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#### 1. **Prepare the Vegetables:**
– Begin by washing, peeling, and dicing the **potatoes** into small cubes. Set them aside. If using fresh broccoli, wash and cut it into small florets. You can also use frozen broccoli if that’s what you have on hand.
– Dice the **onion** and mince the **garlic**.
#### 2. **Sauté the Aromatics:**
– In a large soup pot, melt the **butter** over medium heat. Add the **onion** and sauté for 3-4 minutes, or until the onion becomes translucent. Add the **garlic** and sauté for another minute until fragrant.
#### 3. **Cook the Potatoes:**
– Add the diced **potatoes** to the pot and stir to combine with the onions and garlic. Pour in the **chicken broth** (or vegetable broth for a vegetarian version) and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 10-12 minutes, or until the potatoes are tender when pierced with a fork.
#### 4. **Add the Broccoli:**
– Add the **broccoli florets** to the soup and continue to simmer for another 5-7 minutes, or until the broccoli is tender. If you prefer a smoother soup, you can mash some of the potatoes or use an immersion blender to purée part of the soup.
#### 5. **Make the Roux:**
– In a small saucepan, melt the remaining **butter** over medium heat. Once melted, whisk in the **flour** and cook for 1-2 minutes to form a roux. Gradually whisk in the **milk**, ensuring the mixture remains smooth. Continue to cook, stirring constantly, until the mixture thickens and becomes creamy. Once thickened, pour the milk mixture into the soup.
#### 6. **Add the Cheese:**
– Stir in the **shredded cheddar cheese** and **Parmesan cheese** until melted and smooth. Taste the soup and add **salt**, **pepper**, and optional **crushed red pepper flakes** for a touch of heat. Adjust seasoning as needed.
#### 7. **Simmer and Serve:**
– Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together. If the soup is too thick, add a little more broth or milk to reach your desired consistency.
#### 8. **Garnish and Enjoy:**
– Ladle the soup into bowls and garnish with a sprinkle of **fresh parsley** or extra shredded cheese if desired. Serve hot and enjoy the creamy, cheesy goodness!
### **Serving Suggestions for Broccoli Cheese and Potato Soup**
– **With Crusty Bread:** Serve your soup with a slice of warm, crusty bread or a baguette for dipping. The bread will soak up all the delicious broth and add extra texture to each bite.
– **Grilled Cheese Sandwich:** For the ultimate comfort food pairing, enjoy your soup with a crispy **grilled cheese sandwich**.
– **Topped with Bacon Bits:** Add a little extra crunch and flavor by topping your soup with crispy bacon bits or pancetta.
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### **Tips for Making Broccoli Cheese and Potato Soup**
– **For a Creamier Soup:** You can replace some or all of the milk with **heavy cream** for an even richer, more indulgent texture.
– **Use Fresh or Frozen Broccoli:** Both fresh and frozen broccoli work well in this soup, so use whichever is more convenient for you.
– **Make It Spicy:** If you like a little heat, add a pinch of **cayenne pepper** or extra **crushed red pepper flakes**.
– **Make It Vegan:** Swap out the **cheese**, **butter**, and **milk** for plant-based alternatives like **vegan cheese**, **dairy-free butter**, and **almond milk**.
– **Blend for Smoothness:** If you prefer a smoother soup, use an immersion blender to purée part of the soup for a creamy texture or blend it entirely for a velvety soup base.
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### **Why You’ll Make This Soup Again and Again**
With simple ingredients and an easy cooking process, this soup is not only a breeze to make but also a satisfying meal that can be enjoyed again and again. So grab a pot, get cooking, and treat yourself to a bowl of this **Broccoli Cheese and Potato Soup** today!
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