Description
A creamy and cheesy soup that pairs tender potatoes with fresh broccoli, all enveloped in a smooth, velvety cheese broth. This rich and comforting soup is perfect for anyone craving a comforting, veggie-packed dish.
Ingredients
For the Broccoli Potato Cheese Soup:
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1 tablespoon unsalted butter
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1 medium onion, diced
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2 cloves garlic, minced
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4 medium potatoes, peeled and diced
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4 cups broccoli florets (fresh or frozen)
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4 cups vegetable or chicken broth
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2 cups whole milk (or half-and-half for a creamier texture)
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2 cups shredded cheddar cheese (or a mix of sharp and mild cheddar)
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1 teaspoon salt, or to taste
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½ teaspoon black pepper, or to taste
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½ teaspoon paprika (optional, for garnish)
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½ teaspoon dried thyme (optional)
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Fresh parsley, chopped (for garnish)
Optional Add-ins:
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1 cup cooked bacon, crumbled
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½ cup grated Parmesan cheese
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1 tablespoon hot sauce (for a little heat)
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1 cup shredded carrots for added texture and flavor
Instructions
Start by peeling and dicing the potatoes into bite-sized pieces. If you’re using fresh broccoli, cut it into florets. If using frozen broccoli, you can add it directly to the soup without thawing. Dice the onion and mince the garlic. Having all your vegetables prepped and ready to go will streamline the cooking process.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions and sauté them until they become soft and translucent, about 5 minutes. Add the minced garlic and sauté for another minute, until fragrant. Be careful not to let the garlic burn, as it can become bitter.
Add the diced potatoes and broccoli florets to the pot. Stir to combine with the onions and garlic. Pour in the vegetable or chicken broth, ensuring that the vegetables are covered with liquid. If needed, add a little more broth or water to ensure everything is submerged.
Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes and broccoli are tender. You should be able to easily pierce the potatoes with a fork.
For a creamy, smooth texture, use an immersion blender to purée the soup directly in the pot. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Blend until smooth, then return the soup to the pot.
For a chunkier version, blend only half of the soup, leaving some pieces of potato and broccoli intact for added texture.
Once the soup reaches your desired consistency, pour in the milk (or half-and-half for a richer version). Stir to combine. Then, gradually add the shredded cheddar cheese, stirring constantly until the cheese has fully melted into the soup.
Season the soup with salt, pepper, and dried thyme (if using). Taste and adjust the seasoning as needed.
Let the soup simmer for another 5-10 minutes, stirring occasionally, to ensure all the flavors meld together and the soup is heated through. If the soup is too thick, you can add a bit more milk or broth to reach your preferred consistency.
Ladle the soup into bowls and garnish with a sprinkle of paprika, fresh parsley, and additional shredded cheese if desired. You can also add crumbled bacon, grated Parmesan cheese, or any other optional toppings you prefer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 18-20g
- Carbohydrates: 30-35g
- Protein: 8-10g