Broccoli Potato Cheese Soup
Description:
This creamy, comforting Broccoli Potato Cheese Soup is perfect for chilly days or whenever you crave a hearty, cheesy soup. Tender broccoli and soft potatoes are blended with a velvety cheese sauce and a hint of garlic and smoked paprika, making it rich, flavorful, and irresistibly satisfying. It’s a wholesome meal that can be served as a starter or a main course with warm bread on the side.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Ingredients:
2 tbsp olive oil
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
3 cups broccoli florets (fresh or frozen)
2 medium potatoes, peeled & diced
4 cups vegetable or chicken broth
1 cup milk or half-and-half
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella (optional for extra creaminess)
1/2 tsp smoked paprika
Salt & pepper, to taste
Optional garnish: extra cheese, chopped parsley, or croutons
Instructions:
Heat the Base:
In a large pot, heat butter and olive oil over medium heat. Once melted, sauté the diced onion until soft and translucent (about 3-4 minutes).
Add Garlic:
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Cook Veggies:
Add the diced potatoes and broccoli florets. Stir to combine, coating them with the butter and oil. Cook for 2-3 minutes.
Add Broth:
Pour in the vegetable or chicken broth. Increase heat to high and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer until the potatoes and broccoli are tender (about 10-12 minutes).
Blend the Soup:
Use an immersion blender directly in the pot to blend until smooth and creamy. (Optional: Leave some chunks if you prefer a chunkier texture.)
Add Milk & Cheese:
Stir in the milk or half-and-half, then add the shredded cheddar and mozzarella cheese. Stir until the cheese is fully melted and the soup is smooth.
Season:
Add smoked paprika, salt, and pepper to taste. Stir well.
Serve:
Ladle into bowls and garnish with extra cheese, chopped parsley, or croutons if desired. Serve hot.
Tips:
For extra flavor, add a pinch of nutmeg or a splash of hot sauce.
Use a mix of cheeses (like Gruyère or Swiss) for a richer flavor.
Frozen broccoli works fine if fresh isn’t available; just reduce cooking time slightly.
Common Questions & Answers (FAQ):
Q1: Can I make this soup vegan?
A1: Yes! Use plant-based butter, a non-dairy milk (like almond or oat milk), and vegan cheese.
Q2: Can I store leftovers?
A2: Absolutely! Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the cheese.
Q3: Can I freeze this soup?
A3: You can, but it’s best to freeze it before adding cheese. Add cheese when reheating for best texture.
Q4: Can I add other vegetables?
A4: Yes! Carrots, celery, or cauliflower can be added for extra nutrition and flavor.
Q5: How can I make it thicker?
A5: Blend the soup completely for a creamier consistency or add a small slurry of flour or cornstarch with milk before adding cheese.