Description
This creamy and comforting Broccoli Potato Cheese Soup combines tender potatoes, fresh broccoli florets, and sharp cheddar cheese in a velvety broth. Perfect as a warming main or starter, the soup offers a delicious blend of flavors and textures, enhanced by aromatic herbs and spices. A great option for a cozy meal that’s both filling and nutritious.
Ingredients
Scale
Vegetables
- 3 medium potatoes, peeled and diced
- 4 cups broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
Dairy
- 2 tablespoons unsalted butter
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
Liquids & Seasonings
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 2 tablespoons all-purpose flour (optional, for thickening)
Garnish
- Fresh chives for garnish
Instructions
- Prepare the Aromatics: In a large pot, heat the butter and olive oil over medium heat until melted and shimmering. Add the diced onion and sauté for 4 to 5 minutes until the onion softens and becomes translucent. Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it brown.
- Add Vegetables and Broth: Add the diced potatoes, broccoli florets, vegetable broth, salt, black pepper, smoked paprika, and dried thyme to the pot. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes and broccoli are tender and easily pierced with a fork.
- Prepare the Cream Mixture: For a thicker soup, whisk the flour into the milk until smooth, then stir this mixture along with the heavy cream into the pot. Mix well to incorporate the dairy and flour evenly into the soup.
- Blend the Soup: Use an immersion blender to puree part of the soup directly in the pot, leaving some chunks of vegetables for texture and heartiness. Blend carefully to achieve a creamy yet slightly chunky consistency.
- Melt the Cheese: Lower the heat to low and gradually add the shredded sharp cheddar cheese in small batches, stirring continuously until the cheese is fully melted and the soup is smooth. Taste the soup and adjust seasoning with additional salt or pepper if desired.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped chives. Serve immediately for a comforting and flavorful meal.
Notes
- For a lighter soup, substitute half-and-half for the heavy cream to reduce fat content without sacrificing creaminess.
- You can swap out part or all of the broccoli with cauliflower for a variation with a milder flavor.
- Leftover soup keeps well in the refrigerator for up to 3 days; reheat gently on the stovetop to prevent curdling.
- To make the recipe gluten-free, omit the all-purpose flour or replace it with a gluten-free thickener like cornstarch.
- Adjust the cheese type or quantity based on preference for sharpness or mildness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 65 mg
