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Broccoli Potato Cheese Soup

Broccoli Potato Cheese Soup is the ultimate comfort food—a creamy, hearty soup packed with tender broccoli, chunks of soft potatoes, and a rich, cheesy flavor. Perfect for chilly evenings, this soup brings warmth and satisfaction with every spoonful. Plus, it’s easy to make with everyday ingredients and comes together in under an hour! Whether served with crusty bread or on its own, it’s a crowd-pleaser for all ages.
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Ingredients
  

  • 2 cups broccoli florets fresh or frozen
  • 2 large potatoes peeled and diced
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 4 cups chicken or vegetable broth
  • 1 cup shredded cheddar cheese
  • 1 cup heavy cream or milk for a lighter option
  • 2 tablespoons butter
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • Optional: 1/2 teaspoon smoked paprika

Instructions
 

  • Step-by-Step Instructions
  • Prepare the Base:
  • In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent (about 3–4 minutes).
  • Cook the Potatoes and Broccoli:
  • Add the diced potatoes and broccoli florets to the pot. Pour in the chicken or vegetable broth, ensuring the vegetables are fully submerged. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are fork-tender.
  • Blend for Creaminess:
  • Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is. (If using a regular blender, blend in batches and return to the pot.)
  • Add Cream and Cheese:
  • Stir in the heavy cream and shredded cheddar cheese. Cook over low heat, stirring constantly, until the cheese has melted and the soup is creamy.
  • Season and Serve:
  • Season with salt, black pepper, and smoked paprika, adjusting to taste. Ladle into bowls and garnish with additional cheddar cheese or a sprinkle of paprika if desired.