There’s something magical about the combination of cheddar, broccoli, and potatoes that brings both comfort and joy to the family table. This Cheddar Broccoli Baked Potato Soup is a perfect example of how a few simple ingredients can come together to create a bowl of pure, soul-warming goodness. Perfect for chilly evenings or when you simply need a hearty, heartwarming meal, this soup is sure to become a family favorite. Plus, it’s a fantastic way to get everyone involved in the kitchen, adding a bit of creativity to your cooking routine!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Skill Level: Easy
Ingredients
- 4 large russet potatoes, baked and diced
- 2 cups broccoli florets, chopped
- 2 cups sharp cheddar cheese, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Optional: Crispy bacon bits and chives for topping
Instructions
- In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant.
- Add the chicken broth to the pot, bringing it to a gentle boil. Introduce the diced baked potatoes and chopped broccoli florets.
- Reduce heat to a simmer and cook until the broccoli is tender, about 10-12 minutes.
- Using an immersion blender or a regular blender, carefully blend the soup until smooth or leave it slightly chunky based on your preference.
- Slowly stir in the heavy cream and shredded cheddar cheese until the cheese is completely melted and the soup is creamy.
- Season with salt and pepper to taste. Simmer for an additional 5 minutes to let the flavors meld together.
- Serve hot, garnished with crispy bacon bits and chives if desired.
Helpful Tips
For a richer flavor, try roasting the broccoli before adding it to the soup. If you prefer vegetarian options, you can substitute chicken broth with vegetable broth. For a lighter version, use milk instead of heavy cream.
Storage Instructions
Store any leftover soup in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat gently on the stovetop, adding a splash of broth or milk if it becomes too thick.
Pairings and Complementary Dishes
This Cheddar Broccoli Baked Potato Soup pairs beautifully with a fresh green salad or a warm, crusty bread. For drinks, consider a crisp white wine or a refreshing iced tea to complement the savory richness of the soup.
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