Description
A rich and creamy broccoli cheddar potato soup featuring tender potatoes, fresh broccoli florets, and melted sharp cheddar cheese, perfect for a comforting and hearty meal.
Ingredients
Vegetables
- 2 cups broccoli florets
- 2 large potatoes, diced
- 1 small onion, chopped
Dairy
- 2 cups cheddar cheese, shredded
- 1 cup milk
- 2 tbsp butter
Pantry
- 3 cups vegetable or chicken broth
- 2 tbsp flour
- Salt and pepper to taste
Instructions
- Sauté Onion: Melt 2 tablespoons of butter in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.
- Add Flour: Stir in 2 tablespoons of flour with the sautéed onions and cook for 1 minute to form a roux, which will help thicken the soup.
- Add Broth and Vegetables: Gradually pour in 3 cups of vegetable or chicken broth while stirring to avoid lumps. Add the diced potatoes and broccoli florets to the pot. Bring to a simmer and cook until the potatoes and broccoli are tender, approximately 15-20 minutes.
- Incorporate Milk and Cheese: Lower the heat and stir in 1 cup of milk followed by 2 cups of shredded cheddar cheese. Stir continuously until the cheese is fully melted and the soup is creamy.
- Blend (Optional): For a creamier texture, partially blend the soup using an immersion blender or transfer a portion to a blender and pulse gently, leaving some chunks for texture. Alternatively, blend fully for a smoother consistency.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with extra shredded cheddar or fresh herbs if desired.
Notes
- Use sharp cheddar cheese for a stronger, more pronounced flavor.
- Blend fully for a smooth, creamy soup or leave it chunky for added texture.
- Add diced carrots while simmering for a touch of natural sweetness and extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
