After blending, return the soup to the pot and heat it over low heat. Gradually stir in your cheddar cheese, allowing it to melt and incorporate into the soup. The cheese will give the soup a creamy, rich texture and a sharp flavor that complements the mildness of the potatoes and broccoli. Continue stirring until the cheese is fully melted and the soup is smooth and velvety. Season with salt and pepper to taste.
Once your Broccoli, Potato & Cheddar Soup is ready, ladle it into bowls and serve hot. For an extra touch, sprinkle some additional shredded cheddar cheese or a dollop of sour cream on top. This soup pairs wonderfully with crusty bread, crackers, or a light green salad.
Make-Ahead & Storage
This soup can be made ahead of time and stored in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop as it sits, making it even more delicious the next day. You can also freeze this soup for up to 3 months. To freeze, let the soup cool completely before transferring it to a freezer-safe container. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove over low heat.
Tips
- If you want to make the soup a little heartier, try adding some cooked chicken or a can of white beans for extra protein.
- For a little extra flavor, you can add a pinch of nutmeg or smoked paprika when blending the soup.
- If you want a dairy-free version, you can substitute the butter with olive oil and use dairy-free cheese or coconut milk instead of cheddar cheese and cream.
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