Description
This comforting Simple Baked Potato and Broccoli Soup combines creamy potatoes, fresh broccoli florets, and sharp cheddar cheese into a warm, hearty dish perfect for any season. With wholesome ingredients like garlic, onion, and vegetable stock, this baked potato-inspired soup is both satisfying and easy to prepare, making it an ideal meal for families or a cozy lunch.
Ingredients
Scale
Vegetables
- 4 large potatoes (Idaho or Russet, peeled and cubed)
- 1 head broccoli (cut into 1-inch florets)
- 1/4 cup chopped onion
- 3 cloves garlic (freshly minced)
Liquids
- 3 cups vegetable stock (Swanson recommended)
- 3/4 cup milk
Dairy
- 1 1/4 cups cheddar cheese (Tillamook preferred), plus more for topping
Oils & Seasonings
- 1 tbsp olive oil
- 1/2 teaspoon dried thyme
- salt to taste
- freshly ground black pepper to taste
Instructions
- Prepare the vegetables: Peel and cube the potatoes into evenly sized pieces for uniform cooking. Cut the broccoli into 1-inch florets, chop the onion finely, and mince the garlic cloves to release their flavor.
- Sauté aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they become soft and fragrant, about 3-4 minutes. This step builds the soup’s base flavor.
- Add potatoes and stock: Add the cubed potatoes to the pot with the sautéed aromatics. Pour in the vegetable stock and bring the mixture to a boil. Reduce heat and let it simmer until the potatoes are tender, approximately 10-12 minutes.
- Add broccoli and thyme: Add the broccoli florets and dried thyme to the simmering pot. Continue cooking for another 5-7 minutes until the broccoli is tender but still bright green.
- Blend the soup: Using an immersion blender, carefully puree the soup in the pot until mostly smooth, leaving some chunks for texture. Alternatively, transfer portions to a blender in batches and then return to the pot.
- Incorporate milk and cheese: Stir in the milk and cheddar cheese gradually, allowing the cheese to melt completely and create a creamy consistency. Season with salt and freshly ground black pepper to taste.
- Heat through and serve: Warm the soup over low heat, stirring occasionally until heated through but not boiling to prevent curdling. Serve with additional cheddar cheese sprinkled on top for garnish.
Notes
- For a richer soup, substitute half-and-half or cream for milk.
- To add protein, consider topping with crispy bacon bits or serving alongside grilled chicken.
- This soup refrigerates well for up to 3 days and can be frozen for longer storage.
- Use vegetable stock for a vegetarian version; chicken stock can be substituted for a non-vegetarian twist.
- Adjust thickness by adding more stock or milk as desired.
