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- 2 cups broccoli florets - 3 medium-sized potatoes, peeled and diced - 1 cup sharp cheddar cheese, grated - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup milk (or a non-dairy alternative) - 1 tablespoon olive oil - 1 teaspoon thyme - Salt and pepper to taste - Optional: Croutons and extra cheese for garnish Gathering the right ingredients makes all the difference. Fresh broccoli florets add color and crunch. I like using medium-sized potatoes because they blend well. Sharp cheddar cheese brings that rich, creamy taste. A chopped onion and minced garlic are essential for a savory base. Vegetable broth gives the soup depth. You can use milk or a non-dairy option based on your needs. Olive oil helps sauté the onion and garlic perfectly. Thyme adds a hint of earthiness. Don't forget salt and pepper; they enhance all the flavors. For garnish, croutons and extra cheese are optional but highly recommended. They make the soup look beautiful and add texture. Make sure you have everything ready before you start cooking! Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and minced garlic. Sauté them until they are soft and clear, about five minutes. This will give your soup a rich base. Next, add the diced potatoes to the pot. Stir them in to mix the flavors together. Now, pour in the vegetable broth. Bring the mixture to a boil. Once it boils, reduce the heat. Let it simmer for about 15 to 20 minutes. You want the potatoes to be fork-tender. Check them with a fork; they should break apart easily. After the potatoes are tender, stir in the broccoli florets and thyme. Cook for an extra five to seven minutes until the broccoli turns bright green and is tender. Now, it’s time to blend the soup. Use an immersion blender for a smooth texture. If you like it chunkier, blend just half. Once blended, pour in the milk. Stir well to combine. Gradually add the grated cheddar cheese. Stir continuously as it melts into the soup. Taste it and season with salt and pepper. If you want, add a pinch of nutmeg or smoked paprika for extra flavor. Let it simmer for another three to five minutes. To make your soup even better, consider adjusting the seasoning. Salt and pepper enhance the taste. Start with a little, then add more if needed. If you want a unique twist, add a pinch of nutmeg or smoked paprika. Nutmeg adds warmth, while smoked paprika brings a bit of smokiness. These spices can elevate the soup from simple to extraordinary. When it comes to blending the soup, I recommend using an immersion blender. It’s quick and easy. You can blend right in the pot without making a mess. If you prefer a traditional blender, be careful. Blend in small batches to avoid spills. The simmering time is key to developing flavors. You should simmer the soup for at least 15-20 minutes. This allows the potatoes to become fork-tender and lets the flavors meld together. Don’t rush this step; good flavors take time. Enjoy experimenting with these tips to find your perfect bowl of broccoli cheddar potato soup! {{image_2}} You can easily adjust this soup to fit your taste. If you prefer non-dairy options, try non-dairy cheese. Brands like Daiya or Violife melt nicely. They give you the same creamy texture without dairy. You can also switch up the vegetables. If you like carrots, add a cup of diced carrots. Cauliflower works well too. Just remember to keep the ratios similar to the original recipe. Want to spice up your soup? Try adding a pinch of cayenne pepper or paprika. These spices add warmth and depth to the flavor. Using chicken broth instead of vegetable broth can enhance the taste. The chicken broth gives a richer flavor that many enjoy. If you want a stronger taste, use homemade broth for the best results. You can keep the soup in the fridge for about three to four days. Make sure to store it in an airtight container. This helps to keep it fresh and tasty. When you're ready to enjoy it, just reheat the soup on the stove or in the microwave. To freeze the soup, let it cool completely first. Pour it into a freezer-safe container. Leave some space at the top, as the soup will expand when frozen. It stays good for about three months in the freezer. When you're ready to eat, move it to the fridge overnight to thaw. Reheat it on the stove over low heat, stirring often. This keeps the texture nice and creamy. If it seems thick, add a little water or broth to loosen it up. Enjoy your comforting bowl of broccoli cheddar potato soup! Yes, you can make this soup gluten-free. Ensure that your vegetable broth is gluten-free. Most store-bought broth is safe, but always check the label. Avoid adding any flour or gluten-based thickeners. The potatoes and cheese will give the soup its creamy texture. To make this soup vegan, swap out the dairy products. Use a non-dairy milk like almond or oat milk. Replace the sharp cheddar cheese with a vegan cheese option. There are many good brands available. This keeps the soup creamy while making it plant-based. You can definitely add meat to this soup. Cook diced chicken or sausage in the pot before adding the onion and garlic. This adds extra flavor to the soup. Just remember to adjust the cooking time to ensure the meat is fully cooked. Enjoy your hearty version! This soup combines simple ingredients for rich flavor. You learned how to create a creamy blend of broccoli and cheese in just a few steps. Tips about seasoning and cooking techniques also help you make it great. Variations allow you to adjust the recipe to your taste. Remember to store leftovers properly for another meal. Enjoy making this tasty soup in your kitchen. It's a warm dish that brings comfort and joy. Try it with your favorite garnishes for extra flair.

Broccoli Cheddar Potato Soup

Indulge in creamy broccoli cheddar potato bliss with this delightful soup recipe! Packed with wholesome ingredients like fresh broccoli, creamy cheddar, and hearty potatoes, this dish is perfect for cozy nights. Easy to make in just 40 minutes, you'll love the rich flavors and comforting texture. Don't miss out on the chance to warm up your kitchen - click through to explore the full recipe and savor every spoonful!
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Ingredients
  

2 cups broccoli florets

3 medium-sized potatoes, peeled and diced

1 cup sharp cheddar cheese, grated

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup milk (or a non-dairy alternative)

1 tablespoon olive oil

1 teaspoon thyme

Salt and pepper to taste

Optional: Croutons and extra cheese for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent, about 5 minutes.

    Add the diced potatoes to the pot and stir for a couple of minutes to incorporate the flavors.

      Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.

        Stir in the broccoli florets and thyme, cooking for an additional 5-7 minutes until the broccoli is tender.

          Using an immersion blender, blend the soup until smooth. If you prefer a chunkier soup, blend only half of it.

            Pour in the milk and stir well. Gradually add the cheddar cheese, stirring continuously until melted and creamy.

              Season with salt and pepper to taste. If you want a bit more depth, feel free to add a pinch of nutmeg or smoked paprika.

                Simmer for an additional 3-5 minutes to enhance the flavors.

                  Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4

                    - Presentation Tips: Serve the soup in warm bowls, garnishing with extra cheddar, croutons, and a sprinkle of fresh thyme for visual appeal. Enjoy with crusty bread on the side!