Hearty Creamy Potato Broccoli Cheddar Soup You'll Love
Enjoy a warm bowl of Hearty Creamy Potato Broccoli Cheddar Soup that's comforting and delicious for chilly days.
Servings: 4 bowls
Calories: 350kcal
Equipment
- Large pot
- Immersion blender
Ingredients
For the Soup Base
- 4 cups Russet Potatoes Can swap with Yukon Gold for a buttery flavor.
- 2 cups Broccoli Florets Substitute with cauliflower or spinach for variation.
- 1 medium Onion Shallots can be used for a milder taste.
- 2 cloves Garlic Fresh garlic preferred, garlic powder can substitute.
For the Liquid
- 4 cups Vegetable Broth Chicken broth can be used for a non-vegetarian option.
For the Creaminess
- 2 cups Sharp Cheddar Cheese Can swap with gouda or reduce for a lighter version.
- 1 cup Heavy Cream Use coconut cream for a vegan substitute.
For Cooking
- 2 tablespoons Butter Can substitute with olive oil for a dairy-free version.
- to taste Salt
- to taste Pepper
Instructions
How to Make Hearty Creamy Potato Broccoli Cheddar Soup
- Melt butter in a large pot over medium heat. Add finely chopped onions and minced garlic; cook until fragrant and translucent, about 3-4 minutes.
- Toss in diced russet potatoes and broccoli florets; stir to combine with the aromatics for about 3 minutes.
- Add vegetable broth until the ingredients are covered by about an inch. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
- Use an immersion blender to puree the mixture until smooth or transfer to a blender in batches.
- Gradually stir in the sharp cheddar cheese until it melts completely; then mix in heavy cream until fully incorporated.
- Taste your soup and adjust the salt and pepper accordingly. Serve it in warm bowls, optionally topped with croutons or fresh herbs.
Notes
You can garnish with extra cheese or fresh herbs for an appealing look. For vegan adaptation, substitute heavy cream with coconut cream and cheddar cheese with a plant-based alternative.