The Best Broccoli Potato Cheese Soup
A comforting and creamy soup made with broccoli, potatoes, and cheddar cheese, perfect for chilly days.
Equipment
- large pot
- immersion blender
- measuring cups
- Measuring spoons
- cutting board
- knife
Ingredients
- 4 cups Broccoli florets Fresh or frozen.
- 2 large Potatoes Peeled and diced.
- 1 small Onion Chopped.
- 2 cloves Garlic Minced.
- 4 cups Vegetable broth Low-sodium recommended.
- 1 cup Milk Can substitute with non-dairy milk.
- 2 cups Shredded cheddar cheese For a creamy texture.
- 2 tablespoons Olive oil For sautéing.
- to taste Salt Adjust according to preference.
- to taste Pepper Adjust according to preference.
- 1 teaspoon Dried thyme Optional for added flavor.
- for garnish Fresh parsley Chopped.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for about 10 minutes until the potatoes are tender.
- Add the broccoli florets and cook for another 5-7 minutes until tender but still bright green.
- Using an immersion blender, blend the soup to your desired consistency. For a chunkier texture, blend only half of the soup.
- Return the pot to low heat and stir in the milk and shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.
- Season with salt, pepper, and dried thyme if using. Taste and adjust seasoning as needed.
- Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
This soup is versatile; feel free to add other vegetables or spices to suit your taste.