Broccoli and Potato Chowder
Indulge in a cozy bowl of Broccoli and Potato Chowder, a hearty and satisfying soup that brings together creamy comfort and wholesome flavor. This recipe combines tender florets of broccoli and buttery russet potatoes with a rich, velvety base made from whole milk, heavy cream, and melted sharp cheddar cheese. Enhanced with savory aromatics like sautéed onions and garlic, and a subtle hint of smoked paprika, every spoonful is packed with warmth and depth. Easy to make in under an hour, this chowder is perfect for busy weeknights yet elegant enough for weekend entertaining. Garnished with fresh parsley and served with crusty bread or crackers, it's a family-friendly dish that’s as delightful as it is nourishing. Whether you’re craving a comforting soup for a chilly evening or a nourishing meal to share, this broccoli and potato chowder is sure to please. Perfect for lovers of creamy soups, vegetarian meals, and classic comfort food!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 medium russet potatoes
- 3 tablespoons unsalted butter
- 1 medium (diced) onion
- 3 (minced) garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 1.5 cups shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons smoked paprika
- 2 tablespoons chopped parsley
Instructions
Peel and cube the potatoes into 1-inch pieces. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 5 minutes or until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onion and garlic mixture. Stir well and cook for 2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth while whisking constantly to prevent lumps from forming. Bring the mixture to a simmer.
Add the cubed potatoes to the pot. Cover and let them cook for 10-12 minutes or until tender.
While the potatoes are cooking, chop the broccoli florets into smaller pieces if necessary.
Once the potatoes are cooked, stir in the chopped broccoli, whole milk, and heavy cream. Simmer for an additional 7-8 minutes, stirring occasionally, until the broccoli is tender but still bright green.
Reduce the heat to low and gradually stir in the shredded cheddar cheese until melted and smooth.
Season the chowder with salt, black pepper, and smoked paprika to taste.
Remove the pot from heat and garnish with chopped parsley before serving.
Serve warm with crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.8 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 366 mg | 28% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 748 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
