Cheddar Cheese Potato Broccoli Soup
Warm up with a bowl of hearty and comforting Cheddar Cheese Potato Broccoli Soup, a creamy, flavor-packed delight that’s perfect for cozy evenings or family dinners. This recipe combines tender russet potatoes, vibrant broccoli florets, and a rich base of sharp cheddar cheese and heavy cream for a velvety texture with just the right amount of decadence. Sautéed onions and garlic add depth, while a touch of paprika enhances the flavor profile with a subtle smoky kick. Partially blending the soup creates the perfect balance of smoothness and chunky texture, ensuring every spoonful is satisfying. Ready in just an hour, this easy-to-make soup is ideal for busy weeknights and can be customized with chicken or vegetable stock to suit your dietary needs. Garnish with fresh parsley for a vibrant finish, and enjoy a bowl of homemade comfort that will keep you coming back for more!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 3 medium Russet potatoes, peeled and diced
- 3 cups Broccoli florets
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and sauté for about 5 minutes, or until softened and translucent. 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 form a paste. Cook for about 2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable stock, whisking continuously to prevent lumps from forming. Bring to a gentle boil.
Add the diced potatoes and reduce the heat to a simmer. Cover the pot and cook for 15 minutes, or until the potatoes are tender.
Stir in the broccoli florets and continue simmering for 8–10 minutes, or until the broccoli is tender but still bright green.
Use an immersion blender to partially blend the soup, leaving small chunks for texture. If you prefer a smoother soup, blend more thoroughly.
Stir in the heavy cream and grated cheddar cheese. Keep stirring until the cheese is fully melted and the soup is creamy.
Season with salt, ground black pepper, and paprika. Adjust seasoning to taste.
Serve hot, garnished with chopped parsley if desired. Enjoy your hearty Cheddar Cheese Potato Broccoli Soup!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1174 mg | 51% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.0 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 322 mg | 25% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 603 mg | 13% | |
*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.
