Description
Indulge in the creamy goodness of this comforting Broccoli Potato Cheese Soup. Packed with hearty vegetables and rich cheddar cheese, this soup is perfect for a cozy meal on a chilly day.
Ingredients
Scale
For the Soup:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups broccoli florets, chopped small
- 2 cups peeled and diced potatoes
- 3 cups vegetable or chicken broth
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground mustard (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- In a large pot over medium heat, melt the butter. Add the onion and cook for 3 to 4 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the broccoli, potatoes, and broth. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until the potatoes and broccoli are tender.
- Stir in the milk and heavy cream, and return to a low simmer. Use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks if desired.
- Stir in the shredded cheddar cheese gradually, mixing until fully melted and smooth.
- Add salt, pepper, and ground mustard (if using).
- If you prefer a thicker soup, stir in the cornstarch slurry and simmer for another 2 to 3 minutes until thickened.
- Serve hot, optionally garnished with extra cheese or chopped green onions.
Notes
- For a lighter version, substitute half-and-half or use more milk instead of cream.
- Frozen broccoli can be used in place of fresh.
- Add cooked bacon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg
