Broccoli Cheese and Potato Soup
A creamy and hearty broccoli cheese and potato soup perfect for chilly days, combining the earthy flavors of broccoli and potatoes with rich, sharp cheddar cheese.
Ingredients
Vegetables
- 1 cup Carrots, peeled and finely diced
- 1 large Onion, finely diced
- 2 large Russet potatoes, peeled and diced
- 1 pound Broccoli, florets chopped
- 1 tablespoon Garlic, minced
Base
- 1/4 cup Unsalted butter For sautéing vegetables
- 1/4 cup All-purpose flour To thicken the soup
- 4 cups Vegetable broth Or chicken broth for added flavor
- 1 cup Milk (2% or whole) For creaminess
Cheese and Seasoning
- 2 cups Sharp cheddar cheese, shredded More can be added for serving
- Sea salt, to taste
- Ground pepper, to taste
Instructions
Preparation
- Rinse the carrots and potatoes under cold water until clean.
- Peel the carrots and potatoes, and dice them into small, uniform pieces.
- Finely dice the onion and mince the garlic.
- Chop the broccoli florets into bite-sized pieces.
Cooking
- In a large soup pot, melt the unsalted butter over medium-high heat until foamy.
- Add the diced carrots and onion to the pot; sweat them until the onion is translucent (about 5-7 minutes).
- Stir in the minced garlic and sauté until fragrant (about 1 minute).
- Sprinkle the flour over the vegetables and stir for one minute to create a roux.
- Slowly pour in the vegetable broth and milk while stirring continuously to avoid lumps.
- Add the diced potatoes and increase heat to bring to a boil.
- Once boiling, reduce to a simmer and let cook for approximately 5 minutes.
- Season with sea salt and pepper, then add the broccoli.
- Continue simmering for an additional 10 minutes or until potatoes are tender.
- Remove from heat and stir in the shredded cheddar cheese until melted.
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Notes
Serve with warm bowls and garnish for presentation. Optionally pair with crusty bread or a light salad for a complete meal. Adjust ingredients for dietary preferences as needed.