Description
This comforting Cheddar Broccoli Potato Soup combines tender potatoes, fresh broccoli, and sharp cheddar cheese in a creamy broth. Perfect for a cozy meal, this easy-to-make soup is rich, flavorful, and perfect for warming up on a chilly day.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 2 cups broccoli florets, chopped
- 1 cup heavy cream or milk
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 5 minutes.
- Add Potatoes and Broth: Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Add Broccoli: Add the chopped broccoli florets to the pot and continue to simmer for another 5-7 minutes until the broccoli is tender but still vibrant green.
- Blend Soup (Optional): For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, leave it chunky if preferred.
- Add Dairy and Cheese: Stir in the heavy cream or milk, then add the shredded sharp cheddar cheese. Stir gently until the cheese is completely melted and the soup is creamy.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with additional cheddar or fresh herbs if desired.
Notes
- You can substitute milk for heavy cream for a lighter version.
- Use vegetable broth to make this recipe vegetarian.
- For extra flavor, add a pinch of nutmeg or smoked paprika.
- Leftovers keep well in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in a microwave to avoid curdling the dairy.
