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Creamy Cheddar Broccoli & Potato Soup Recipe

When the weather turns chilly or you simply crave a comforting bowl of goodness, there’s nothing quite like a homemade soup to warm the soul. This Creamy Cheddar Broccoli and Potato Soup is a delightful combination of flavours and textures, featuring tender chunks of potato and vibrant broccoli, all enveloped in a rich, velvety cheese sauce. Perfect for a cosy night in or as a starter for your next dinner party, this recipe is sure to be a hit with family and friends.

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 head of broccoli, chopped into small florets
• 750ml vegetable stock
• 250ml whole milk
• 100g mature cheddar cheese, grated
• Salt and freshly ground black pepper, to taste
• A pinch of nutmeg (optional)

For Garnish:

• Extra grated cheddar cheese
• A drizzle of olive oil or cream
• Fresh parsley or chives, chopped

Method

Step 1: Sauté the Aromatics

In a large saucepan, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Cook for about 5 minutes until the onion becomes translucent and soft, stirring occasionally to prevent it from browning. Add the minced garlic and cook for an additional minute until fragrant.

Step 2: Cook the Potatoes

Stir in the diced potatoes and broccoli florets, coating them in the aromatic mixture. Pour in the vegetable stock and bring to a boil. Once boiling, reduce the heat to a gentle simmer and cook for about 15-20 minutes, or until the potatoes are tender.

Step 3: Blend the Soup

Once the potatoes are soft, you can choose to either blend the soup for a silky texture or leave it chunky for a more rustic feel. If you prefer a creamy soup, use an immersion blender to purée the mixture until smooth. Alternatively, you can carefully transfer the soup to a blender in batches, then return it to the saucepan.

Step 4: Add Dairy and Cheese

With the soup back in the pot, stir in the whole milk and grated cheddar cheese. Allow the cheese to melt completely, stirring frequently. If the soup is too thick, you can add a bit more stock or milk until the desired consistency is achieved. Season with salt, freshly cracked black pepper, and a pinch of nutmeg if using.

Step 5: Serve

Ladle the soup into bowls and top with extra cheddar cheese, a drizzle of olive oil or cream, and a sprinkling of fresh herbs. Serve with crusty bread for a complete meal.

Tips for Success

• Cheese Selection: Opt for a good quality mature cheddar to give your soup a robust flavour. You can also experiment with other cheeses like Gruyère or a tangy blue cheese for a different twist.
• Storage: This soup can be stored in an airtight container in the fridge for up to 3 days. It also freezes well, making it perfect for batch cooking. Just reheat gently on the stovetop, adding a splash of milk to loosen it up if necessary.
• Vegetable Variations: Feel free to add other vegetables such as carrots or cauliflower to enhance the nutrition and colour of your soup.

In conclusion, this Creamy Cheddar Broccoli and Potato Soup is a delightful way to enjoy the simplicity of fresh vegetables combined with the richness of cheese. It’s not only easy to prepare but also versatile enough to suit any occasion. So grab your ingredients, and get ready to indulge in a heartwarming bowl of soup that is perfect for any chilly day!