Description
Potato Broccoli Cheddar Soup is a creamy, comforting dish packed with flavor.
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 2 cups broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
- Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are tender, add the broccoli florets to the pot. Continue to simmer for an additional 5-7 minutes, until the broccoli is bright green and tender.
- Use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier texture, blend only half of the soup.
- Stir in the heavy cream, shredded cheddar cheese, salt, pepper, and paprika, if using. Continue stirring until the cheese is melted and the soup is creamy.
- Taste the soup and adjust seasoning as needed, adding more salt, pepper, or spices to your liking.
- Remove from heat and ladle the soup into bowls. Garnish with fresh parsley if desired.
Notes
- This soup keeps well in the refrigerator for up to 3 days.
- You can freeze the soup for up to 3 months.
- For a lighter version, use low-fat milk instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Potato Broccoli Cheddar Soup, Creamy Soup, Comfort Food