Broccoli Potato Cheese Soup
A comforting and hearty soup that's easy to make, combining broccoli, potatoes, and cheese for a rich flavor suitable for both lunch and dinner.
Ingredients
Main Ingredients
- 2 cups broccoli florets Use fresh for better flavor.
- 2 large potatoes, peeled and diced Yukon Gold or russet recommended.
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded cheese (cheddar works well) Can substitute with Gruyère or Monterey Jack.
- 1 cup milk or cream For a lighter option, use low-fat milk or a non-dairy alternative.
- 3 tablespoons butter Use vegan butter for a dairy-free version.
- to taste Salt and black pepper
- 1 teaspoon dried thyme or paprika (optional) Adjust based on personal preference.
Instructions
Cooking
- In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes and broccoli florets to the pot. Pour in the vegetable broth, making sure the veggies are fully covered.
- Bring the mixture to a boil, then reduce to a simmer. Cook until the vegetables are tender, about 15-20 minutes.
- Using a potato masher or immersion blender, blend the soup until it reaches your desired level of smoothness, leaving some chunks for texture if preferred.
- Stir in the milk or cream and shredded cheese, mixing until the cheese has melted and incorporated smoothly.
- Season with salt, black pepper, and optional herbs or spices to taste. Adjust the thickness by adding more broth or milk if necessary.
- Let the soup simmer for another 5 minutes to warm through before serving.
Notes
For the best flavor, use fresh broccoli. This soup retains well in the fridge for 3-4 days and can be frozen for longer storage. Consider adding carrots or cauliflower for extra nutrition, or various cheeses for different flavors.