Ultimate Potato Broccoli Cheese Soup
A creamy and comforting blend of potatoes and broccoli, this soup is perfect for cozy family gatherings.
Ingredients
For the Soup Base
- 2 tablespoons olive oil For sautéing vegetables.
- 1 medium onion, diced Adds sweetness and depth of flavor.
- 3 cloves garlic, minced Enhances flavor.
- 4 large potatoes, peeled and diced The heart of the soup.
- 4 cups vegetable broth For a rich, hearty base.
- 2 cups fresh broccoli florets Adds color and nutrition.
- 1 cup shredded cheddar cheese For creaminess and comfort.
- 1 cup milk (or almond milk for dairy-free) For an extra smooth texture.
- Salt and pepper to taste Essential for flavor.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Toss the diced potatoes into the pot, stirring well to coat with the onion and garlic mix. Cook for about 3 minutes to infuse flavor into the potatoes.
- Add the vegetable broth to the pot and bring to a boil. Once boiling, reduce the heat, cover, and let it simmer until the potatoes are tender, about 20 minutes.
- Add the fresh broccoli florets to the pot and continue to cook for an additional 5-7 minutes until the broccoli is vibrant and tender.
- Using an immersion blender or transferring the mixture in batches to a regular blender, blend until smooth. If you prefer a chunkier texture, blend only half the soup, leaving some pieces intact.
- Return the pot to low heat. Stir in the shredded cheddar cheese and milk until melted and creamy. Season with salt and pepper to taste.
- Ladle the soup into bowls, and add your favorite toppings like crispy croutons or fresh herbs!
Notes
For cheese variations, consider gouda or Monterey Jack. To retain the vibrant color of broccoli, avoid overcooking by adding it late in the cooking process. Leftovers can last in the refrigerator for 3 days or be frozen for up to 3 months.