Description
Indulge in the creamy goodness of Cheddar Broccoli Potato Soup, a comforting and flavorful dish perfect for any occasion.
Ingredients
Scale
For the Soup:
- 1 tablespoon butter or olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups peeled and diced potatoes (Yukon Gold or russet)
- 3 cups low-sodium vegetable or chicken broth
- 2 cups chopped broccoli florets
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1 cup whole milk or half-and-half
- 1 1/2 cups shredded sharp cheddar cheese
- 1 tablespoon flour or cornstarch (optional, for thickening)
- chopped chives or extra cheese for garnish
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and cook for 4–5 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add potatoes, broth, thyme, salt, pepper, and paprika if using. Bring to a boil, then reduce heat and simmer for 10–12 minutes until potatoes are nearly tender.
- Add chopped broccoli and continue cooking for another 8–10 minutes until vegetables are soft.
- For a creamier texture, blend part of the soup using an immersion blender or mash lightly with a spoon.
- Stir in milk and shredded cheddar, and cook over low heat until cheese is melted and soup is creamy.
- If you prefer a thicker consistency, whisk flour or cornstarch with a little cold water and stir it into the soup, simmering for a few minutes more.
- Serve hot, garnished with chives or additional cheese.
Notes
- For added richness, stir in a spoonful of sour cream before serving.
- Use frozen broccoli if fresh isn’t available—just reduce cook time slightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 7g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 55mg
