Description
This Broccoli Potato Cheese Soup is a rich, comforting blend of tender potatoes, vibrant broccoli florets, and sharp cheddar cheese simmered in a creamy broth. Perfectly balanced with aromatic sautéed onions and garlic, this soup is easy to prepare on the stovetop and makes a hearty meal for any day.
Ingredients
Scale
Soup Base Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups peeled and diced potatoes
- 3 cups vegetable or chicken broth
- 3 cups chopped broccoli florets
Dairy and Seasonings
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
Garnish
- Extra shredded cheese
- Chopped parsley
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the butter and sauté the diced onion until soft and translucent, about 4–5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Potatoes and Broth: Stir in the peeled and diced potatoes along with the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 10–12 minutes until the potatoes are just tender.
- Cook Broccoli: Add the chopped broccoli florets to the pot and continue to simmer for another 6–8 minutes until the broccoli is tender yet still bright green in color.
- Add Dairy and Seasonings: Stir in the milk, heavy cream, salt, black pepper, and paprika if using. Reduce the heat to low to gently heat the soup without boiling.
- Melt Cheese: Gradually add the shredded sharp cheddar cheese, stirring continuously until the cheese has melted completely and the soup is smooth.
- Blend Soup for Creaminess: For a creamier texture, use an immersion blender to blend part of the soup directly in the pot, or carefully transfer half of the soup to a blender and puree until smooth, then return it to the pot and stir well.
- Serve and Garnish: Serve the soup hot, garnished with extra shredded cheese and chopped parsley as desired for added flavor and presentation.
Notes
- You can use frozen broccoli instead of fresh—add it during the last 5 minutes of cooking to avoid overcooking.
- For a lighter version, substitute half-and-half for heavy cream and reduce the amount of cheese slightly.
