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Broccoli Potato Soup
A soft and creamy broccoli potato soup thatโs a warm dish kids will love. The savory flavor of cheddar cheese adds rich depth.
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CreatedAbout this recipe
Creamy broccoli and potato soup where potato starch naturally thickens, and milk and cheddar cheese add a smooth flavor. Because the ingredients are simple, the doneness of broccoli and the temperature at which cheese is added determine the final texture. Around 30 minutes, relatively easy to make, but when using a blender, do not blend all the hot soup at once. If making for kids, trim the tough outer skin of the broccoli stems and blend very finely to reduce particles. If you want a thicker soup, keep the potato's body; if you want it lighter, add milk gradually to reach your desired thickness. However, adding too much milk can mellow the broccoli and cheese flavors and make it runny.
Taste and Texture
A well-made soup has a cozy, thick texture from the potatoes, with a gentle broccoli vegetable aroma. Cheddar cheese adds nuttiness and a salty, savory depth that rounds the overall taste. If blended very finely, it becomes creamy and smooth; if some portions are less blended, there is a soft vegetable texture within the soup. For kids, a smoother texture is often preferable, but if you want chewable texture, you can leave some broccoli pieces.
Key to making it delicious
- Small, similarly sized potatoes should be cut so a fork can enter easily and cooked until tender to yield a smooth, naturally thick soup when blended.
- Broccoli should retain a vibrant dark green color; cook only until stems are tender so the vegetable aroma remains relatively bright; if the color darkens from long simmering, reduce heating time afterward.
- When blending the soup, do not fill the blender completely; blend in batches, and firmly secure the lid to reduce splashing from hot steam.
- Cheddar cheese should be added after checking the soup's thickness; melt it on low heat for a relatively smooth texture. If it looks oily or separated when boiled on high heat, lower the heat and stir gently until smooth.
- Milk should be added gradually after blending rather than all at once; as the soup cools, it may thicken, so if not serving immediately, slightly loosen it for practicality.
Common mistakes
- If potatoes are undercooked when blended, particles remain and the thickness may be uneven, so ensure potatoes are fully tender in the center before blending.
- Overcooking broccoli can dull its color and make the vegetal aroma heavy, so add broccoli when potatoes are almost done or shorten broccoli cooking time.
- Pouring hot soup into a blender to the brim can cause splashes due to internal pressure, so blend in portions and cover loosely with a cloth to safely handle.
- After adding cheese, boiling vigorously can create surface oil or a rough texture; finish stirring on a low temperature until melted.
- If too much milk was added at the start and it becomes thin, it's better to cook more potatoes or broccoli and blend them in rather than just adding more milk to preserve the original vegetable flavor.
Application Ideas
- For a stronger broccoli aroma, set aside some broccoli florets to blanch, then blend into the soup as finely chopped pieces.
- For a smoother, milder texture, peel the tough outer layer of broccoli stems to reduce fibrous feel when blended.
- If cheddar flavor is strong, reduce cheese and add a bit more milk to adjust, but note this will also soften the soup's salty, rich taste.
- If you want some bite, reserve some cooked broccoli pieces to chop and add after blending. For kids, smaller particle size or fully blended is often preferable.
Pairing ideas
- When the soup is warm, add a small amount of cheddar cheese to melt and enhance the aroma; if the seasoning is already sufficient, skip extra cheese.
- Pair with freshly baked crusty bread for contrast in texture, especially when the soup is rich.
- When serving to kids, let it cool a bit before serving into small bowls, and check for any large broccoli pieces before eating.
- If serving as a light meal, keep the soup from being too thin; when serving with other dishes, you can loosen with a little extra milk to suit the menu.