Cheddar Broccoli Potato Soup
Ingredients:
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 2 cups broccoli florets, chopped
- 4 cups chicken or vegetable broth
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Optional toppings: extra cheese, croutons, bacon bits, or fresh parsley
Instructions:
- Sauté Aromatics:
In a large pot, heat butter and olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant (about 3 minutes). - Cook Potatoes:
Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat to simmer for 10-15 minutes, or until the potatoes are tender. - Add Broccoli:
Stir in the broccoli florets and continue simmering for another 5-7 minutes, until the broccoli is just tender. - Blend (Optional):
Use an immersion blender to purée the soup to your desired consistency. For a chunkier soup, blend half and leave the rest intact. - Incorporate Dairy:
Stir in the milk, heavy cream, and smoked paprika. Gradually add the cheddar cheese, stirring constantly until fully melted and smooth. - Season:
Taste and season with salt and pepper. Simmer for 5 minutes to let the flavors meld. - Serve and Garnish:
Ladle the soup into bowls and top with your favorite garnishes like extra cheese, croutons, or bacon bits.
Pro Tip:
For extra flavor, roast the broccoli florets in the oven with a drizzle of olive oil and seasoning before adding them to the soup.
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