Broccoli Cheese and Potato Soup
A heartwarming and creamy soup with rich cheese, tender potatoes, and vibrant broccoli, perfect for chilly days.
Ingredients
For the soup base
- 1/4 cup unsalted butter
- 1 medium onion, finely diced
- 2 medium carrots, peeled and finely diced
- 1 tablespoon garlic, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup milk (2% or whole)
- 2 large Russet potatoes, peeled and diced
- 1 pound broccoli, florets chopped
- 2 cups sharp cheddar cheese, shredded
- Sea salt, to taste
- Ground pepper, to taste
Instructions
Preparation
- Rinse the carrots and potatoes under cold water. Peel and dice them into small, uniform pieces.
- Finely dice the onion and mince the garlic. Chop the broccoli into bite-sized pieces.
Cooking
- In a large soup pot, melt the butter over medium-high heat. Add the diced carrots and onion, sauté until the onion is translucent.
- Stir in the minced garlic and cook for about a minute.
- Sprinkle the flour over the sautéed vegetables. Stir constantly for about a minute.
- Slowly pour in the vegetable broth and milk while stirring continuously.
- Add the diced potatoes and bring to a boil. Reduce heat and let it simmer for around five minutes.
- Season with sea salt and ground pepper to taste, then add the chopped broccoli.
- Continue to simmer for another ten minutes, or until potatoes are tender.
- Remove from heat and stir in the shredded cheddar cheese until melted.
Serving
- Ladle the soup into bowls, garnishing with extra cheese, fresh parsley, or sour cream if desired. Serve warm.
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Notes
Cut vegetables into uniform pieces for even cooking. For a smoother soup, use an immersion blender at the end. Adjust seasoning according to taste.