Description
This Broccoli Potato Cheese Soup recipe is a comforting and creamy dish that’s perfect for a cozy night in. The combination of tender potatoes, fresh broccoli, and two types of cheese makes this soup a flavorful delight.
Ingredients
Scale
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 cups diced potatoes (peeled if desired)
- 3 cups broccoli florets, chopped small
- 4 cups vegetable or chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
For Finishing:
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- Chopped green onions or extra cheese for garnish (optional)
Instructions
- In a large pot, heat butter and olive oil over medium heat. Add onion and cook for 3–4 minutes until soft.
- Stir in garlic and cook for 30 seconds more.
- Add diced potatoes, broccoli, broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
- Use an immersion blender to puree part of the soup for a creamier texture, leaving some chunks for bite.
- Stir in milk and cream, then add shredded cheddar and Parmesan cheese, stirring until melted and smooth.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with green onions or more cheese if desired.
Notes
- For a lighter version, use all milk or substitute with half-and-half.
- Add a pinch of cayenne for a subtle kick or top with crispy bacon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 65 mg
