Cheddar Broccoli Potato Soup Recipe
I first made cheddar broccoli potato soup on a cold, rainy day when I was craving something warm and comforting. I had some potatoes and broccoli in the fridge and thought, why not combine them with some cheese for a rich, creamy soup? I didn’t want anything too complicated, so I kept it simple. The result was a creamy, cheesy soup that had just the right balance of flavors.Now, this soup has become a favorite in our house. It’s the perfect combination of hearty potatoes, fresh broccoli, and melted cheddar cheese. Plus, it’s easy to make and always a hit with my family. Whether it’s a busy weeknight or a cozy weekend meal, this soup always hits the spot.
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Wooden spoon for stirring
- Measuring Cups and Spoons
- Potato peeler (for peeling the potatoes)
- Blender or immersion blender (optional for a smoother soup)
Ingredients
- 4 medium potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups broccoli florets
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 ½ cups shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion and cook for 2–3 minutes until softened.
- 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 broth and bring to a boil.
- Reduce the heat to low and simmer for about 15 minutes, or until the potatoes are tender.
- If you prefer a smoother soup, use an immersion blender to blend the soup to your desired consistency. Alternatively, you can transfer part of the soup to a blender, blend it, and return it to the pot.
- Stir in the heavy cream, shredded cheddar cheese, salt, and pepper.
- Cook for another 5 minutes, stirring until the cheese has melted and the soup is creamy.
- Serve the soup hot with crusty bread or a side salad.