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Broccoli, Potato & Cheddar Soup

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Indulge in a warm, creamy bowl of Broccoli, Potato & Cheddar Soup—the perfect comfort food for any season! This one-pot soup blends tender potatoes, fresh broccoli, and rich cheddar cheese into a velvety, flavorful dish that’s both hearty and satisfying. With a smooth, cheesy texture and nutrient-packed ingredients, this soup is an ideal choice for a quick, cozy meal.

Whether you’re craving a hearty lunch, a light dinner, or a starter for a family gathering, this recipe delivers delicious results with minimal effort. Plus, it’s easily customizable to fit gluten-free, vegetarian, and dairy-free diets. Serve it with crusty bread or a fresh side salad for a meal that’s as comforting as it is nourishing.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups broccoli florets
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese

Instructions

  1. In a large pot, melt butter over medium heat. Add diced onion and minced garlic, cooking until soft and fragrant.
  2. Add broccoli florets and diced potatoes to the pot. Stir to combine.
  3. Pour in vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for about 15 minutes, until potatoes are tender.
  4. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
  5. Stir in heavy cream and shredded cheddar cheese, mixing until the cheese is fully melted and the soup is creamy.
  6. Serve warm, garnished with extra cheddar if desired.

 

Notes

✔️ Use fresh cheddar cheese for the best melting consistency—pre-shredded cheese contains anti-caking agents that may affect texture.
✔️ Blend with an immersion blender for a smooth consistency, or leave it chunky for a rustic feel.
✔️ Adjust thickness by adding more broth for a thinner soup or mashed potatoes for a thicker texture.
✔️ For a dairy-free option, swap heavy cream for coconut milk and use nutritional yeast instead of cheese.
✔️ Store leftovers in an airtight container for up to 4 days in the fridge or 3 months in the freezer.

Enjoy a bowl of this rich, cheesy goodness today! 🍲✨

Find it online: https://claradelish.com/broccoli-potato-cheddar-soup/