Broccoli Cheese and Potato Soup
Warm up with a bowl of hearty and comforting Broccoli Cheese and Potato Soup, a creamy, flavor-packed recipe that's perfect for weeknight dinners or cozy gatherings. Made with tender russet potatoes, vibrant broccoli florets, and sharp cheddar cheese, this soup combines wholesome ingredients to create a velvety texture and bold, cheesy flavor in every spoonful. A hint of paprika and a touch of heavy cream elevate the richness, while a simple roux ensures the perfect consistency. Ready in just 45 minutes, this one-pot wonder is easy to prepare and pairs wonderfully with crusty bread or crackers. Whether you're cooking for a crowd or meal prepping for the week, this satisfying soup is a guaranteed family favorite. Don’t forget to top it off with fresh parsley for a burst of color and freshness!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken or vegetable broth
- 3 medium Russet potatoes, peeled and diced
- 4 cups Broccoli florets, chopped into small pieces
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Melt the butter in a large pot over medium heat.
Add the diced onion and sauté until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 1-2 minutes until the flour turns light golden.
Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain.
Add the diced potatoes to the pot and bring the mixture to a simmer. Cover and cook for 10 minutes until the potatoes are just beginning to soften.
Stir in the chopped broccoli florets and cook for another 10 minutes or until the broccoli and potatoes are tender.
Reduce the heat to low and stir in the heavy cream.
Add the shredded cheddar cheese a handful at a time, stirring after each addition until fully melted and incorporated.
Season the soup with salt, black pepper, and paprika to taste.
Remove the pot from the heat and let it cool slightly before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
3004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.3 g | 259% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 7769 mg | 338% | |
| Total Carbohydrate | 204.1 g | 74% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 18.3 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1993 mg | 153% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4991 mg | 106% | |
*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.
