Broccoli Potato Soup
Perfect for a cozy evening, this soup balances hearty vegetables with a smooth, cheesy texture that warms you from the inside out. It’s a versatile recipe, fitting for lunch, dinner, or as a savory side.
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 3 clove garlic minced
- 4 medium potatoes peeled and diced
- 2 cup broccoli florets chopped
- 3 cup chicken or vegetable broth
- 1 cup carrots diced
- 1 tsp dried thyme
- 1 cup heavy cream
- 2 cup shredded cheddar cheese
- Salt and black pepper to taste
- Fresh chives chopped (for garnish)
Instructions
- In a large pot, heat 1 tbsp of olive oil over medium heat.
- Add diced onion and minced garlic, sautéing for about 3 minutes until onion is soft and translucent and garlic is fragrant. Add diced potatoes, chopped broccoli, and carrots to the pot with onions and garlic.
- Pour in 3 cups of chicken or vegetable broth and add 1 tsp dried thyme. Season with salt and black pepper to taste. Bring mixture to a boil, then reduce heat and let soup simmer for 15–20 minutes, or until potatoes and vegetables are tender.
- Use an immersion blender to partially blend soup directly in the pot, leaving some chunks for added texture. Alternatively, transfer about half the soup to a blender, blend until smooth, then return it to the pot.
- Stir in 1 cup heavy cream, mixing well to incorporate. Gradually add 2 cups shredded cheddar cheese, stirring until cheese has fully melted and soup is smooth. Adjust seasoning if needed.
- Top fresh chopped chives. Serve warm and enjoy!