Cheesy Potato & Broccoli Soup
A warm, creamy, and comforting soup made with potatoes, broccoli, and cheddar cheese, perfect for any occasion and easily adjustable for dietary preferences.
Ingredients
Main Ingredients
- 4 medium potatoes, peeled and diced Yukon Gold or russet both work; Yukon gives a creamier texture.
- 2 cups broccoli florets fresh or frozen.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth use low-sodium if you want tighter control of salt
- 1 cup shredded cheddar cheese sharp cheddar gives more flavor.
- 1 cup milk or cream 2% milk is fine; cream makes it richer.
- 2 tablespoons butter
- 1 teaspoon salt adjust to taste.
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika optional, for warmth and color.
Instructions
Preparation
- Peel and dice the potatoes into roughly 1-inch cubes. Chop the onion and mince the garlic. Cut broccoli into florets.
Cooking
- In a large heavy pot, melt butter over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes. Add garlic and cook 30–60 seconds until fragrant.
- Stir in the diced potatoes and cook 4–5 minutes to let them pick up the buttery flavors.
- Add the 4 cups of broth. Increase heat to bring to a boil, then reduce to a simmer. Cover and cook about 15 minutes, or until potatoes are easily pierced with a fork.
- Toss in broccoli florets and continue to simmer 5–7 minutes until broccoli is bright green and tender.
- Use an immersion blender to purée the soup to your preferred consistency. For a chunkier soup, blend only half and leave some pieces whole.
- Lower heat. Stir in the milk or cream, then add shredded cheddar gradually, stirring until melted and smooth. Avoid boiling once the cheese is added.
- Add salt, black pepper, and paprika (if using). Taste and adjust seasoning.
- If soup is too thick, stir in a splash of broth or milk to reach the desired texture. Ladle into bowls.
Serving
- Top with extra cheddar, croutons, chopped chives, or a drizzle of olive oil.
Notes
For lighter soup, use milk and reduce cheese slightly. For a richer flavor, use half-and-half or cream. Can be made vegetarian using vegetable broth and vegetarian cheese. Leftovers can be frozen and reheated.