Broccoli Potato Cheese Soup
Warm your heart and belly with this comforting Broccoli Potato Cheese Soup, featuring rich cheddar, tender potatoes, and vibrant broccoli in a soothing broth. Perfect for busy weeknights or chilly evenings!
Servings: 6 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups broccoli florets (fresh or frozen) Fresh preferred, but frozen is acceptable.
- 4 cups vegetable or chicken broth
- 2 cups whole milk (or half-and-half for a creamier texture) Use half-and-half for a richer soup.
- 2 cups shredded cheddar cheese (or a mix of sharp and mild cheddar)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ teaspoon paprika (optional, for garnish)
- ½ teaspoon dried thyme (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 cup cooked bacon, crumbled Optional but recommended for extra flavor.
- ½ cup grated Parmesan cheese
- 1 tablespoon hot sauce (for a little heat) Adjust according to taste.
- 1 cup shredded carrots for added texture and flavor
Instructions
Preparation
- Peel and dice the potatoes into bite-sized pieces. If using fresh broccoli, cut it into florets. For frozen broccoli, you can add it directly to the soup without thawing. Dice the onion and mince the garlic.
Sauté
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions and sauté until soft and translucent, about 5 minutes. Add minced garlic and sauté for an additional minute.
Cook Vegetables
- Add the diced potatoes and broccoli to the pot, stirring to combine. Pour in the broth, ensuring the vegetables are submerged. Bring to a boil over medium-high heat, then reduce to low and simmer for 15-20 minutes until tender.
Blend Soup (Optional)
- For a creamy texture, use an immersion blender to purée the soup in the pot. Alternatively, blend half the soup in a regular blender and return it to the pot for a chunkier version.
Add Dairy
- Once you reach the desired consistency, pour in the milk (or half-and-half) and gradually stir in the shredded cheddar cheese until melted and creamy. Season with salt, pepper, and thyme to taste.
Simmer and Serve
- Let the soup simmer for another 5-10 minutes, stirring occasionally. If too thick, add a splash more broth. Ladle into bowls and garnish with paprika, parsley, and cheese.
Notes
Store leftovers in an airtight container in the fridge for up to three days or freeze for future enjoyment. Reheat gently, adding a splash of broth as needed.