°F.
Preparation notes
Read the method, prepare equipment, and arrange ingredients in order. Divide evenly and preserve all rest or chilling time.
Substitutions
Cauliflower may replace half the broccoli. Monterey Jack may replace cheddar.
Storage and safety
Cool in shallow containers within 2 hours. Refrigerate up to 4 days; reheat to 165°F. Freeze before adding dairy if making ahead.
Preparing broccoli and potatoes
Peel fibrous broccoli stems, dice them with the potatoes, and reserve delicate florets for the later addition. Cut potato pieces to about 1/2 inch so they soften within 12 minutes. The potatoes provide natural body when blended, eliminating the need for extra flour. Vegetables are ready when a knife enters without resistance.
Partial blending and thickness
Remove the pot from heat briefly before using an immersion blender and keep the blade below the surface to prevent splashing. Blend only about half, leaving visible broccoli pieces. If the soup is thicker than desired, add warm broth 1/4 cup at a time. If too thin, simmer gently before adding dairy; hard boiling after cheese can cause separation.
Adding milk and cheese
Bring milk only to steaming. Remove the pot from direct heat and add finely shredded cheddar in small handfuls, stirring until each melts. Pre-shredded cheese may contain starch that produces a grainier finish. For freezing, stop after blending the vegetable base, cool and freeze it, then thaw, reheat, and add fresh milk and cheese. This avoids the broken texture common in frozen dairy soups.
Service notes
For a smoother bowl, blend three-quarters of the soup; for a chunkier result, blend only one-third. Count blending time in short bursts and inspect between them. If cheese clumps, the soup was likely too hot; remove from heat and whisk rather than boiling. Garnish with reserved tiny steamed florets or a measured spoonful of cheddar so the serving still reflects the base.
Dice stems and potatoes before heating the pot so the onion cannot brown while later ingredients are prepared. Serve in warmed bowls, which keeps the thick soup fluid longer.
