Description
This Cheddar Broccoli Potato Soup is the ultimate comfort food! Creamy, cheesy, and packed with hearty potatoes and tender broccoli, it’s a warm and filling dish that’s perfect for cold days. This easy recipe comes together quickly and is perfect for a cozy family meal.
Ingredients
1 tablespoon butter
1 small onion, chopped
2 cloves garlic, minced
3 cups potatoes, peeled and diced
4 cups chicken or vegetable broth
2 cups broccoli florets (fresh or frozen)
1 1/2 cups shredded cheddar cheese
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional, for extra flavor)
1 tablespoon chopped green onions (optional, for garnish)
1 tablespoon bacon bits (optional, for garnish)
Instructions
Sauté onion and garlic: In a large pot, melt butter over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant.
Cook the potatoes: Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are tender.
Add the broccoli: Stir in the broccoli florets and cook for another 5-7 minutes, until the broccoli is tender.
Blend the soup (optional): For a smoother texture, use an immersion blender to blend the soup slightly (or transfer 2 cups of the soup to a blender, then return it to the pot). This will create a creamy base while still leaving chunks of potatoes and broccoli.
Add cheese and cream: Reduce the heat to low, then stir in the shredded cheddar cheese and heavy cream. Continue to stir until the cheese is melted and the soup is smooth.
Season: Taste and add salt, pepper, and paprika to your preference.
Serve: Ladle the soup into bowls and garnish with green onions or bacon bits, if desired. Serve hot with crusty bread for a complete meal!
Notes
For a lighter version, you can use milk instead of heavy cream and reduce the amount of cheese.
If you prefer a thicker soup, you can mash some of the potatoes directly in the pot or add a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) to thicken the soup.
Feel free to add extra vegetables like carrots or cauliflower for added flavor.