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Broccoli Potato Cheese Soup

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This broccoli potato cheese soup is a comforting, creamy, and cheesy bowl of goodness. Loaded with tender broccoli, hearty potatoes, and melted cheddar cheese, this soup is perfect for warming up on a chilly day. It’s easy to make and provides a great way to enjoy a filling and flavorful meal packed with vegetables.

Ingredients

Scale
  • 2 tbsp butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups broccoli florets (fresh or frozen)
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable broth (or chicken broth for added flavor)
  • 1 cup milk (or cream for a richer soup)
  • 1 ½ cups shredded sharp cheddar cheese
  • Salt and pepper, to taste
  • Optional: 1/4 tsp smoked paprika or a pinch of nutmeg for added flavor

For garnish:

  • Extra shredded cheese
  • Fresh chives or green onions, chopped

Instructions

  1. Sauté aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 4–5 minutes, until softened. Add the garlic and sauté for another 1 minute until fragrant.
  2. Add vegetables and broth: Add the broccoli florets and diced potatoes to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 15–20 minutes, or until the potatoes and broccoli are tender.
  3. Blend the soup: Using an immersion blender, blend the soup until smooth. If you prefer a chunkier soup, blend only part of the mixture. (Alternatively, carefully transfer the soup to a blender and blend in batches.)
  4. Add milk and cheese: Stir in the milk (or cream) and shredded cheddar cheese. Continue stirring over low heat until the cheese is fully melted and the soup is smooth and creamy. Season with salt, pepper, and optional paprika or nutmeg to taste.
  5. Serve: Ladle the soup into bowls and garnish with extra cheese and chopped chives or green onions if desired.

Notes

  • For added depth of flavor, use a combination of sharp cheddar and Gruyère cheese.
  • Adjust the thickness of the soup by adding more milk for a thinner consistency or a small amount of flour (added to the butter) if you prefer it thicker.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Find it online: https://recipe.ukfinda.com/broccoli-potato-cheese-soup/