Baked Potato & Broccoli Cheddar Soup
Enjoy a comforting bowl of Baked Potato & Broccoli Cheddar Soup—a fusion of creamy potatoes, tender broccoli, and rich cheddar cheese. Topped with cheese and crackers, it's a quick 1-hour delight, perfect for a cozy meal.
Equipment
- Large Soup Pot
- Baking Sheet
- Blender or immersion blender
- Mixing bowls
- Ladle
- Oven
Ingredients
- 4 large russet potatoes baked and diced
- 2 cups broccoli florets steamed
- 1 cup cheddar cheese shredded
- ½ cup heavy cream
- 4 cups chicken or vegetable broth
- 1 onion finely chopped
- 3 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- Shredded cheese and crackers for topping
Instructions
- Prepare Baked Potatoes: Preheat the oven to 400°F (200°C). Scrub the potatoes, pierce them with a fork, and bake for about 45-60 minutes or until tender. Allow them to cool, then peel and dice.
- Steam Broccoli: While the potatoes are baking, steam the broccoli until just tender. Set aside.
- Make Roux: In a large soup pot, melt butter over medium heat. Add chopped onions and garlic, sauté until softened. Stir in flour to create a roux, cooking for 2-3 minutes to remove the raw flour taste.
- Add Broth: Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring to a simmer, stirring constantly until the mixture thickens.
- Add Potatoes and Broccoli: Add the diced baked potatoes and steamed broccoli to the pot. Simmer for an additional 10-15 minutes to allow the flavors to meld.
- Blend Soup: Use an immersion blender or transfer a portion of the soup to a blender, and blend until smooth. Be cautious, as the soup will be hot. Return the blended soup to the pot.
- Add Cheese and Cream: Stir in the shredded cheddar cheese and heavy cream until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- Rest and Serve: Allow the soup to rest for about 10 minutes before serving. This allows the flavors to deepen. Ladle the soup into bowls.
- Top and Serve: Garnish each bowl with additional shredded cheese and a scattering of crackers. Serve hot and enjoy the comforting flavors.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the consistency by adding more broth if the soup is too thick.
- Customize toppings with bacon bits, chives, or sour cream for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove top or in the microwave.