If you love the flavors of classic cabbage rolls but want something easier to make, this Cabbage Roll Soup is the perfect solution! It’s a hearty, comforting bowl of savory ground beef, tender cabbage, rice, and a flavorful tomato-based broth. This one-pot wonder brings all the nostalgia of traditional cabbage rolls with none of the fuss, making it ideal for weeknight dinners or meal prepping.

Ingredients

• 1 lb (450g) ground beef
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium head of cabbage, chopped (about 6 cups)
• 1 large carrot, peeled and sliced
• 1 can (14.5 oz/410g) diced tomatoes
• 1 can (15 oz/425g) tomato sauce
• 4 cups (960ml) beef broth
• 1/2 cup (90g) uncooked rice
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 2 tbsp (30ml) olive oil

Directions

1. Cook the Ground Beef:
   • In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Remove any excess grease.
2. Sauté Aromatics:
   • Add the diced onion and minced garlic to the pot. Cook for 2-3 minutes, stirring frequently, until the onion softens and becomes translucent.
3. Add Vegetables:
   • Stir in the chopped cabbage and carrot slices. Cook for another 3-4 minutes, allowing the cabbage to wilt slightly.
4. Build the Soup Base:
   • Pour in the diced tomatoes, tomato sauce, and beef broth. Add the uncooked rice, paprika, thyme, salt, and pepper. Stir well to combine.
5. Simmer the Soup:
   • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the flavors meld together.
6. Adjust Seasoning and Serve:
   • Taste the soup and adjust the seasoning if needed. Ladle into bowls and enjoy hot with crusty bread or a side salad.

Notes

• Rice Options: You can use brown rice or even cauliflower rice for a lower-carb alternative. Adjust cooking times accordingly.
• Make It Spicy: Add a pinch of red pepper flakes or cayenne for a kick.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of broth or water if the soup thickens.
• Freezing: This soup freezes well. Cool completely, portion into freezer-safe containers, and store for up to 3 months. Thaw overnight in the fridge and reheat.

This Cabbage Roll Soup combines wholesome ingredients and homestyle flavors in a way that’s both delicious and easy to make. It’s comfort food that warms your soul!

Kielbasa Soup with Potatoes is a warm, hearty meal that’s perfect for chilly evenings. This soup combines smoky kielbasa sausage, tender potatoes, and a medley of vegetables in a rich, savory broth. Quick to prepare and loaded with flavor, it’s a one-pot wonder that will satisfy your entire family. Whether served with crusty bread or enjoyed on its own, this soup is a comforting classic you’ll want to make again and again.

Ingredients

For the Soup:

• 1 tbsp olive oil
• 1 lb (450g) kielbasa, sliced into rounds
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 medium potatoes (about 1.5 lb / 680g), peeled and diced
• 2 medium carrots, sliced
• 2 stalks celery, diced
• 6 cups (1.4 liters) chicken broth
• 1 tsp smoked paprika
• ½ tsp dried thyme
• Salt and pepper, to taste
• 2 cups (100g) chopped kale or spinach

Optional Toppings:

• Fresh parsley, chopped
• Grated Parmesan cheese

Directions

1. Sauté the Kielbasa:
   Heat olive oil in a large soup pot over medium heat. Add the sliced kielbasa and cook until lightly browned, about 5 minutes. Remove from the pot and set aside.
2. Cook the Vegetables:
   In the same pot, add the diced onion, carrots, and celery. Sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
3. Add the Potatoes and Seasonings:
   Add the diced potatoes, smoked paprika, dried thyme, salt, and pepper to the pot. Stir to coat the vegetables with the seasonings.
4. Simmer the Soup:
   Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer, cover, and let the soup cook for 15-20 minutes, or until the potatoes are tender.
5. Return the Kielbasa:
   Add the browned kielbasa back into the pot. Stir in the chopped kale or spinach and let it cook for an additional 5 minutes until wilted. Adjust the seasoning with more salt and pepper if needed.
6. Serve and Enjoy:
   Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Serve hot.

Notes

• Substitutions: You can replace kale with spinach or cabbage for a slightly different flavor. Sweet potatoes can also be used in place of regular potatoes for a touch of sweetness.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
• Freezing: This soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.
• Additions: For extra flavor, add a splash of heavy cream or a dollop of sour cream when serving.

Kielbasa Soup with Potatoes is a quick, hearty, and versatile recipe that brings warmth and satisfaction with every spoonful. It’s the perfect dish for a cozy night in!

Beef and Barley Soup is the perfect dish for cozy evenings, packed with tender chunks of beef, wholesome barley, and a medley of flavorful vegetables. This hearty, nutritious soup is a one-pot wonder that’s easy to make and bursting with savory goodness. It’s ideal for meal prep, as it tastes even better the next day. Warm your soul with every comforting spoonful of this timeless classic!

Ingredients

• 1 lb (450g) beef stew meat, cut into small cubes
• 2 tbsp (30ml) olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 6 cups (1.4L) beef broth
• 1 cup (200g) pearl barley
• 1 (14.5 oz / 411g) can diced tomatoes, with juices
• 1 tbsp (15ml) Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp black pepper
• Salt to taste
• 1 cup (150g) fresh green beans, trimmed and chopped

Directions

1. Brown the Beef:
   Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. Sauté Vegetables:
   In the same pot, add the onion, carrots, celery, and garlic. Sauté for 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
3. Build the Base:
   Add the beef broth, diced tomatoes (with juices), Worcestershire sauce, thyme, rosemary, and black pepper. Stir well to combine.
4. Add the Barley and Beef:
   Return the browned beef to the pot, along with the pearl barley. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40-50 minutes, stirring occasionally.
5. Add Green Beans:
   Add the chopped green beans to the pot during the last 10 minutes of cooking. Cook until the green beans are tender and the barley is fully cooked.
6. Season and Serve:
   Taste the soup and adjust the seasoning with salt if needed. Serve hot with crusty bread for dipping.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave, adding a splash of broth if the soup thickens.
• Freezing: This soup freezes well for up to 3 months. Let it cool completely before freezing in portion-sized containers. Thaw overnight in the refrigerator before reheating.
• Substitutions: Swap pearl barley for farro or rice if desired. For a gluten-free option, use quinoa or lentils instead of barley.
• Add-ins: Boost the nutrition with spinach, kale, or diced potatoes for extra heartiness.

Beef and Barley Soup is a warm hug in a bowl, perfect for family dinners or as a make-ahead meal for busy weeks. Enjoy this comforting classic that’s as satisfying as it is delicious!

Chicken Pot Pie Noodle Skillet combines the creamy, comforting flavors of classic chicken pot pie with the simplicity of a one-pan noodle dish. This recipe is perfect for busy weeknights, offering a hearty and satisfying meal that’s ready in no time. Packed with tender chicken, savory vegetables, and egg noodles in a luscious sauce, this skillet meal is sure to become a family favorite.

Ingredients

• 2 cups cooked chicken, shredded or diced
• 2 tbsp butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 2 cups egg noodles
• 2 cups chicken broth
• 1 cup milk
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• ½ tsp black pepper, or to taste
• ½ tsp salt, or to taste
• 2 tbsp fresh parsley, chopped (optional, for garnish)

Directions

1. Cook the Vegetables: In a large skillet, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened.
2. Make the Sauce: Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1–2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
3. Add Seasonings and Chicken: Stir in the thyme, salt, and pepper. Add the cooked chicken and frozen peas to the skillet, mixing well.
4. Cook the Noodles: Add the egg noodles to the skillet and stir to combine. Cover the skillet and let simmer for 8–10 minutes, or until the noodles are tender and cooked through, stirring occasionally.
5. Serve: Remove the skillet from heat and garnish with fresh parsley, if desired. Serve hot and enjoy!

Notes

• Substitutions: Use rotisserie chicken or leftover turkey as an easy substitute for cooked chicken.
• Vegetarian Option: Replace the chicken with mushrooms and double the peas and carrots for a vegetarian version.
• Make Ahead: This dish reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Thicker Sauce: For a thicker sauce, mix 1 tbsp of cornstarch with 2 tbsp of water and stir it into the skillet during step 3.
• Cheesy Twist: Add ½ cup of shredded cheese to the sauce for an extra creamy, cheesy flavor.

The Chicken Pot Pie Noodle Skillet delivers all the nostalgic goodness of chicken pot pie in a quick, one-pan meal that’s perfect for the whole family. Give it a try for your next comfort-food craving!

Stuffed Pepper Soup is a cozy, hearty dish that delivers all the flavors of traditional stuffed peppers in a warm and satisfying bowl. Packed with ground beef, tender bell peppers, tomatoes, and rice, this one-pot wonder is both comforting and easy to make. Perfect for a chilly evening or when you’re craving a wholesome meal, this soup is sure to become a family favorite.

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cups beef broth
• 1 can (14 oz) diced tomatoes, with juice
• 1 can (14 oz) tomato sauce
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• ¾ cup uncooked white rice
• 1 tbsp olive oil (optional, for sautéing vegetables)

Directions

1. Cook Ground Beef: In a large pot or Dutch oven over medium heat, cook the ground beef until browned. Drain any excess fat and set aside.
2. Sauté Vegetables: Add olive oil to the pot if needed. Sauté the onion, green bell pepper, and red bell pepper for 4–5 minutes, or until softened.
3. Combine Ingredients: Return the cooked ground beef to the pot. Stir in the beef broth, diced tomatoes, tomato sauce, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Bring the mixture to a gentle boil.
4. Add Rice: Stir in the uncooked rice, reduce the heat to low, and cover the pot. Let the soup simmer for 20–25 minutes, stirring occasionally, until the rice is tender.
5. Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper if needed.
6. Serve: Ladle the soup into bowls and garnish with shredded cheese or fresh parsley, if desired.

Notes

• Rice Options: Substitute white rice with brown rice or quinoa for added nutrition. Adjust cooking time accordingly.
• Protein Swap: Use ground turkey, chicken, or sausage instead of beef for a twist.
• Make Ahead: This soup stores well in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of broth if it thickens.
• Freezer-Friendly: Freeze the soup without rice, then add freshly cooked rice when reheating for the best texture.
• Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for some heat.

Stuffed Pepper Soup is a delicious and easy way to enjoy a classic comfort food with less effort. Its rich flavors and hearty ingredients make it a go-to meal for any occasion!

This One-Pot Macaroni Cheeseburger Soup is the ultimate comfort food, bringing together the flavors of a classic cheeseburger in a cozy, creamy soup. Loaded with ground beef, tender macaroni, and melted cheese in a savory broth, this soup is both hearty and satisfying. Perfect for chilly days or quick weeknight dinners, this one-pot recipe is easy to make, requires minimal cleanup, and will be loved by the whole family.

Ingredients

• 0.75 lb ground beef
• 1 small onion (about 0.15 lb), diced
• 1 medium carrot (about 0.13 lb), diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup elbow macaroni
• 1 cup shredded cheddar cheese
• ½ cup heavy cream (or milk for a lighter option)
• 1 tbsp olive oil
• Salt and pepper to taste
• Chopped green onions or parsley for garnish (optional)

Directions

1. Cook the Beef: In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it into small pieces, about 5–6 minutes. Drain any excess fat.
2. Sauté Vegetables: Add the diced onion, carrot, and minced garlic to the pot with the beef. Cook for 4–5 minutes, or until the vegetables are softened.
3. Add Broth and Tomatoes: Pour in the beef broth and add the diced tomatoes (with juice). Season with salt and pepper. Bring the mixture to a gentle boil.
4. Cook the Pasta: Stir in the elbow macaroni, then reduce the heat to a simmer. Cover and cook for 10–12 minutes, or until the pasta is tender.
5. Make It Cheesy: Once the pasta is cooked, stir in the shredded cheddar cheese and heavy cream. Stir until the cheese is fully melted and the soup is creamy. Adjust seasoning to taste.
6. Serve: Ladle the soup into bowls, garnish with chopped green onions or parsley if desired, and enjoy this comforting, cheesy soup!

Notes

• Substitutions: For a lower-calorie option, use ground turkey instead of beef and swap heavy cream with milk.
• Add Veggies: Feel free to add diced bell peppers, celery, or corn for extra texture and flavor.
• Storage: Store leftovers in the refrigerator for up to 3 days. The pasta may absorb some liquid, so add more broth when reheating if needed.
• Make It Spicy: Add a pinch of red pepper flakes or a splash of hot sauce if you prefer a spicy kick.

This One-Pot Macaroni Cheeseburger Soup combines the best of a cheeseburger and macaroni into one delicious, comforting bowl, making it perfect for any day of the week. Enjoy!

This Creamy Potato Soup with Bacon is a cozy bowl of warmth, loaded with tender potatoes, crispy bacon, and a rich, velvety broth. It’s the perfect comfort food for chilly days, offering a satisfying blend of creamy texture and savory flavors. Made with simple ingredients and easy steps, this soup is an ideal choice for family dinners or a quick, comforting lunch. Each spoonful brings a taste of home, making it a dish you’ll turn to again and again.

Ingredients

• 1 lb potatoes, peeled and diced
• 0.25 lb bacon, chopped
• 1 small onion (about 0.15 lb), finely diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 cup heavy cream
• ½ cup sour cream
• 2 tbsp butter
• Salt and pepper to taste
• Chopped chives for garnish (optional)
• Shredded cheddar cheese for topping (optional)

Directions

1. Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy, about 5–6 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving a small amount of bacon fat in the pot.
2. Sauté the Aromatics: Add the butter to the pot with the bacon fat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Cook the Potatoes: Add the diced potatoes and chicken broth to the pot. Bring to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes, or until the potatoes are tender.
4. Blend for Creaminess: Using an immersion blender, blend the soup until smooth. For a chunkier texture, blend partially and leave some potato pieces intact.
5. Add Cream and Season: Stir in the heavy cream and sour cream, then season with salt and pepper to taste. Continue cooking for a few minutes until heated through.
6. Serve: Ladle the soup into bowls, top with crispy bacon, shredded cheddar cheese, and chopped chives if desired. Enjoy the rich, comforting flavors!

Notes

• Make It Lighter: For a lighter version, substitute half of the heavy cream with milk or a dairy-free option.
• Texture Tip: For added texture, leave some potato chunks unblended, or add extra crispy bacon bits on top for crunch.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.
• Additional Toppings: Add a dash of hot sauce, a sprinkle of green onions, or even croutons for extra flavor and crunch.

This Creamy Potato Soup with Bacon is a hearty, soul-warming dish that brings comfort and flavor to your table, making it perfect for cozy nights in. Enjoy!

Bring the flavors of a classic Italian favorite to your table with this Copycat Pasta Fagioli Soup. This hearty and flavorful soup is loaded with tender pasta, savory ground beef, beans, and fresh vegetables in a rich tomato broth. Perfectly seasoned and simple to make, this comforting dish is a delicious, filling meal for any day of the week. Enjoy the taste of Italy from the comfort of your home with every spoonful!

Ingredients

• 0.75 lb ground beef
• 1 small onion (about 0.15 lb), diced
• 1 large carrot (about 0.15 lb), diced
• 2 celery stalks (about 0.13 lb), diced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups beef broth
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup ditalini pasta or other small pasta
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish (optional)
• Grated Parmesan cheese for serving

Directions

1. Cook the Ground Beef: In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it into small pieces, about 5–6 minutes. Drain any excess fat.
2. Sauté the Vegetables: Add the diced onion, carrot, celery, and garlic to the pot with the beef. Cook for 5 minutes, or until the vegetables are softened.
3. Add Liquids and Seasonings: Pour in the diced tomatoes, tomato sauce, and beef broth. Add the basil, oregano, thyme, salt, and pepper. Stir well to combine.
4. Simmer: Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes to allow the flavors to develop.
5. Add Beans and Pasta: Stir in the kidney beans, cannellini beans, and ditalini pasta. Simmer for an additional 10–12 minutes, or until the pasta is tender.
6. Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and top with grated Parmesan cheese. Enjoy!

Notes

• Make It Vegetarian: Omit the ground beef and use vegetable broth for a vegetarian version of this soup.
• Make Ahead: The soup can be made in advance, but cook the pasta separately and add it when reheating to prevent it from absorbing too much liquid.
• Adding Spice: For a bit of heat, add a pinch of red pepper flakes or diced jalapeño while sautéing the vegetables.
• Storage: Store leftovers in the refrigerator for up to 3 days. The pasta may absorb some liquid, so add more broth when reheating if needed.

This Copycat Pasta Fagioli Soup brings authentic Italian flavors to your kitchen with its savory blend of beans, pasta, and vegetables. Perfect for cozy dinners or meal prepping, this soup will quickly become a family favorite!

This Classic Chicken Noodle Soup is the ultimate comfort food, perfect for chilly days or whenever you need a bowl of warmth and nourishment. Made with tender chicken, hearty vegetables, and perfectly cooked noodles in a savory broth, this soup is easy to prepare and loved by all ages. It’s a wholesome, satisfying meal that’s both soothing and filling, ideal for any time of year.

Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs for added richness)
• 1 medium onion (about 0.15 lb), diced
• 2 large carrots (about 0.3 lb), sliced
• 2 celery stalks (about 0.13 lb), sliced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup egg noodles
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish (optional)

Directions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
2. Add Broth and Chicken: Pour in the chicken broth, and add the chicken breasts (or thighs) to the pot. Add the dried thyme, parsley, salt, and pepper. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, or until the chicken is fully cooked.
3. Shred the Chicken: Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot.
4. Cook the Noodles: Add the egg noodles to the soup and cook for 6–8 minutes, or until they are tender.
5. Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy the warmth and comfort of this homemade chicken noodle soup.

Notes

• Substitutions: You can use rotisserie chicken for a faster option, simply adding it after the noodles have cooked. Substitute egg noodles with other pasta shapes, like ditalini or orzo, if desired.
• Flavor Boosters: For added flavor, add a bay leaf during cooking or a splash of lemon juice before serving for a touch of brightness.
• Storage: Store leftovers in the fridge for up to 3 days, but keep the noodles separate to avoid them becoming too soft. Reheat gently on the stovetop, adding more broth if needed.
• Nutritional Perk: This soup is packed with protein from the chicken and vitamins from the vegetables, making it both nourishing and satisfying.

Enjoy this Classic Chicken Noodle Soup, a warm and comforting dish that’s simple, delicious, and perfect for any occasion!

This Cheddar Broccoli Potato Soup is a creamy, cheesy delight that combines tender potatoes, fresh broccoli, and sharp cheddar cheese for a comforting, hearty meal. Perfect for cozy nights or a simple lunch, this soup is filling and rich, with just the right balance of flavors and textures. Easy to make and loved by all ages, this one-pot wonder is a must-try for soup lovers seeking warmth and indulgence.

Ingredients

• 0.5 lb potatoes, peeled and diced
• 0.5 lb broccoli florets, chopped into bite-sized pieces
• 0.25 lb sharp cheddar cheese, grated
• 1 small onion (about 0.15 lb), finely diced
• 2 cloves garlic, minced
• 2 cups vegetable or chicken broth
• 1 cup whole milk
• ½ cup heavy cream
• 2 tbsp butter
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Directions

1. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Cook the Vegetables: Add the diced potatoes and broth to the pot. Bring to a gentle boil, then reduce the heat and simmer for about 10–15 minutes, or until the potatoes are fork-tender.
3. Add Broccoli: Stir in the chopped broccoli and continue to simmer for another 5–7 minutes, or until the broccoli is tender but still vibrant.
4. Blend the Soup: Using an immersion blender, blend the soup to your preferred consistency. You can leave some chunks for texture or blend until smooth.
5. Add Dairy and Cheese: Stir in the milk, heavy cream, and grated cheddar cheese. Continue stirring until the cheese has melted and the soup is creamy. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with fresh chives or parsley if desired. Enjoy the warm, cheesy goodness!

Notes

• Substitutions: For a lighter version, substitute heavy cream with more milk or a dairy-free option.
• Boosting Flavor: Add a pinch of smoked paprika or a dash of hot sauce for a hint of smokiness or heat.
• Storage: Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop to prevent curdling.
• Nutritional Benefits: This soup is packed with vitamins from the broccoli and potatoes and provides a good dose of calcium from the cheese, making it both comforting and nutritious.

This Cheddar Broccoli Potato Soup is sure to become a favorite, offering creamy texture and rich flavors in every spoonful. Enjoy!