Description
Cheddar Broccoli Potato Soup is a cozy, creamy bowl of comfort made with tender potatoes, fresh broccoli, and sharp cheddar cheese. A quick and satisfying soup ready in under 40 minutes!
Ingredients
- 4 cups broccoli florets, chopped into bite-size pieces
- 3 cups peeled and diced russet potatoes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups whole milk or half-and-half
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
- Fresh parsley or chives for garnish (optional)
Instructions
1. Melt the butter in a large pot over medium heat. Add the chopped onions and cook until soft and translucent, about 4 to 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Sprinkle the flour over the onions and garlic. Stir continuously for about 2 minutes to form a roux.
4. Slowly pour in the chicken broth while whisking to avoid lumps. Add the diced potatoes and bring the soup to a boil.
5. Reduce the heat and let it simmer for 12 to 15 minutes, until the potatoes are tender.
6. Add the broccoli florets and simmer for another 5 to 7 minutes until broccoli is tender but still bright green.
7. Lower the heat and stir in the milk or half-and-half. Heat gently without boiling.
8. Remove from heat and stir in the shredded cheddar cheese until fully melted.
9. Season with salt, pepper, and smoked paprika if using. Adjust seasoning to taste.
10. Serve hot with extra cheddar cheese and fresh parsley or chives on top, if desired.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth.
If you prefer a thicker soup, mash some of the potatoes or blend a portion of the soup.
Smoked paprika adds a subtle smoky flavor—optional but recommended!
Serve with crusty bread or warm rolls for a complete meal.