The Best Broccoli Potato Cheese Soup
A comforting and creamy soup that combines broccoli, potatoes, and cheese, perfect for chilly days.
Ingredients
For cooking
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced For flavor base
- 2 cloves garlic, minced For flavor
- 4 cups broccoli florets (fresh or frozen) Main vegetable
- 2 large potatoes, peeled and diced For heartiness
- 4 cups vegetable broth For soup base
- 2 cups milk (or dairy-free alternative) For creaminess
- 2 cups shredded cheddar cheese (or cheese substitute) For cheesiness
- to taste Salt and pepper For seasoning
Optional garnish
- to taste Fresh parsley For garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and cook until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and let it cook for another minute until fragrant.
Cooking the Soup
- Add the broccoli florets and diced potatoes, stirring to combine for a couple of minutes.
- Add the vegetable broth, ensuring everything is nicely covered. Bring to a boil.
- Reduce the heat and let it simmer for about 15-20 minutes or until the potatoes and broccoli are tender.
- Using an immersion blender, carefully blend the soup to your desired texture.
- Slowly stir in the milk and shredded cheese, allowing them to melt into the soup.
- Season with salt and pepper to taste.
Serving
- Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Notes
Feel free to swap out vegetables or use non-dairy cheese options for a vegan-friendly version. Store leftovers in an airtight container for up to 4 days, or freeze for later use.