Potato Cheddar Soup with Broccoli and Cauliflower
Warm, creamy, and packed with wholesome flavor, Potato Cheddar Soup with Broccoli and Cauliflower is the ultimate comfort meal for chilly days. This hearty dish combines tender potatoes, nutrient-rich broccoli, and cauliflower in a velvety base of sharp cheddar cheese, milk, and a touch of heavy cream for indulgent creaminess. A hint of smoked paprika adds a subtle smoky depth, while fresh parsley brightens every spoonful. Ready in under an hour, this one-pot recipe is perfect for quick weeknight dinners or cozy lunches. Serve it with crusty bread for a complete, satisfying meal that’s sure to become a family favorite. Keywords: potato cheddar soup, broccoli and cauliflower soup, creamy vegetable soup, comfort food recipes.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 large Yellow onion, diced
- 3 Garlic cloves, minced
- 4 medium Potatoes, peeled and diced
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 4 cups Vegetable broth
- 2 cups Milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and sauté for 3-4 minutes until soft and translucent. Stir in the minced garlic and sauté for another 1 minute until fragrant.
Add the diced potatoes to the pot and cook for 2-3 minutes, stirring occasionally.
Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
After 10 minutes, add the broccoli and cauliflower florets to the pot. Continue simmering for an additional 10 minutes, or until all vegetables are tender.
Using an immersion blender, blend the soup in the pot until smooth. If you prefer a chunkier texture, you can blend only some of the soup and leave the rest intact.
Stir in the milk, heavy cream, and shredded cheddar cheese. Mix until the cheese is fully melted and incorporated into the soup.
Season the soup with salt, ground black pepper, and smoked paprika. Taste and adjust seasoning as needed.
Simmer the soup on low heat for 5 more minutes, stirring occasionally, to allow the flavors to meld together.
Ladle the soup into bowls and garnish with chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
3425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.7 g | 268% | |
| Saturated Fat | 118.8 g | 594% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 6608 mg | 287% | |
| Total Carbohydrate | 274.8 g | 100% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 56.3 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 2654 mg | 204% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 7156 mg | 152% | |
*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.
