Description
This comforting Broccoli Potato Cheese Soup is a creamy and flavorful dish perfect for cozy nights. Loaded with fresh vegetables and cheesy goodness, it’s a satisfying soup that will warm you up from the inside out.
Ingredients
Scale
Broccoli Potato Cheese Soup:
- 2 tablespoons butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups broccoli florets, chopped small
- 2 cups peeled and diced potatoes (Yukon gold or russet)
- 3 cups vegetable or chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- Chopped green onions or extra cheese for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent.
- Add Vegetables: Stir in the garlic and cook for 1 more minute. Add the chopped potatoes and broccoli, then pour in the broth.
- Cook Soup: Bring to a boil, then reduce the heat and simmer uncovered for 15–20 minutes or until the vegetables are very tender.
- Blend and Simmer: Use an immersion blender to partially blend the soup for texture, or transfer half to a blender and return to the pot. Stir in the milk and cream, and simmer for another 5 minutes.
- Finish and Serve: Remove from heat and slowly stir in the shredded cheese until melted and smooth. Season with salt, pepper, and paprika if using. Serve hot with desired garnishes.
Notes
- For a lighter version, substitute half-and-half or more milk in place of heavy cream.
- You can also use frozen broccoli in place of fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 290
- Sugar: 4g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg
