Description
A rich and creamy broccoli potato cheese soup that combines tender potatoes, fresh broccoli, and sharp cheddar cheese in a velvety broth. This comforting American classic is perfect for chilly days and can be made easily on the stovetop with simple ingredients for a wholesome, satisfying meal.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups peeled and diced potatoes
- 3 cups broccoli florets, chopped small
- 3 cups chicken or vegetable broth
- 1 cup milk
- 1 cup heavy cream
Cheese and Seasoning
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Thickening (Optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Potatoes: Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer for 10–12 minutes, or until the potatoes become fork-tender.
- Add Broccoli: Stir in the chopped broccoli florets and continue simmering for another 5–7 minutes until the broccoli is tender but still vibrant.
- Add Dairy and Thicken: Stir in the milk and heavy cream. If using the cornstarch slurry, add it now and stir well until the soup thickens slightly. Reduce heat to low to avoid curdling.
- Incorporate Cheese: Gradually add the shredded cheddar cheese a handful at a time, stirring constantly until the cheese is completely melted and the soup is smooth.
- Season and Blend: Season the soup with salt, black pepper, and paprika to taste. For a creamier texture, use an immersion blender to blend part or all of the soup, or leave it chunky if preferred.
- Serve: Serve the soup warm, garnished with extra shredded cheese or with crusty bread on the side.
Notes
- Use Yukon gold potatoes for a creamier texture and better flavor.
- For a lighter soup, replace heavy cream with additional milk or half-and-half.
- Vegetarian option: use vegetable broth instead of chicken broth.
- Leftovers can be refrigerated for up to 4 days and reheated gently on the stove or microwave.
- To avoid curdling, keep heat low when adding dairy and cheese.
