🥣 Broccoli Potato Cheddar Soup
🌿 Description
Tender potatoes and broccoli simmer in a savory broth, then get blended into a creamy base and finished with sharp cheddar. It’s rich, satisfying, and full of wholesome flavor.
🛒 Ingredients (Serves 4)
- 2 tbsp butter or olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 medium potatoes, peeled & diced
- 3 cups broccoli florets (fresh or frozen)
- 3 cups vegetable broth (or chicken broth)
- 1 cup milk (or half-and-half for extra creaminess)
- 1½ cups shredded cheddar cheese
- ½ tsp dried thyme (optional)
- Salt & black pepper, to taste
- ¼ tsp paprika (optional)
- 1 tbsp flour (optional, for thicker soup)
👩🍳 Instructions
- Sauté aromatics
In a large pot, heat butter over medium heat. Add onion and cook until soft (3–4 minutes). Stir in garlic and cook for another minute. - Build the base
Add diced potatoes, broccoli, thyme, paprika, salt, and pepper. Pour in broth and bring to a boil. - Simmer
Reduce heat and simmer for 12–15 minutes until potatoes are tender. - Thicken (optional)
If you want a thicker soup, sprinkle in flour and stir well, or mash some potatoes directly in the pot. - Blend (optional)
For a smoother texture, blend part of the soup using a hand blender—leave some chunks for texture. - Add milk & cheese
Stir in milk, then gradually add cheddar cheese, stirring until melted and creamy. - Finish & serve
Taste and adjust seasoning. Serve warm.
🍽️ Serving Ideas
- Top with extra cheese, black pepper, or chili flakes
- Serve with crusty bread or garlic toast
- Add crispy croutons or toasted seeds for crunch
❓ Q & A
Q: Can I make it lighter?
Yes—use low-fat milk and reduce cheese slightly.
Q: Can I make it vegan?
Use plant-based milk and vegan cheddar alternatives.
Q: Can I freeze it?
Yes, but texture may change slightly due to dairy—reheat gently.
Q: Extra flavor ideas?
Add cooked chicken, bacon bits, or a dash of mustard for depth.
