Name: Broccoli Potato Cheese Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 2 cloves garlic, minced; 4 cups broccoli florets (from about 1 pound broccoli); 2 large russet potatoes, peeled and cubed (about 2 pounds); 4 cups chicken broth (or vegetable broth for a vegetarian option); 1 cup milk (whole milk or 2% for richness); 1 1/2 cups shredded cheddar cheese (sharp or medium, your preference); 1/4 cup grated Parmesan cheese (optional, for extra flavor); Salt, to taste; Freshly ground black pepper, to taste; Pinch of nutmeg (optional, enhances cheesy flavor)

Description

A comforting and creamy Broccoli Potato Cheese Soup recipe made with simple ingredients. Easy to make and perfect for a cozy meal.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
4 cups broccoli florets (from about 1 pound broccoli)
2 large russet potatoes, peeled and cubed (about 2 pounds)
4 cups chicken broth (or vegetable broth for a vegetarian option)
1 cup milk (whole milk or 2% for richness)
1 1/2 cups shredded cheddar cheese (sharp or medium, your preference)
1/4 cup grated Parmesan cheese (optional, for extra flavor)
Salt, to taste
Freshly ground black pepper, to taste
Pinch of nutmeg (optional, enhances cheesy flavor)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Add the cubed potatoes and the broccoli florets to the pot. Stir to coat them lightly with the oil and onion mixture.
4. Pour in the chicken broth (or vegetable broth). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
5. Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, blending until smooth.
6. Return the blended soup to the pot. Stir in the milk and cook over low heat, stirring frequently, until heated through but not boiling.
7. Gradually add the shredded cheddar cheese and Parmesan cheese (if using), stirring constantly until the cheese is completely melted and incorporated.
8. Season with salt and freshly ground black pepper to taste. Add a pinch of nutmeg if desired.
9. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. This soup also freezes well.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 8g
Sodium: 700mg
Fat: 18g
Carbohydrates: 30g
Fiber: 6g
Protein: 15g