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!