If ever there was a soup to elevate a cozy night in or wow a crowd at a casual dinner, the spectacular Broccoli Potato Cheese Soup Recipe by Judy Wilson is it. Creamy, vibrant, and absolutely loaded with soul-soothing flavors, every spoonful blends tender broccoli, hearty potatoes, and a generous helping of sharp cheddar into pure comfort. Whether you’re a lifelong soup aficionado or simply looking for a way to sneak in more veggies, this recipe is the ultimate answer. Trust me, once you try it, your kitchen will be filled with delicious aromas and happy faces at the table!
Ingredients You’ll Need
Ingredients You’ll Need
Here’s the beauty of the Broccoli Potato Cheese Soup Recipe by Judy Wilson: the ingredients are simple staples, but each plays a star role in building a bowl with layers of flavor, dreamy texture, and brilliant color. Don’t skip a thing—these basics turn magical when blended together!
- 2 tablespoons unsalted butter: The butter lends richness and a touch of golden color as the base melts in the pot.
- 1 tablespoon olive oil: A splash of oil with the butter helps prevent burning and deepens the overall flavor.
- 1 medium onion, diced: Chopped onion brings sweet, savory undertones that round out the soup beautifully.
- 2 cloves garlic, minced: Garlic adds an aromatic, comforting depth—don’t be shy with it!
- 3 cups potatoes, peeled and diced: Potatoes create a velvety texture while adding earthy bulk to the soup.
- 4 cups broccoli florets: Broccoli is the star vegetable here, contributing both vibrant color and a subtle, fresh green bite.
- 4 cups chicken or vegetable broth: Use a good-quality broth to amplify the flavors; veggie broth keeps it vegetarian-friendly.
- 1 cup milk: Milk brings the perfect amount of creaminess without making things too heavy.
- 1 cup heavy cream: For unmatched silkiness, heavy cream is the secret to that luxurious finish.
- 2 cups shredded sharp cheddar cheese: Sharp cheddar melts into gooey ribbons and packs every bite with bold, cheesy flavor.
- 1/2 teaspoon smoked paprika: Smoked paprika adds a subtle warmth and depth that makes this soup unforgettable.
- 1/2 teaspoon salt: Adjust to taste, but don’t skimp; salt unlocks all those hidden flavors.
- 1/4 teaspoon black pepper: Black pepper lends a hint of spice and rounds out the overall taste.
- 1/4 teaspoon cayenne pepper (optional): For a gentle kick, cayenne is lovely but totally up to your heat preference!
How to Make Broccoli Potato Cheese Soup Recipe by Judy Wilson
Step 1: Sauté the Aromatics
Start by placing a large soup pot on the stovetop over medium heat, and melt the butter together with the olive oil. Add the diced onion and minced garlic, letting them sizzle and soften, stirring for about three minutes until your kitchen smells absolutely irresistible. This is the flavor foundation of your Broccoli Potato Cheese Soup Recipe by Judy Wilson—don’t rush it!
Step 2: Add the Vegetables and Broth
Next, pile the peeled and diced potatoes along with the broccoli florets into the pot. Pour in the chicken or vegetable broth, ensuring the veggies are just covered. Give everything a loving stir, then bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes and broccoli turn fork-tender.
Step 3: Purée the Soup
When the vegetables are perfectly soft, grab an immersion blender and blend the soup right in the pot until smooth. If you like a little texture, leave it slightly chunky. No immersion blender? Carefully puree in batches using a regular blender, but always let the soup cool first and never overfill the pitcher.
Step 4: Add Dairy and Seasonings
Now, pour in the milk and heavy cream, then sprinkle in the smoked paprika, salt, black pepper, and the cayenne if you’re craving a bit of heat. Stir gently over low heat until everything is thoroughly combined and heated through. The soup should look rich and creamy—not too thick, not too thin.
Step 5: Stir in the Cheese
This is where the magic happens! Stir in the shredded sharp cheddar cheese by the handful, letting each portion melt before adding the next. Keep stirring gently until the cheese is fully melted and the Broccoli Potato Cheese Soup Recipe by Judy Wilson is supremely luscious. Taste, adjust the seasonings if needed, and you’re ready to serve!
How to Serve Broccoli Potato Cheese Soup Recipe by Judy Wilson
Garnishes
The right toppings take this soup over the top! Think extra sharp cheddar cheese sprinkled over each bowl, a handful of chopped fresh parsley for color and freshness, or even a swirl of cream for added decadence. Crushed crackers or crispy bacon bits are fantastic for those who crave a bit of crunch.
Side Dishes
You can never go wrong pairing the Broccoli Potato Cheese Soup Recipe by Judy Wilson with thick slices of crusty bread—ideal for dunking and savoring every last drop. Consider a crisp green salad on the side or a warm baguette to soak up that velvety goodness. For a more substantial meal, serve alongside a grilled cheese sandwich for the ultimate comfort combo.
Creative Ways to Present
Think beyond the bowl and serve your soup in a sourdough bread bowl for a fun, rustic touch. Hosting friends? Pour the soup into dainty mugs or espresso cups for soup “shots” at a party. You can also add fun toppings like roasted chickpeas or a drizzle of truffle oil for an elegant twist to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, ladle your Broccoli Potato Cheese Soup Recipe by Judy Wilson into an airtight container and store it in the fridge. It will keep beautifully for up to three days, making it a wonderful make-ahead meal for busy weeks. The soup tends to thicken up as it sits, so just add a splash of broth or milk when reheating to bring it back to the perfect texture.
Freezing
This soup actually freezes better than most creamy soups! After cooling completely, portion it into freezer-safe containers or zip-top bags, leaving a bit of room for expansion. Freeze for up to two months. Thaw overnight in the refrigerator before reheating. Note that the texture may be slightly less smooth from freezing, but a quick blitz with the blender will bring it right back.
Reheating
To reheat, pour the desired portion into a saucepan and warm gently on the stovetop over low to medium heat, stirring often. Add extra broth or milk to achieve your preferred consistency. You can also reheat in the microwave, covered, in 60-second intervals, stirring between each, until hot throughout.
FAQs
Can I make the Broccoli Potato Cheese Soup Recipe by Judy Wilson dairy-free?
Yes, you absolutely can! Substitute olive oil or a plant-based butter for the dairy butter, use your favorite non-dairy milk (like oat or almond), and opt for vegan cheese. The result won’t be quite as rich, but you’ll still have a deliciously creamy, comforting bowl of soup.
Can I use frozen broccoli instead of fresh?
Definitely! Frozen broccoli florets work perfectly fine—just toss them in straight from the freezer. You may need to simmer slightly longer to achieve perfect tenderness, but the final flavor will still shine through beautifully.
What’s the best way to make this soup thicker?
If you prefer a thicker consistency, reduce the amount of broth slightly or increase the amount of potatoes. After you blend the soup, you can always simmer it uncovered for a few extra minutes to naturally thicken it up.
Can I add protein to the Broccoli Potato Cheese Soup Recipe by Judy Wilson?
Certainly! Stir in cooked, shredded chicken or bits of crispy bacon at the end for extra heartiness. If keeping it vegetarian, white beans make a great protein boost and blend seamlessly into the creamy texture.
How do I prevent the cheese from clumping?
The secret is to keep the heat low when stirring in the cheese and add it in small handfuls, letting each portion melt before adding the next. Using pre-shredded cheese with anti-caking agents can sometimes cause clumping, so shredding your cheddar fresh is always best for this recipe.
Final Thoughts
I’ll be honest: once you whip up the Broccoli Potato Cheese Soup Recipe by Judy Wilson, your soup cravings may never be the same. It’s a recipe filled with heart, flavor, and memories in every bowl. Give it a try—you’ll soon see why it’s a favorite I’ll keep recommending to everyone I know!
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Broccoli Potato Cheese Soup Recipe by Judy Wilson Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of this comforting Broccoli Potato Cheese Soup. A hearty and flavorful soup that combines tender potatoes, broccoli, and sharp cheddar cheese for a satisfying meal.
Ingredients
Broth:
- 4 cups chicken or vegetable broth
Soup Base:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
Veggies and Dairy:
- 3 cups potatoes, peeled and diced
- 4 cups broccoli florets
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
Seasonings:
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Saute Aromatics: In a large pot, heat butter and olive oil over medium heat. Add onion and garlic, cook until softened, about 3 minutes.
- Cook Vegetables: Stir in potatoes and broccoli, pour in broth. Boil, then simmer for 15-20 minutes until tender.
- Blend: Puree soup until smooth. Add milk, cream, seasonings, and cheese. Stir until creamy.
- Adjust and Serve: Taste, adjust seasoning, serve hot, garnished with cheese or parsley.
Notes
- For a lighter version, use half-and-half or evaporated milk instead of heavy cream.
- Pair with crusty bread or a side salad.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 65 mg
