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Broccoli Cheddar Potato Soup

Broccoli Cheddar Potato Soup: A Creamy Comfort Classic
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A robust, velvety meal combining tender broccoli florets, hearty Yukon gold potatoes, and sharp melted cheddar into one rich, comforting bowl. This satisfying dish leverages the natural starch of potatoes for a silky, professional finish without excessive heavy cream. Perfect for a quick, filling dinner, this soup delivers a harmonious balance of vegetal sweetness and savory aromatics that warms the soul.

Ingredients

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4 cups fresh broccoli florets
3 large Yukon Gold potatoes, peeled and diced into 1/2 inch cubes
2 cups sharp cheddar cheese, freshly shredded
4 cups low-sodium vegetable broth
1 medium yellow onion, finely diced
1 cup heavy cream
3 tablespoons unsalted butter
2 cloves garlic, minced

Instructions

Melt butter in a large heavy-bottomed pot over medium heat.
Sauté diced onions until translucent and soft, about five minutes.
Add minced garlic and cook for one minute until fragrant.
Pour in the vegetable broth and bring to a gentle simmer.
Add the diced potatoes and cook for 15-20 minutes until fork-tender.
Stir in the broccoli florets and cook for another 5-7 minutes until tender.
Use an immersion blender to partially blend the soup to thicken the base while keeping some chunks of potato and broccoli.
Stir in the heavy cream and heat through.
Remove from heat and stir in the shredded sharp cheddar until fully melted and smooth.
Serve warm.

Notes

For a lighter texture, swap the heavy cream for half-and-half. Shred your cheddar by hand to ensure it melts smoothly without anti-caking agents found in pre-shredded bags. Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop.

Nutrition

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