Description
Creamy Broccoli and Cheddar Potato Soup is a hearty and comforting dish loaded with tender potatoes, fresh broccoli, and sharp cheddar cheese. It’s perfect for chilly days and makes a satisfying meal on its own.
Ingredients
Units
Scale
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and diced
- 3 cups broccoli florets, chopped small
- 4 cups vegetable or chicken broth
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and cook until soft, about 3-4 minutes.
- Stir in garlic and cook for another 30 seconds.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until potatoes are tender.
- Add chopped broccoli and continue simmering for another 5-7 minutes until broccoli is tender.
- Stir in milk and heavy cream. Cook for 2-3 minutes until heated through.
- Remove from heat and stir in shredded cheddar cheese until fully melted and incorporated.
- Season with salt, pepper, and smoked paprika (if using). Use an immersion blender for a smoother texture if desired, or leave chunky.
- Serve hot, garnished with extra cheese or chopped green onions if desired.
Notes
- For a lighter version, use half-and-half instead of heavy cream or substitute with more milk.
- Add cooked bacon bits on top for extra flavor.
- Leftovers can be stored in the fridge for up to 4 days and reheated gently on the stove.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 75mg