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We've been dealing with weather in the teens this week! Brrrr. So, around these parts, we're just trying to stay warm. One of the best ways to warm your soul is by preparing some good ole' COMFORT FOOD! I've been craving everything from casseroles and stews to roasts and soup. Today I'm sharing a recipe for Cheesy Potato & Broccoli Soup. It's thick, cheesy and loaded with tender potatoes, broccoli and carrots! Talk about comfort food at its finest!
I don't know about you, but I use a steamer for a ton of things in the kitchen. It has claimed permanent real estate on my kitchen counter top and I use it for everything from chicken breasts and vegetables to potatoes and eggs. Did you know you could hard boil eggs with a steamer? You can and they turn out PERFECT each and every time!
Well, for this soup, I actually used the steamer for the broccoli. If you don't have a steamer, don't fret. You can still simmer the broccoli in a pan of water on the stove and drain it. For me, the steamer is just so easy. When the broccoli was tender (about 20-23 minutes) I just shut the steamer off and then chopped the broccoli into little pieces right there in steaming tray before I added them into the soup.
My hubby and I love thick soups. The kind you can scoop onto a cracker and it just sticks there. Yum!! This was that kind of soup. As it sits on the stove, it tends to get thicker as it cooks. When it's ready, be sure to keep it at a real low temperature or transfer it to a crock pot if you're making it for a party. Otherwise you'll need more chicken broth to thin it out a bit!
This soup is perfect for football parties, church gatherings or just a lazy Sunday afternoon at home with the family. That's when we ate ours. I love lazy weekends, don't you, too? The nice part is we're already halfway through the week!
Cheesy Potato & Broccoli Soup
Ingredients
- 16 oz. broccoli florets
- 1 teaspoon minced garlic
- ½ onion (chopped)
- 1 cup milk
- 32 oz. chicken broth
- 2 tablespoons butter
- 1 cup matchstick carrots
- 2 cups frozen diced hash brown potatoes (thawed)
- 12 ounces shredded cheddar cheese (divided)
- 6 ounces Velveeta shredded cheese
Instructions
- In a small saute pan, cook the chopped onion and garlic with the butter until softened and set aside.
- Steam the broccoli in a steamer until tender, about 20-23 minutes or simmer on the stove in a saucepan with some water for 15-20 minutes. If using the saucepan method, drain when tender and return to saucepan.
- Use a knife or back of a fork to break up the broccoli into small pieces, as large or small as you would like in the soup.
- In a stockpot, pour in the chicken broth and add the carrots and hash browns. Simmer until ingredients are tender, 15-20 minutes
- Add the onions from the sauce pan and the broccoli to the large stockpot and stir.
- Stir the milk, and ¾ of the cheddar cheese (about 9 oz.) and 6 oz. of the Velveeta into the soup until melted.
- Use the remaining cheese as garnish when serving.
Notes
- Texture and Consistency: For a smoother soup, consider using an immersion blender to blend the soup once the vegetables are cooked. This will create a creamier texture by incorporating the vegetables into the broth and cheese mixture. Alternatively, if you prefer a chunkier soup, simply mash some of the vegetables with a fork or potato masher directly in the pot before adding the cheese.
- Cheese Selection: While the recipe calls for cheddar cheese and Velveeta, feel free to experiment with different types of cheese to suit your taste preferences. Sharp cheddar adds a robust flavor, while mild cheddar creates a creamier texture. You can also try adding a touch of Parmesan or Gruyère for additional depth of flavor.
- Enhancing Flavor: To elevate the flavor of the soup, consider adding herbs and spices such as thyme, rosemary, or smoked paprika. These aromatic ingredients can complement the creamy cheese base and add complexity to the overall taste. Additionally, seasoning with salt and pepper to taste at the end of cooking will ensure the flavors are balanced and harmonious.
Laura
Mmmmmm. This looks so comforting and delicious. I'll be adapting it for my slow cooker soon no doubt. P.s. found you via the Pretty Pintastic party .
Sara
It would be great in the slow cooker, Laura!
Jacqui Odell
This sounds amazing! Thank you for linking up to Party Time and we hope to see you again next week!