Potato Broccoli Cheddar Soup

Here’s a cozy and hearty Potato Broccoli Cheddar Soup recipe — creamy, cheesy, and perfect for a comforting meal!

🥔🥦 Potato Broccoli Cheddar Soup

Ingredients (serves 4–6):

• 2 tbsp butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 medium potatoes, peeled and diced

• 2 cups broccoli florets (fresh or frozen)

• 4 cups vegetable or chicken broth

• 1 cup milk (or half-and-half for richer texture)

• 1 cup shredded sharp cheddar cheese

• 1/2 cup grated carrot (optional, for sweetness and color)

• 1 tbsp all-purpose flour (for thickening)

• Salt and pepper to taste

• Pinch of paprika or mustard powder (optional for depth)

• Extra cheese, green onions, or croutons for topping (optional)

Instructions:

1. Sauté aromatics:
   In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft (3–4 minutes). Add garlic and cook for 1 more minute.

2. Add vegetables and broth:
   Stir in potatoes, broccoli, and carrots (if using). Pour in the broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until vegetables are tender.

3. Thicken the soup:
   In a small bowl, whisk flour into the milk until smooth. Slowly stir it into the soup. Simmer for another 5–10 minutes, stirring frequently, until thickened.

4. Add cheese:
   Remove from heat and stir in the shredded cheddar until melted and creamy. Season with salt, pepper, and optional paprika or mustard powder.

5. Blend (optional):
   For a smoother texture, use an immersion blender to partially or fully blend the soup. Or leave it chunky — up to you!

6. Serve:
   Ladle into bowls and top with extra cheese, green onions, or croutons.

Would you like a vegan version or one that works in a slow cooker or Instant Pot?