Here’s a delicious, easy recipe 👇
🥣 Creamy Broccoli and Potato Soup with Cheddar
Ingredients (serves 4–6)
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2 tbsp butter
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1 tbsp olive oil
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1 small onion, chopped
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2 garlic cloves, minced
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3 cups broccoli florets, chopped small
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2 medium potatoes, peeled and diced (Yukon gold or russet)
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4 cups chicken or vegetable broth
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1 cup milk (or half-and-half for extra creaminess)
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1 cup shredded sharp cheddar cheese
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Salt & pepper, to taste
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Optional garnish: extra cheese, croutons, or bacon bits
Instructions
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Sauté aromatics:
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In a large pot, melt butter with olive oil over medium heat.
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Add onion and sauté until soft (about 3–4 minutes).
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Add garlic and cook another 30 seconds.
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Add vegetables and broth:
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Stir in chopped potatoes and broccoli.
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Pour in broth and bring to a boil.
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Reduce heat, cover, and simmer 15–20 minutes until potatoes and broccoli are tender.
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Blend for creaminess:
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Use an immersion blender to puree the soup until smooth, or leave some chunks for texture.
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(Alternatively, transfer in batches to a blender — be careful with hot liquid!)
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Add milk and cheese:
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Stir in milk (or cream) and cheddar cheese until melted and smooth.
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Season to taste with salt and pepper.
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Serve:
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Ladle into bowls and top with extra shredded cheese, crispy bacon, or croutons if desired.
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💡 Tips & Variations
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Extra creamy: Add 2 tbsp cream cheese or a splash of heavy cream.
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More veggies: Add diced carrots or celery at the sauté step.
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Smoky twist: Stir in a dash of smoked paprika or top with smoked gouda cheese.
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Thick soup: Mash a few potatoes instead of blending completely.
Would you like me to give you a slow cooker version (so you can just toss everything in and let it simmer all day)?
