Description
This comforting Cheddar Broccoli Potato Soup is a creamy, cheesy delight perfect for chilly days. Featuring tender chunks of russet potatoes and fresh broccoli florets simmered in a savory broth, then blended with sharp cheddar cheese and cream for a rich, velvety texture. This hearty soup is simple to make and serves as a warming meal that the whole family will enjoy.
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
- 2 cups broccoli florets, chopped
Creamy Cheese Mix
- 1 cup heavy cream or milk
- 2 cups sharp cheddar cheese, shredded
Seasoning
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: Begin by melting the butter in a large pot over medium heat. Add the diced onion and minced garlic, cooking until the onions soften and become translucent, about 3-5 minutes, to build the soup’s savory base.
- Add Potatoes and Broth: Stir in the peeled and diced russet potatoes, then pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer gently for 15 minutes until the potatoes start to become tender.
- Add Broccoli: Add the chopped broccoli florets to the pot. Continue simmering for an additional 10-15 minutes until the broccoli and potatoes are tender and cooked through.
- Incorporate Cream and Cheese: Lower the heat and stir in the heavy cream or milk. Slowly add the shredded sharp cheddar cheese, stirring constantly until the cheese melts smoothly and the soup becomes creamy.
- Season and Serve: Season the soup with salt and pepper to taste. Simmer for another 2-3 minutes to blend the flavors fully. Serve hot, optionally garnished with extra cheddar or fresh herbs for a cozy meal.
Notes
- For a thinner soup, add more broth or milk to reach your desired consistency.
- To make it vegetarian, use vegetable broth instead of chicken broth.
- You can substitute heavy cream with milk for a lighter soup, but cream adds richness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a smoother texture, use an immersion blender to partially blend the soup before adding cheese.
