Broccoli, Potato & Cheddar Soup
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 2 cups broccoli florets (fresh or frozen)
- 1 cup shredded sharp cheddar cheese (more for serving if you like)
- 1 cup milk or half-and-half
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- Pinch of red pepper flakes (optional, for a little heat)
Instructions
1. Sauté aromatics
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and cook 4–5 minutes until softened.
- Add the garlic and cook 1 minute until fragrant.
2. Add potatoes and broth
- Add the diced potatoes to the pot.
- Pour in the vegetable broth.
- Bring to a boil, then reduce to a simmer.
- Cook 12–15 minutes, or until potatoes are tender.
3. Add broccoli
- Add the broccoli florets.
- Continue simmering another 6–8 minutes until broccoli is tender.
4. Blend (optional for creaminess)
Choose one method:
- Partially blend: Use an immersion blender to pulse several times, leaving some chunks.
- Fully blend: Blend until creamy.
- No blending: Leave the soup chunky—your choice!
5. Add dairy & cheese
- Reduce heat to low.
- Stir in the milk or half-and-half.
- Add the shredded cheddar cheese a handful at a time, stirring until melted and smooth.
- Season with salt, pepper, and paprika.
6. Serve
- Ladle into bowls and top with extra cheddar, cracked pepper, or a drizzle of cream if desired.
Tips & Variations
- Extra creamy: Add ¼ cup sour cream at the end.
- Thicker soup: Mash some potatoes before adding cheese, or add a slurry of 1 tbsp cornstarch + 2 tbsp water.
- Healthier: Replace half the potatoes with cauliflower.
- More flavor: Add ½ teaspoon Dijon mustard when stirring in the cheese—it brightens the cheddar flavor.