🥔🥦 Potato Broccoli Cheddar Soup
🔸 Ingredients (Serves 4–6)
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2 tbsp butter or olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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3 medium potatoes, peeled and diced (Yukon Gold or Russet work well)
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4 cups broccoli florets, chopped small
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4 cups chicken or vegetable broth
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1 cup milk or half-and-half
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1 cup heavy cream (or more milk for a lighter soup)
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2 cups sharp cheddar cheese, shredded
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Salt and pepper to taste
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Optional: pinch of cayenne or paprika for warmth
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Optional garnish: extra cheese, green onions, bacon bits
🔹 Instructions
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Sauté the aromatics:
In a large pot, melt butter over medium heat.
Add onion and cook until softened (4–5 minutes).
Stir in garlic and cook 1 minute more. -
Add potatoes and broth:
Add diced potatoes and pour in the broth.
Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until potatoes are just tender. -
Add broccoli:
Stir in broccoli and continue to simmer for another 5–7 minutes, until broccoli is tender but not mushy. -
Blend (optional):
For a creamier texture, use an immersion blender to partially blend the soup, or blend 1–2 cups of the soup in a regular blender and return it to the pot. -
Add dairy and cheese:
Stir in milk, cream, and shredded cheddar.
Heat gently until cheese is melted and soup is smooth — do not boil after adding cheese. -
Season and serve:
Add salt, pepper, and optional cayenne to taste.
Serve hot, topped with extra cheddar, green onions, or bacon if desired.
✨ Tips:
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Use pre-steamed or frozen broccoli to cut prep time.
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Add cooked chicken or crumbled sausage for a heartier meal.
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For gluten-free, skip the roux — potatoes naturally thicken the soup.
Would you like a slow cooker version or one that’s dairy-free?