Description
This Broccoli Potato Cheese Soup is the ultimate comfort food! Creamy, rich, and loaded with tender potatoes, fresh broccoli, and gooey cheese, this soup is both satisfying and easy to make. Perfect for chilly nights or when you need a cozy bowl of goodness, it’s a family favorite that pairs wonderfully with crusty bread.
Ingredients
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- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and diced
- 4 cups broccoli florets, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or whole milk for a lighter option)
- 2 cups shredded sharp cheddar cheese
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika (optional, for extra depth)
- 1 tbsp cornstarch + 2 tbsp water (optional, for a thicker soup)
Instructions
Step 1: Sauté the Aromatics
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until softened, about 3 minutes.
- Add the minced garlic and cook for 30 seconds, until fragrant.
Step 2: Cook the Potatoes and Broccoli
- Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the potatoes are fork-tender.
- Stir in the broccoli and continue cooking for 5 minutes, until bright green and tender.
Step 3: Blend and Add the Cheese
- Using an immersion blender, blend the soup to your desired consistency (chunky or smooth). Alternatively, blend half the soup in a blender, then return it to the pot.
- Stir in the heavy cream, shredded cheese, salt, pepper, and smoked paprika. Mix until the cheese melts and the soup is creamy.
- If a thicker soup is desired, mix cornstarch with water and stir it in, cooking for 2 more minutes until thickened.
Step 4: Serve and Enjoy!
- Ladle the soup into bowls and garnish with extra cheese or crispy bacon bits. Serve warm with crusty bread or crackers.
Notes
- Make it vegetarian by using vegetable broth instead of chicken broth.
- Lighter version: Swap heavy cream for whole milk or half-and-half.
- Add protein: Stir in cooked shredded chicken or crispy bacon.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat.
- Freezing: This soup freezes well without the cheese. Freeze for up to 3 months, then add cheese when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg