Creamy Broccoli Potato Cheddar Soup (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
2 tablespoons unsalted butter
02 -
1 small onion (chopped)
03 -
2 cloves garlic (minced)
04 -
3 medium potatoes (peeled and diced)
05 -
4 cups chicken or vegetable broth
06 -
2 cups fresh broccoli florets
07 -
1/2 cup heavy cream
08 -
1 1/2 cups shredded sharp cheddar cheese
09 -
1/2 teaspoon salt (adjust to taste)
10 -
1/4 teaspoon black pepper
11 -
1/2 teaspoon dried thyme (optional)
12 -
Fresh parsley (chopped, for garnish)
# Let's Cook!:
01 -
In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 4-5 minutes until softened
02 -
Add the minced garlic and cook for another 1-2 minutes, until fragrant
03 -
Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender
04 -
While the potatoes are cooking, blanch the broccoli in boiling water for 3-4 minutes, then drain and set aside
05 -
Once the potatoes are soft, use an immersion blender to blend the soup until smooth and creamy. (Alternatively, transfer to a blender in batches.)
06 -
Stir in the heavy cream, shredded cheddar cheese, salt, pepper, and dried thyme (if using). Stir until the cheese is melted and the soup is creamy
07 -
Add the blanched broccoli and stir to combine. Simmer for 3-5 minutes to heat everything through
08 -
Taste and adjust seasoning as needed
09 -
Serve the soup warm, garnished with chopped fresh parsley
# Cook's Notes:
01 -
For extra creaminess, add more heavy cream or a dollop of sour cream when serving
02 -
You can substitute broccoli with cauliflower for a different twist
03 -
To make the soup gluten-free, ensure the broth you use is gluten-free