Description
This creamy Cheddar Broccoli Potato Soup is a comforting and hearty dish perfect for chilly days. Combining tender potatoes, fresh broccoli, and sharp cheddar cheese in a rich broth, it delivers a deliciously satisfying meal ready in under an hour.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
Vegetables
- 2 cups broccoli florets, chopped
Dairy & Cheese
- 1 cup heavy cream or milk
- 2 cups sharp cheddar cheese, shredded
Seasoning
- 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 soft and translucent, approximately 5 minutes.
- Add Potatoes and Broth: Stir in the peeled and diced potatoes, then pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add Broccoli: Add the chopped broccoli florets to the pot and continue simmering for an additional 5-7 minutes until the broccoli is tender but still vibrant green.
- Blend Soup: Using an immersion blender, carefully puree the soup to your preferred consistency, leaving some chunks for texture. Alternatively, transfer portions to a blender in batches and blend, then return to the pot.
- Stir in Cream and Cheese: Lower the heat and stir in the heavy cream or milk, followed by the shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is smooth.
- Season: Taste the soup and season with salt and freshly ground black pepper to your preference.
- Serve: Ladle the soup into bowls and serve warm, optionally garnished with extra shredded cheddar or fresh herbs.
Notes
- Use vegetable broth to keep the recipe vegetarian friendly.
- For a lighter soup, substitute heavy cream with whole milk or a lower-fat alternative.
- Russet potatoes work best for creamy texture but Yukon Gold potatoes can be substituted.
- Leftover soup can be stored refrigerated up to 3 days and reheated gently on the stovetop.
- Add a pinch of nutmeg for an extra layer of flavor if desired.
