Today I’m going to show you guys how to make delicious creamy Potato Broccoli And cheese soup recipe. It is so creamy and delicious. but not overly heavy but still packs a really good.
So without further ado let’s get started. The first thing we are going to do is chop up our broccoli. Basically what we are going to do is glide a knife over the stems of the broccoli. And make sure that you don’t cut off too much of the stem. Because I like to use a bit of the stem if there’s a really thick stem.
I like to just chop that up and add that to the pot as well. We’re going to do is blanch this. So you have a pot of boiling hot water and I’m gonna add a bit of salt. Then we’re going ahead and add our broccoli.
Now blanching provides an amazing color as well as cooking it really quickly. You’re only going to cook this for about three minutes. You don’t want to overcook it, I do not like mushy broccoli soup. I just don’t find that be appealing at all. After three minutes. Take a slotted spoon and put the broccoli into a bowl full of ice water that stops the cooking process. Before you drain the liquid out of your pot you reserve a bit of that broccoli juice. It has flavor in that.
You went ahead and drain in a pot and dried. After that, you’re going to add a slab of butter over medium-high heat. We’re going to add some chopped up onion. And season that with salt and pepper that will give a good taste. We want to cook this for about three to four minutes until they start to soften.
Next, we’re going to add some chopped garlic. And of course some seasonings. I’m using Italian seasoning and cayenne pepper. It’s really nice to add seasonings at his point because it really helps to bring out the flavor. Now you only cook that for a minute and then I’m going to add our thickening agent. I’m using flour, so we’re making a roux here. Add your flour and continue stirring to incorporate all the flour in with the liquid.
You want to keep stirring at your Potato Broccoli And Cheese Soup so that it doesn’t burn to the bottom.
Cook it for about two minutes to cook out the raw flour taste. Then we can start adding our liquids. So I’m adding the chicken stock and then I have the whisk ready you just go ahead and whisk that. Make sure to get all the clumps out then you slowly start adding milk. You can use cream or half-and-half whatever floats your boat and also don’t forget to add your broccoli water.
We’re going to season once again with salt and pepper. Make sure everything is nice and incorporated and then you can add your chopped up potatoes. Now you just went ahead and cubed potatoes. These are not cooked we’re going to cook these in the soup as it brings up to a boil. That way you’re not overcooking your potatoes. All the liquids are cold and everything’s going to come up to temperature at the same time. So you’re not going to have waterlogged potatoes.
Now you want to cook your potatoes for about five to six minutes. You want them to be almost fork tender and able to pierce it. But you don’t want them to be all the way done. If you do cook them too much then it’ll just make the soup thicker. It’s not a big deal so once it’s to that point You’re going to add a bit of cream cheese. And of course, I’m going to add some cheddar cheese.
Now I know it’s the orange cheddar cheese. They give that all a good stir and that will slowly start to melt together. Now you can go ahead and add your broccoli now. This step is really dependent on what you like. I personally like Potato broccoli And cheese soup that has a bit of crunchiness. You can cook it as long as you want. It’s totally up to you but I like to cook it for another five to eight minutes. Then you’re ready to serve.
And that’s it. you have a delicious creamy cheddar potato and broccoli soup that is perfect for the flu season.
Bon appétit ❤❤
potato broccoli and cheese soup recipe
- 4 Heaping Cups Fresh Broccoli and Stems
- 3 Tablespoons Butter
- 1 Large Onion Diced
- 3 Cloves Garlic Minced
- ½ Cups All Purpose Flour Use more for thicker soup
- 4 Cups Chicken Stock
- 1 Cups Milk or Half and Half
- 1 Cup Broccoli Water
- 1 Tablespoon Italian Seasoning
- ¼ Teaspoon Cayenne Pepper
- 4 Cups Cubed Potato
- 4 Ounces Cream Cheese
- 1 Cups Sharp Cheddar Grated