This Cheddar Broccoli Potato Soup is a comforting, creamy blend of cheddar cheese, potatoes, and broccoli. With a smooth, hearty texture, it’s perfect for a cozy meal and easy to make in under an hour. Enjoy it as a main dish or a side, garnished with fresh chives for extra flavor.
INGREDIENTS
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- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 2 cups broccoli florets, chopped
- 3 cups chicken or vegetable broth
- 1 cup carrots, diced
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Fresh chives, chopped (for garnish)
INSTRUCTIONS
- Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté until soft, about 3 minutes.
- Simmer the Soup: Add potatoes, broccoli, carrots, broth, and thyme. Season with salt and pepper. Bring to a boil, then simmer for 15–20 minutes, or until vegetables are tender.
- Blend the Soup: Use an immersion blender to partially blend, leaving some chunks. Alternatively, blend half of the soup in a blender and return it to the pot.
- Add Cream and Cheese: Stir in heavy cream and shredded cheddar cheese, mixing until cheese is melted and the soup is creamy.
- Serve and Garnish: Ladle into bowls, garnish with fresh chives, and enjoy warm!
NOTES
- For a vegan version, substitute heavy cream with coconut or cashew cream and use a plant-based cheddar.
- To add a spicy kick, mix in a pinch of cayenne pepper or hot sauce.
- Store leftovers in the refrigerator for up to 3 days, reheating gently on the stovetop.
NUTRITION
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
