Broccoli Potato Cheese Soup
A comforting and creamy soup combining the earthy flavors of broccoli and potatoes with rich cheddar cheese.
Ingredients
Vegetables
- 1 large head broccoli, chopped into florets
- 2 medium potatoes, diced Yukon Gold or Russet preferred
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids
- 4 cups vegetable broth
- 1 cup heavy cream Can substitute with low-fat milk for a lighter option
Cheese & Seasonings
- 2 cups shredded cheddar cheese Or mix in gruyere or sharp white cheddar for variety
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
- Fresh chives for garnish (optional)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
- Stir in the diced potatoes and sauté for an additional 3-4 minutes until they begin to soften.
- Add the broccoli florets and pour in the vegetable broth. Bring the mixture to a boil.
- Reduce heat and simmer for about 15-20 minutes, or until the potatoes and broccoli are tender.
- Use an immersion blender to blend the soup until smooth, or transfer in batches to a regular blender and return it to the pot.
Finishing
- Stir in the heavy cream and shredded cheddar cheese. Keep the heat low and stir gently until the cheese has melted and the soup is creamy.
- Season with salt, pepper, and dried thyme if using. Adjust the seasonings to taste.
- Serve hot, garnished with fresh chives if desired.
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Notes
Serve with crusty bread or homemade rolls, and offer toppings like crispy croutons or extra cheese for customization. Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.