Potato Broccoli Cheddar Soup
A comforting and creamy potato broccoli cheddar soup that is quick to make and family-friendly, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 4 medium potatoes, peeled and diced Use starchy potatoes like Russets or Yukon Golds.
- 2 cups broccoli florets Add last to maintain color and texture.
- 1 medium onion, chopped
- 2 cloves garlic, minced Do not let the garlic brown.
- 4 cups vegetable or chicken broth Use low-sodium broth for better control over salt.
- 2 cups shredded sharp cheddar cheese Use freshly shredded for a smoother melt.
- 1 cup heavy cream Adds silk and richness.
- 2 tablespoons butter For sautéing the onion and garlic.
- to taste salt and pepper Adjust to preference.
- 1 teaspoon paprika Optional.
- for garnish Fresh parsley Optional for serving.
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and minced garlic, sauté until translucent and soft, about 4–6 minutes.
- Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are tender, add the broccoli florets to the pot and continue to simmer for an additional 5–7 minutes.
- Use an immersion blender to puree the soup to your desired consistency, leaving some small chunks if preferred.
- Stir in the heavy cream, shredded cheddar cheese, salt, pepper, and paprika if using. Continue stirring until cheese is melted.
- Taste the soup and adjust the seasoning as needed. Remove from heat and ladle into bowls.
- Garnish with fresh parsley if desired.
Notes
For a vegan version, substitute heavy cream with cashew cream and use dairy-free cheese.