Recently tried Kenji's Maxxed Broccoli Cheese Soup - Fantastic!
The Question
https://www.seriouseats.com/broccoli-cheddar-cheese-soup-food-lab-recipe
Kenji's Maxxed Broccoli Cheese Soup delivers exceptional flavor and luxurious texture by using potatoes as a thickening agent and carrots for both flavor development and characteristic cheese color. Multiple cooks successfully reduce the cheese by half while maintaining excellent results.
Best Method
The recipe uses potatoes as a thickening agent, which experienced cooks identify as a "genius move" for creating the soup's consistency without relying solely on dairy. Carrots play a dual role: they contribute significant flavor depth and naturally achieve the characteristic orange cheese color that makes the soup visually appealing. For reheating leftovers, use microwave power level 5 for 6 minutes, stirring every minute to prevent separation and maintain the smooth texture.
Alternative Approaches
Multiple experienced cooks successfully halved the cheese content while maintaining the soup's thick, luxurious consistency and "spot-on flavor and color." This 50% cheese reduction still produces restaurant-quality results, demonstrating that the vegetable base provides substantial richness beyond the dairy component. The soup also works effectively as a topping for baked potatoes, transforming leftovers into a complete meal.
Where Cooks Disagree
The original recipe calls for a substantial amount of cheese, but experienced home cooks report mixed feelings about this quantity. While some appreciate the ultra-rich "replacing water with cheese" approach, others find half the specified cheese amount produces equally impressive flavor, color, and texture without the excessive dairy content.
Common Mistakes
No preparation errors were identified in community testing, indicating the recipe's techniques are reliable and forgiving.
Food Safety Notes
No food safety concerns were raised regarding preparation or storage methods in community testing.