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Cheddar Broccoli Potato Soup

Cheddar Broccoli Potato Soup
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A creamy and comforting Cheddar Broccoli Potato Soup, perfect for a chilly evening. This recipe features tender potatoes and broccoli in a rich, cheesy broth.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 4 cups peeled and diced potatoes (about 2 medium-large russet or Yukon gold)
  • 3 cups fresh broccoli florets
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2 cups milk (whole or 2%)
  • 2 cups shredded sharp cheddar cheese
  • Optional toppings: extra shredded cheddar, sour cream, chives, bacon bits

Instructions

  1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Pour in chicken or vegetable broth. Add diced potatoes, broccoli florets, salt, pepper, and thyme. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.
  3. While the soup simmers, in a separate small bowl, whisk together flour and 1/2 cup of the milk until smooth (this creates a slurry to prevent lumps).
  4. Once potatoes are tender, remove about 1-2 cups of the soup (mostly solids) and mash them or blend them with an immersion blender for a chunkier soup, or blend the entire pot for a smoother soup. Return the blended portion to the pot if partially blended.
  5. Stir in the remaining 1 1/2 cups of milk and the flour slurry into the soup. Cook, stirring constantly, until the soup thickens, about 5-7 minutes. Do not boil vigorously once milk is added.
  6. Remove from heat and stir in the shredded cheddar cheese until completely melted and smooth. Taste and adjust seasonings as needed.
  7. Serve hot, garnished with desired toppings.

Notes

  • For a smoother soup, you can blend the entire pot with an immersion blender after cooking the vegetables.
  • Ensure the flour and milk are well combined to avoid lumps.
  • Do not boil the soup vigorously after adding milk to prevent curdling.
  • Feel free to adjust the amount of cheese to your preference.

Nutrition

Find it online: https://www.masterthecook.com/cheddar-broccoli-potato-soup/