Cheesy Broccoli and Potato Soup
Cheesy Broccoli and Potato Soup is a creamy, comforting dish packed with tender potatoes, fresh broccoli, and melted cheddar cheese. It's rich, flavorful, and easy to make in just one pot.
Equipment
- Large pot For cooking the soup
- Immersion Blender Optional, for blending the soup
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 2 medium potatoes peeled and diced
- 2 cups broccoli florets chopped
- 1 cup whole milk
- 1.5 cups cheddar cheese shredded
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and cook until soft, about 3 minutes. Stir in minced garlic and cook for another minute.
- Pour in the broth and add diced potatoes. Bring to a gentle simmer and cook until the potatoes are fork-tender, about 10-12 minutes.
- Stir in the chopped broccoli and cook for another 5 minutes until bright green and tender.
- For a smoother soup, blend a portion of the mixture with an immersion blender, leaving some chunks for texture.
- Lower the heat and slowly stir in the shredded cheddar and milk. Stir gently until the cheese melts completely and the soup is creamy.
- Taste and adjust with salt and pepper. Serve hot with extra cheese or crispy bacon bits on top.
Notes
- For a thicker consistency, mash some of the potatoes before adding the cheese.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For extra creaminess, add a splash of heavy cream instead of milk.
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