Creamy Broccoli Potato Cheese Soup
This cozy and comforting Creamy Broccoli Potato Cheese Soup is packed with tender potatoes, vibrant broccoli, and sharp cheddar cheese in a velvety, flavorful broth. It’s the perfect easy soup for chilly nights—hearty, cheesy, and family-approved!
Ingredients
- 2 tbsp butter
- 1 small onion chopped
- 3 garlic cloves minced
- 3 cups peeled and diced potatoes Yukon Gold or Russet
- 3 cups broccoli florets
- 4 cups vegetable or chicken broth
- 1 cup milk or half-and-half for extra creaminess
- 1 cup shredded cheddar cheese
- ½ tsp dried thyme
- Salt and pepper to taste
For garnish (optional)
- Extra shredded cheese
- Croutons or crispy bacon bits
- Chopped parsley
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic and sauté for 3-4 minutes.
- Stir in potatoes and broccoli, then add broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes.
- Blend part of the soup with an immersion blender or in a regular blender for a smoother texture.
- Stir in milk and cheddar cheese. Cook on low until smooth.
- Serve with extra cheese, croutons, or parsley.
Notes
- Make It Creamier: Use half-and-half or add a splash of heavy cream for extra richness.
- Blending Tip: Blend more or less of the soup based on your texture preference.
- Cheese Tip: Use freshly shredded cheddar for best melt and flavor.
- Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- Vegetarian Option: Use vegetable broth and omit bacon garnish.