BROCCOLI POTATO CHEESE SOUP
This creamy and comforting Broccoli Potato Cheese Soup combines tender potatoes, fresh broccoli, and a rich, velvety cheese broth. It's the perfect hearty soup to warm up with on a cold day.
Ingredients
- 4 medium potatoes peeled and diced
- 2 cups broccoli florets
- 1 small onion chopped
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 tablespoon butter
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add chopped onion and garlic, cooking for 3-4 minutes until softened.
- Add diced potatoes and broth to the pot, bring to a boil, then reduce to a simmer. Cook for 15 minutes or until potatoes are tender.
- Add broccoli florets to the pot and cook for another 5 minutes until the broccoli is bright green and tender.
- Using an immersion blender, blend the soup until it reaches your desired consistency (you can leave it slightly chunky or blend it smooth).
- Stir in heavy cream, salt, pepper, and thyme.
- Gradually add shredded cheddar cheese, stirring until fully melted and incorporated.
- Taste and adjust seasoning if necessary, then serve hot.
Notes
- For a lighter version, you can substitute half-and-half or milk for the heavy cream.
- If you prefer a thicker soup, you can blend more of the potatoes and broccoli.
- Leftover soup can be stored in the fridge for up to 3 days and reheated on the stove.
- For extra flavor, top the soup with extra shredded cheese or crispy bacon bits before serving.
- You can add other vegetables, such as carrots or celery, for added texture and nutrition.
- For a vegetarian version, ensure you're using vegetable broth.
- You can freeze the soup for up to 1 month, though the texture may change slightly upon reheating.
- Make the soup spicier by adding a pinch of cayenne pepper or a dash of hot sauce.