Description

This hearty, creamy soup combines tender potatoes, fresh broccoli, and melty cheese in a rich, velvety broth. It’s a soul-soothing meal ideal for chilly evenings or a comforting lunch.

Ingredients

Scale

For the soup:
2 tbsp butter
1 small onion, chopped
3 garlic cloves, minced
3 cups peeled and diced potatoes (Yukon Gold or Russet)
3 cups broccoli florets
4 cups vegetable or chicken broth
1 cup milk (or half-and-half for extra creaminess)
1 cup shredded cheddar cheese
½ tsp dried thyme
Salt and pepper to taste
For garnish (optional):
Extra shredded cheese
Croutons or crispy bacon bits
Chopped parsley

Instructions

1️⃣ Sauté aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic. Sauté for 3–4 minutes until soft and fragrant.

2️⃣ Add vegetables and broth: Stir in the diced potatoes and broccoli. Pour in the broth and add thyme, salt, and pepper. Bring to a boil.

3️⃣ Simmer: Reduce heat and let simmer for about 15–20 minutes, or until the potatoes and broccoli are tender.

4️⃣ Blend (optional): For a creamier texture, use an immersion blender to blend part of the soup. You can also transfer half of it to a blender and puree, then return it to the pot.

5️⃣ Add milk and cheese: Stir in the milk and shredded cheddar cheese. Cook on low until the cheese is melted and the soup is smooth. Adjust seasoning to taste.

6️⃣ Serve: Ladle into bowls and garnish with extra cheese, croutons, or parsley as desired. Serve hot!

Notes

Use sharp cheddar for a bolder flavor.
Add a pinch of cayenne or smoked paprika for a little kick.

This soup stores well and tastes even better the next day.

Prep Time: 15 min
Cook Time: 25 min