Description
This comforting Cheddar Broccoli Potato Soup is a creamy and cheesy delight perfect for chilly days. Made with tender potatoes, fresh broccoli florets, sharp cheddar cheese, and a touch of cream, it’s a hearty and satisfying meal that’s simple to prepare on the stovetop. The soup can be blended for a smooth texture or partially pureed for a chunky consistency, offering flexibility in serving preferences.
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
- 1 cup heavy cream or milk
- 2 cups sharp cheddar cheese, shredded
Seasoning
- Salt and pepper, to taste
Instructions
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add Potatoes and Broth: Add the diced potatoes to the pot and pour in the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Add Broccoli: Stir in the chopped broccoli and cook for an additional 5-7 minutes until the broccoli is tender.
- Blend the Soup (Optional): For a smoother texture, use an immersion blender to blend the soup until smooth. Alternatively, blend half of the soup in a blender and then return it to the pot to maintain a creamy yet chunky consistency.
- Add Cream and Cheese: Stir in the heavy cream or milk, then gradually add the shredded cheddar cheese, stirring continuously until the cheese is fully melted and incorporated into the soup.
- Season: Season the soup with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and serve hot. Garnish with extra cheese or fresh herbs if desired.
Notes
- You can substitute milk for heavy cream for a lighter version of the soup.
- Using vegetable broth makes this soup suitable for vegetarians.
- For a smoother soup, blending is optional but recommended.
- Russet potatoes work best for creating a creamy texture but Yukon Gold potatoes can also be used.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
