Description
Indulge in the ultimate comfort food with this rich and creamy Broccoli Potato Cheese Soup. Packed with tender potatoes, vibrant broccoli, and gooey cheddar cheese, this soup is a hearty and satisfying meal on its own.
Ingredients
Scale
For the Soup:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups peeled and diced potatoes
- 3 cups broccoli florets, chopped small
- 3 cups chicken or vegetable broth
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Melt the butter: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened. Stir in the garlic.
- Cook the vegetables: Add the potatoes and broth. Simmer until potatoes are tender. Add broccoli and simmer until tender.
- Add dairy and cheese: Stir in milk and heavy cream. Add cornstarch slurry if desired. Reduce heat and stir in cheddar cheese until smooth.
- Season and serve: Season with salt, pepper, and paprika. Blend for a smoother texture if desired. Serve warm with extra cheese or bread.
Notes
- Use Yukon gold potatoes for a creamier texture.
- For a lighter version, replace heavy cream with more milk or half-and-half.
- Leftovers can be stored in the fridge for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 5g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
