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Cheddar Broccoli Potato Soup

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This hearty soup combines tender potatoes, fresh broccoli, and sharp cheddar cheese in a rich, creamy broth. It’s a satisfying dish that’s easy to prepare and perfect for any day.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups peeled and diced potatoes (about 3 medium potatoes)
  • 4 cups low-sodium chicken or vegetable broth
  • 3 cups broccoli florets, chopped into bite-sized pieces
  • 1 cup shredded carrots
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1/4 cup all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • Fresh parsley or chives, chopped, for garnish (optional)

Instructions

  • Sauté Aromatics:

    • In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 3-4 minutes.
    • Stir in the minced garlic and cook for an additional 1 minute until fragrant.

  • Cook Potatoes:

    • Add the diced potatoes to the pot along with the broth, dried thyme, salt, and pepper.
    • Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 10 minutes, or until the potatoes are just tender.

  • Add Broccoli and Carrots:

    • Stir in the chopped broccoli florets and shredded carrots.
    • Continue to simmer for another 5-7 minutes, until the vegetables are tender but still vibrant in color.

  • Prepare Cream Mixture:

    • In a separate saucepan, whisk together the flour and milk until smooth.
    • Place over medium heat and cook, stirring constantly, until the mixture thickens, about 3-4 minutes.
    • Stir in the heavy cream and cook for an additional 1-2 minutes until heated through.

  • Combine and Add Cheese:

    • Pour the cream mixture into the pot with the vegetables and stir to combine.
    • Remove the pot from heat and gradually stir in the shredded cheddar cheese until fully melted and the soup is smooth.

  • Adjust Seasoning and Serve:

    • Taste the soup and adjust seasoning with additional salt and pepper if needed.
    • Ladle the soup into bowls and garnish with fresh parsley or chives, if desired.
    • Serve warm with crusty bread or crackers.

Notes

  • For a smoother consistency, use an immersion blender to purée a portion of the soup before adding the cheese.
  • For added depth of flavor, consider adding a pinch of smoked paprika or cayenne pepper.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally.

Find it online: https://recipe.newsvks.com/cheddar-broccoli-potato-soup/