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Cheesy Vegetable Chowder Aka Broccoli Cheese Potato Soup Recipe

Cheesy Vegetable Chowder Aka Broccoli Cheese Potato Soup Recipe - Recipes From Chef

Picture this: it’s a chilly evening. The kind that makes you want to bundle up in your favorite blanket and indulge in comfort food. That’s when my cheesy vegetable chowder steps into the scene. 
It’s like a cozy hug in a bowl, filled with nutritious vegetables and the irresistible allure of melted cheese. Over the years, this recipe has become a staple for various occasions—from quiet dinners to family gatherings.
Growing up, my mum had a knack for transforming simple ingredients into hearty meals. She often made a version of this chowder, letting its flavors unfold slowly, as we gathered around the dining table. 
Now, I want to share that experience with you. This chowder packs a punch with its creamy nature and delightful combinations of veggies, making it both nourishing and satisfying. Whether you’re looking to impress guests or simply warm up on a cold night, let’s dive deeper into this comforting dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 1405
Ingredients Method Notes

Ingredients
  

  • 2 cups of broccoli florets
  • 2 medium-sized potatoes
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups of vegetable broth
  • 1 cup of heavy cream or half-and-half
  • 11/2 cups of shredded sharp cheddar cheese
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • paprika for seasoning and chili flakes for a bit of kick

Method
 

Step 1: Sauté the Vegetables
  1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until the onions are translucent and fragrant. This usually takes about 3-4 minutes. Don’t rush it; this is where the flavor foundation begins!
Step 2: Add the Broccoli and Potatoes
  1. Toss in the diced potatoes and broccoli florets into the pot. Stir them together, coating everything with the oil and letting them get to know each other for another 3-5 minutes. You'll notice the colors of the vegetables popping!
Step 3: Pour in the Broth
  1. Now it’s time to add the broth. Pour in the vegetable broth, ensuring that it covers the veggies. Bring the mixture to a simmer. Once it simmers, reduce the heat to low and let it cook for 15-20 minutes or until the potatoes are fork-tender.
Step 4: Create Creaminess
  1. Once the potatoes are soft, it’s time for the creamy part. Stir in the heavy cream slowly, making sure to mix well. Let it steep for an additional 5 minutes. Add the cheese, stirring until it melts smoothly into the chowder. This will bring that irresistible cheesy flavor we all crave.
Step 5: Season and Adjust
  1. After everything is well combined, taste your chowder. Add salt, pepper, and perhaps a pinch of paprika if you want an extra kick. Stir well and let it simmer for another 2-3 minutes to allow the flavors to meld.
Step 6: Serve and Enjoy!
  1. Ladle your delicious cheesy veggie chowder into bowls, garnishing with additional cheese or fresh herbs if desired. Grab your favorite bread, and dig in!

Notes

  • Use Fresh Ingredients: Fresh vegetables offer better flavor. If possible, opt for fresh broccoli over frozen.
  • Adjust the Thickness: If your chowder comes out too thick, add more broth or cream to reach your desired consistency.
  • Cheese Choices: While sharp cheddar reigns supreme, feel free to experiment with different cheese types. Gruyère or Monterey Jack can bring unique flavors.
  • Make it Ahead: This chowder can be made ahead of time and stored in the refrigerator. Just reheat gently to enjoy it later.
  • Freeze Leftovers: Make a double batch and freeze leftovers for a rainy day! Just leave out the cream and add it in when reheating.