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Introduction:
As the weather turns chilly and the days grow shorter, there's nothing more satisfying than a warm, creamy bowl of soup. Our Broccoli, Potato & Cheddar Soup is the perfect dish to curl up with on a cold evening. Rich in flavor and full of nutrients, this hearty soup combines the earthy goodness of potatoes, the vibrant crunch of broccoli, and the creamy indulgence of cheddar cheese. It's a crowd-pleasing meal that is simple to make, and sure to leave you feeling cozy and content.
Ingredients:
2 tablespoons olive oil or butter
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable broth (or chicken broth)
3 medium potatoes, peeled and diced
4 cups broccoli florets (fresh or frozen)
1 ½ cups shredded sharp cheddar cheese
1 cup milk or cream (depending on your preference)
Salt and pepper to taste
A pinch of nutmeg (optional)
Fresh herbs for garnish (optional, such as parsley or chives)
Instructions:
Prepare the vegetables: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened and slightly golden. Add the garlic and cook for another 1-2 minutes until fragrant.
Cook the potatoes and broccoli: Pour in the vegetable broth and bring it to a boil. Once boiling, add the diced potatoes. Reduce heat to a simmer and cook for about 10-12 minutes until the potatoes are tender. Add the broccoli florets to the pot and continue simmering for another 5 minutes.
Blend the soup (optional): For a creamier texture, use an immersion blender to puree the soup right in the pot, leaving some chunks of potatoes and broccoli for texture. If you don't have an immersion blender, carefully transfer the soup to a blender in batches, then return it to the pot.
Add cheese and cream: Stir in the shredded cheddar cheese and milk (or cream). Continue to cook over low heat, stirring frequently, until the cheese is melted and the soup is creamy. Season with salt, pepper, and a pinch of nutmeg for extra flavor.
Serve: Ladle the soup into bowls and garnish with fresh herbs, if desired. Serve hot with a side of crusty bread or a sprinkle of extra cheese on top.
Tips for Serving and Storing:
Serving tips: Serve the soup with a drizzle of cream or a sprinkle of extra shredded cheese for a richer flavor. For added texture, top with croutons or a dollop of sour cream.
Storing: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop over low heat, adding a bit of milk or broth if the soup has thickened.
Freezing: This soup can be frozen for up to 3 months. Allow the soup to cool completely before transferring it into a freezer-safe container. When ready to eat, thaw overnight in the fridge and reheat on the stove.
Variants:
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