Hamdi Saidani This Pioneer Woman Broccoli Potato Cheese Soup is a cheesy and creamy recipe, which is made with fresh broccoli and Cheddar cheese. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Pioneer Woman Broccoli Potato Cheese Soup Ingredients
- 2 cups chopped onion
- 2 tablespoons margarine or butter
- 2 ½ pounds peeled and cubed potatoes
- 5 cups boiling water
- 4 cubes chicken bouillon
- 3 cups fresh broccoli, cooked and drained
- salt and pepper to taste
- 3 cups shredded Cheddar cheese
How To Make Pioneer Woman Broccoli Potato Cheese Soup
- Sauté onion and cook potatoes: In a large stockpot, sauté the chopped onion in the margarine until softened. Add the cubed potatoes, boiling water, and chicken bouillon cubes. Cover the pot, bring it to a boil, then reduce the heat to medium and cook for about 15 minutes, until the potatoes are tender.
- Add broccoli and blend: Add the cooked and drained broccoli to the soup. Carefully transfer about half of the soup to a blender or food processor and puree until smooth. Return the pureed soup to the stockpot.
- Melt cheese and serve: Season the soup with salt and pepper to taste. Add the shredded Cheddar cheese and continue to heat the soup through, stirring, until the cheese is completely melted and the soup is smooth. Serve warm.
Recipe Tips
- How to get the smoothest soup? For the easiest and safest way to get a creamy texture, use an immersion (stick) blender directly in the pot to puree about half of the soup.
- Can I use frozen broccoli? Yes, frozen broccoli florets are a great shortcut. You can add them directly to the pot with the potatoes, and they will cook at the same time.
- How do I prevent the cheese from getting grainy? For the smoothest, creamiest result, reduce the heat to low before you add the cheese. Add the shredded cheese in small handfuls, stirring gently after each addition until it has melted. Do not let the soup boil after the cheese has been added.
- Can I make this vegetarian? Absolutely. Simply substitute the chicken bouillon cubes with an equal amount of vegetable bouillon or use 5 cups of vegetable broth instead of the water and bouillon.
What To Serve With Broccoli Potato Cheese Soup
This rich and cheesy soup is a classic for a reason and is perfect served in or with bread.
- A hollowed-out bread bowl
- Warm, crusty bread or soft dinner rolls for dipping
- A simple side salad with a light vinaigrette
- Saltine or oyster crackers
How To Store Broccoli Potato Cheese Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools.
- Freeze: Freezing is not highly recommended as cheese-based soups can sometimes become grainy or separate upon thawing.
Broccoli Potato Cheese Soup Nutrition Facts
- Serving Size: 1 serving
- Calories: 448kcal
- Fat: 23g
- Carbohydrates: 43g
- Protein: 20g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of potato?
Yes. While starchy russet potatoes are great for helping to thicken the soup, buttery Yukon Gold potatoes are also an excellent choice and will result in a very creamy soup.
Can I add meat to this soup?
Of course. For extra flavor, you could add 4-6 slices of cooked, crumbled bacon as a garnish, or stir in about 1 cup of diced, cooked ham at the end with the cheese.
My soup seems too thick. How can I fix it?
If the soup is thicker than you’d like, you can simply stir in a little warm milk or chicken broth until it reaches your desired consistency.
Try More Pioneer Woman Recipes:
- Pioneer Woman Potato Leek Soup Recipe
- Pioneer Woman Sausage and Potato Soup Recipe
- Pioneer Woman Baked Potato Soup Recipe
Pioneer Woman Broccoli Potato Cheese Soup Recipe
Description
A thick, creamy, and comforting one-pot soup loaded with tender potatoes, broccoli, and sharp cheddar cheese.
Ingredients
Instructions
- In a large pot, sauté onion in margarine. Add potatoes, water, and bouillon. Boil, then simmer for 15 minutes until potatoes are tender.
- Add the cooked broccoli to the soup.
- Carefully puree half of the soup in a blender and return it to the pot.
- Season with salt and pepper.
- Reduce heat to low and stir in the shredded cheese until completely melted and smooth.
Notes
- u003cliu003eAn immersion blender is the safest and easiest way to partially puree the soup directly in the pot.u003c/liu003eu003cliu003eFor the creamiest, smoothest result, use room temperature, freshly shredded cheese and add it to the soup off the heat or on very low heat.u003c/liu003eu003cliu003eThis soup is a fantastic way to use up leftover baked or boiled potatoes.u003c/liu003eu003cliu003eThe soup tastes even better the next day, making it great for leftovers.u003c/liu003e
