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Loaded Broccoli Potato Soup

Loaded Broccoli Potato Soup

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Enjoy the comforting, creamy goodness of this Loaded Broccoli Potato Soup. This soup blends tender potatoes, vibrant broccoli, and a rich cheesy broth for a satisfying meal, topped with crispy chickpeas for extra crunch. It’s the perfect comfort food for cold days, and it’s easy to make.

Ingredients:

For the Soup:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 large potatoes, peeled and diced
  • 4 cups broccoli florets
  • 4 cups chicken or vegetable broth
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • Salt and pepper, to taste

For the Crispy Chickpea Topping:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste

For Garnish:

  • Fresh chives, chopped
  • Extra shredded cheddar cheese

Instructions:

1. Prepare the Crispy Chickpeas:

  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Chickpea Preparation: Drain, rinse, and pat dry the chickpeas with a paper towel.
  3. Seasoning Chickpeas: Toss chickpeas in olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  4. Roast Chickpeas: Spread chickpeas on a baking sheet in an even layer. Roast for 20-30 minutes, shaking the pan halfway through, until crispy and golden. Set aside.

2. Make the Soup:

  1. Sauté Vegetables:
    • Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
    • Add the chopped onion and sauté for 5 minutes, or until translucent.
    • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
  2. Add Potatoes and Broth:
    • Stir in the diced potatoes and pour in the chicken or vegetable broth.
    • Bring to a boil, then reduce to a simmer.
    • Cover the pot and cook for 15-20 minutes, until the potatoes are tender.
  3. Add Broccoli:
    • Stir in the broccoli florets and cook for an additional 10 minutes, until the broccoli is tender.

3. Blend the Soup:

  1. Blend the Soup: Use an immersion blender to blend the soup until smooth. For a chunkier texture, blend only part of the soup or use a potato masher to mash some of the potatoes.
  2. Stir in Dairy and Cheese: Add the milk, heavy cream, and shredded cheddar cheese to the pot. Stir until the cheese is melted and the soup is creamy.
  3. Season the Soup: Season with salt and pepper to taste.
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4. Serve the Soup:

  1. Ladle Soup into Bowls:
    • Ladle the hot soup into bowls.
  2. Garnish:
    • Top with the crispy chickpeas, extra shredded cheddar cheese, and fresh chopped chives.
    • Serve with crusty bread on the side for a complete meal.

Helpful Tips:

  • Potato Type: For a creamier texture, use starchy potatoes like Russets. If you prefer a firmer soup, you can use waxy potatoes like Yukon Golds, though the soup won’t be as creamy.
  • Broccoli: Fresh broccoli works best, but you can use frozen broccoli if needed. Just make sure to thaw and drain the frozen broccoli thoroughly before adding it to the soup.
  • Cheese: Shred your own cheddar cheese for better melting. Pre-shredded cheese can contain anti-caking agents that affect its ability to melt smoothly.

Substitutions and Variations:

  • Vegetarian Version: Omit the chickpeas and use vegetable broth. Add white beans for extra protein if desired.
  • Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce to bring some heat to the soup.
  • Herb Variations: Add fresh herbs like thyme or parsley to the soup for added flavor.

Frequently Asked Questions:

Can I use a different type of cheese?

Yes! You can substitute cheddar with other cheeses like Gouda, Monterey Jack, or Parmesan for a different flavor profile.

Can I make this soup ahead of time?

Absolutely! This soup stores well in the fridge for up to 3 days and can be reheated on the stovetop. You can also freeze it for up to 3 months, though the texture of the broccoli may change slightly upon reheating.

How can I make this soup vegan?

To make this soup vegan, substitute the dairy with plant-based milk (like almond or oat milk) and use a dairy-free cheese alternative. Omit the heavy cream and use vegetable broth.

Conclusion:

This Loaded Broccoli Potato Soup is the ultimate comfort food for chilly weather. It’s creamy, cheesy, and packed with flavor from tender potatoes, broccoli, and crispy chickpeas. Whether you enjoy it as a comforting weeknight meal or as part of a weekend gathering, this soup is sure to become a favorite in your home. Customize it with your favorite toppings and enjoy every satisfying spoonful!

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