Description
This Cheddar Broccoli Potato Soup is thick, creamy, and loaded with hearty potatoes, fresh broccoli, and sharp cheddar cheese. It’s the ultimate comfort food, perfect for a warm and satisfying meal during colder months!
Ingredients
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- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups broccoli florets, chopped
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 cup heavy cream (or whole milk for a lighter version)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese (optional)
- 2 tablespoons cornstarch or flour (for thickening, optional)
- 1/4 cup water (for mixing with cornstarch if using)
- Crumbled bacon or green onions (for garnish, optional)
Instructions
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Sauté Aromatics:
- In a large pot, melt butter over medium heat.
- Add chopped onion and sauté for 3-4 minutes until softened.
- Stir in garlic and cook for another 30 seconds until fragrant.
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Cook the Potatoes & Broccoli:
- Add diced potatoes, broccoli florets, and chicken broth to the pot.
- Season with salt, pepper, and smoked paprika (if using).
- Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes, or until the potatoes and broccoli are fork-tender.
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Thicken the Soup (Optional):
- If you prefer a thicker soup, mix cornstarch with water to make a slurry and stir it into the pot. Simmer for 5 more minutes until slightly thickened.
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Blend for Creaminess (Optional):
- For a creamier texture, use an immersion blender to partially blend the soup.
- If you prefer a chunkier soup, leave the vegetables whole.
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Add Dairy & Cheese:
- Reduce heat to low and stir in the heavy cream.
- Slowly add shredded cheddar and Parmesan cheese, stirring constantly until melted and smooth.
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Serve & Garnish:
- Ladle the soup into bowls and top with crumbled bacon, green onions, or extra shredded cheese if desired.
- Serve warm with crusty bread or crackers.
Notes
- Swap heavy cream for Greek yogurt or half-and-half for a lighter option.
- Use frozen broccoli if fresh isn’t available—just add it 5 minutes before the soup is done.
- For extra protein, add shredded rotisserie chicken before serving.