Description
This creamy and comforting soup combines tender broccoli, hearty potatoes, and rich, cheesy goodness. It’s perfect for chilly days or when you’re craving something warm and satisfying. Packed with flavor, this soup is easy to make and loved by kids and adults alike.
Ingredients
Units
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- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups broccoli florets (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- 1 cup whole milk (or heavy cream)
- 2 cups shredded cheddar cheese
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup sour cream (optional, for garnish)
Instructions
- Prepare the base:
In a large pot, melt butter over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Stir in minced garlic and cook for another minute until fragrant. - Cook the vegetables:
Add diced potatoes and broccoli florets to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 10–15 minutes, or until the potatoes are fork-tender. - Blend the soup:
Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, only blend part of the soup and leave some pieces whole. Alternatively, transfer in batches to a blender and blend carefully. - Add dairy and cheese:
Return the soup to the pot if necessary. Stir in milk and shredded cheddar cheese. Continue to cook over low heat, stirring frequently, until the cheese is melted and the soup is creamy. Season with salt, pepper, and smoked paprika, if using. - Serve and enjoy:
Ladle the soup into bowls, garnish with sour cream if desired, and serve warm with crusty bread or crackers.
Notes
- For extra flavor, add a pinch of nutmeg or a dash of hot sauce to the soup.
- You can substitute heavy cream with half-and-half or use a plant-based milk for a lighter option.
- Use sharp cheddar cheese for a more pronounced cheesy flavor.