Broccoli Potato Cheddar Cheese Soup

My Cozy Kitchen: A Broccoli Cheddar Dream

There's something undeniably comforting about a warm bowl of soup, especially on a chilly evening. This past week, I decided to tackle a recipe that's been on my to-do list for ages: Broccoli Potato Cheddar Cheese Soup. I've always loved the combination of creamy cheddar, earthy potatoes, and the bright pop of broccoli. The result? Pure, unadulterated deliciousness. This wasn't just any soup; it was a culinary hug in a bowl, the kind that melts away stress and warms you from the inside out. The vibrant green of the broccoli against the creamy, cheesy backdrop made it almost too pretty to eat – almost.

I'm not a professional chef, just a regular woman who enjoys experimenting in the kitchen. My days are filled with the usual – work, errands, trying to keep my house somewhat organized – so finding simple, satisfying recipes is key. This soup ticked all the boxes. It was surprisingly easy to make, requiring ingredients I usually have on hand, and the process itself was therapeutic. Chopping vegetables, stirring the sauce, the gentle sizzle of the potatoes in the pan – these little moments grounded me in the present, a welcome escape from the daily hustle. The aroma that filled my kitchen as it simmered was intoxicating, a promise of warmth and flavor to come.

What I love most about this soup is its versatility. You can easily adjust the thickness by adding more or less milk, depending on your preference. I opted for a thicker consistency, perfect for scooping up with crusty bread, but a thinner version would be equally delicious. The recipe also allows for a bit of creativity. Feel free to add other vegetables, like carrots or peas, or experiment with different cheeses. Ultimately, it’s a base recipe, a blank canvas for your culinary imagination. The key is to keep it simple, let the flavors shine through, and enjoy the process. It's not just about the end result; it's about the journey of creating something nourishing and delicious.

Beyond the simple pleasures of cooking and eating, this soup holds a deeper significance. For me, it's a reminder of the importance of slowing down and appreciating the small things. It’s a testament to the power of comfort food, a culinary hug in a bowl that reminds me to take a breath, savor the moment, and appreciate the simple joys of life. This soup is a reflection of home, of warmth, and of the simple happiness found in creating something delicious with your own hands. It’s a recipe for both sustenance and solace, and one that I’ll be returning to again and again.

And if you're looking for a satisfying meal that's both delicious and relatively quick to make, give this broccoli potato cheddar cheese soup a try! You won’t be disappointed.

Step-by-step

• Wash and peel 2 Idaho baking potatoes.
• Cut them into 3/8-inch cubes, and let them sit in water until you are ready to use them.
• When ready, pour off water, and blot the potatoes dry with paper towels.
• Melt 1/2 stick (4 tablespoons) of butter or margarine in a deep skillet over low heat.
• Turn the heat up a bit, and add the potato cubes.
• Sprinkle 1 teaspoon salt over the potatoes, and immediately cover them with a lid.
• Let them cook for about 20 minutes, checking and stirring occasionally, until completely done.
• While your potato cubes are cooking, prepare your chopped broccoli and your cheese sauce.
• Place a 10 oz. box of chopped broccoli into a medium saucepan that has about an inch of rapidly boiling water.
• Let it cook until tender, but still bright green, about 5 to 8 minutes.
• As soon as the broccoli is done, pour it through a colander to remove water.
• Meanwhile, prepare your cheese sauce.
• Melt 3 tablespoons of butter or margarine in a saucepan.
• Remove from heat and stir in 1/4 cup flour, 2 cups shredded sharp Cheddar cheese, and 2 to 3 cups milk (2 for thick soup, up to 3 for thinner soup).
• Sprinkle with 1/2 teaspoon salt, and return to cooktop.
• Cook over low heat, stirring constantly, until thickened and smooth, about 5 minutes.
• When the potato cubes are tender, remove them from the cooktop to a workspace where you can assemble your soup.
• If there is excess fat in the bottom of the skillet of potatoes, use a paper towel to absorb and remove the excess fat.
• Use a potato masher to mash the potatoes a bit, making sure to leave plenty of lumps of potato.
• Add your cooked chopped broccoli and your prepared cheese sauce.
• Stir all together, until well combined.
• Pour into a soup tureen and cover until ready to serve.
• Serve while hot, transferring ladles-ful to soup bowls.