Description
A rich and creamy broccoli cheddar potato soup made with tender potatoes, fresh broccoli florets, and melted sharp cheddar cheese. This comforting American soup is hearty, cheesy, and perfect for a cozy meal on chilly days.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 2 cups broccoli florets
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- 1 1/2 cups shredded sharp cheddar cheese
- Salt and black pepper, to taste
Instructions
- Sauté aromatics: Melt butter in a pot over medium heat. Add the chopped onion and minced garlic, sautéing until they become fragrant and translucent, about 3-5 minutes.
- Cook potatoes: Add diced potatoes to the pot along with the broth. Bring the mixture to a boil, then reduce to a simmer and cook for 15 minutes or until potatoes are just tender.
- Cook broccoli: Add the broccoli florets to the pot and continue to simmer until the broccoli is tender but still bright green, about 5 minutes.
- Blend soup (optional): For a creamy texture, partially blend the soup using an immersion blender or by transferring a portion to a blender. Leave some chunks for texture.
- Add dairy and cheese: Stir in the milk or cream, then add the shredded cheddar cheese. Stir gently until the cheese is fully melted and the soup is smooth. Be careful not to boil the soup after adding the cheese to prevent curdling.
- Season and serve: Season with salt and black pepper to taste. Serve the soup hot for a comforting meal.
Notes
- Use sharp cheddar cheese for a stronger, more pronounced flavor.
- Do not boil the soup after adding the cheese to avoid curdling.
- Add diced carrots along with potatoes for extra color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
