When the weather turns chilly, there’s nothing better than a warm, creamy bowl of soup to lift your spirits. This Potato Broccoli Cheddar Soup is not only comforting but also incredibly easy to prepare. With wholesome ingredients and a hands-off cooking method, it’s a perfect meal for busy weeknights or cozy weekends. Here’s how to make it!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 potatoes, peeled and cubed
- 1 head of broccoli, cut into florets
- 4 cups vegetable broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions:
1. Sauté the Vegetables
In a large pot or directly in the slow cooker (if it has a sauté function), heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook for about 5 minutes until softened and fragrant.
2. Add the Remaining Ingredients
Add the cubed potatoes, broccoli florets, vegetable broth, milk, and a generous pinch of salt and pepper to the pot. Stir everything to combine and ensure that the vegetables are evenly distributed.
3. Cook the Soup
- Slow Cooker Method: Cook on high for 4-6 hours or low for 8-10 hours until all the vegetables are tender.
- Stovetop Method: Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, until the potatoes and broccoli are fully cooked.
4. Blend to Desired Consistency
Once the vegetables are tender, use an immersion blender to blend the soup directly in the pot until it reaches your desired creaminess. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
5. Add the Cheddar Cheese
Stir in the shredded cheddar cheese until it melts and combines with the soup, making it creamy and flavorful.
6. Serve and Enjoy
Serve your warm, cheesy potato broccoli soup with crusty bread or crackers on the side. Garnish with extra cheddar cheese or a sprinkle of black pepper for added flavor.
Tips for the Perfect Soup:
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