Description
This creamy broccoli potato cheese soup is a comforting and hearty dish, perfect for chilly days. With tender potatoes, fresh broccoli, and melted cheese, it’s a filling and satisfying meal for the whole family.
Ingredients
Scale
- 2 tbsp butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 2 cups broccoli florets
- 1 ½ cups shredded cheddar cheese
- 1 cup heavy cream or milk
- Salt and pepper, to taste
- 1 tsp dried thyme (optional)
Instructions
- In a large pot, melt butter over medium heat. Add the chopped onion and garlic, cooking until softened, about 4-5 minutes.
- Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the potatoes are tender.
- Add the broccoli florets and continue to cook for another 5 minutes, until the broccoli is tender.
- Using an immersion blender, blend the soup until smooth, leaving some chunks of potato and broccoli for texture (alternatively, blend in batches in a regular blender).
- Stir in the shredded cheddar cheese and heavy cream, and cook until the cheese has melted and the soup is creamy. Season with salt, pepper, and thyme.
- Serve hot, garnished with extra cheese or a sprinkle of fresh herbs if desired.
Notes
- For a lighter version, substitute the heavy cream with milk or a dairy-free alternative.
- You can add crispy bacon bits or croutons on top for extra flavor and crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes