Description
Indulge in a comforting bowl of Broccoli Potato Cheese Soup, a creamy and flavorful dish perfect for chilly days. This easy-to-make soup combines the richness of cheddar cheese with the wholesome goodness of broccoli and potatoes, creating a satisfying meal for the whole family.
Ingredients
Scale
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups peeled and diced potatoes (Yukon Gold or Russet)
- 3 cups chopped broccoli florets
- 4 cups vegetable or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon mustard powder (optional)
- Salt and black pepper to taste
- Chopped green onions or extra cheese for garnish (optional)
Instructions
- Sauté Aromatics: Heat butter and olive oil in a large pot over medium heat. Sauté diced onion until soft, then add garlic and cook for 1 minute.
- Cook Potatoes: Add diced potatoes and broth. Simmer until potatoes are fork-tender, about 12–15 minutes.
- Add Broccoli: Mix in chopped broccoli and simmer for an additional 5–7 minutes until tender.
- Blend: Use an immersion blender to reach desired consistency—smooth or chunky.
- Finish Soup: Stir in milk, heavy cream, and gradually add cheddar cheese until melted. Season with paprika, mustard powder, salt, and pepper.
- Serve: Garnish with green onions or extra cheese. Enjoy hot!
Notes
- For a lighter version, use half-and-half or more milk instead of heavy cream.
- To make it vegetarian, opt for vegetable broth and vegetarian-friendly cheese.
- Leftovers can be refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 65mg
