Broccoli Potato Cheddar Soup Recipe!

🥣 Broccoli Potato Cheddar Soup Recipe

Ingredients

For 4–6 servings:

• 2 tbsp butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 medium potatoes, peeled and cubed (Yukon Gold or Russet)

• 4 cups fresh broccoli florets (about 1 large head)

• 3 cups chicken or vegetable broth

• 2 cups milk (whole milk or 2%)

• 1 cup heavy cream (optional, for extra creaminess)

• 2 cups shredded sharp cheddar cheese (plus extra for garnish)

• 3 tbsp all-purpose flour

• Salt and black pepper, to taste

• ½ tsp mustard powder or paprika (optional, for depth)

Instructions

1. Sauté the Aromatics

1. In a large pot, melt butter over medium heat.

2. Add onions and sauté until translucent (about 3–4 minutes).

3. Stir in garlic and carrots; cook for another 1–2 minutes.

2. Add Potatoes and Broth

1. Add diced potatoes and pour in the broth.

2. Bring to a boil, then reduce heat and simmer for 10–12 minutes, until potatoes begin to soften.

3. Add Broccoli

• Add the broccoli florets and cook for 8–10 more minutes, until tender but still bright green.

4. Make the Cheese Base

1. In a small saucepan, melt 2 tbsp butter and whisk in 3 tbsp flour. Cook for 1 minute to make a roux.

2. Gradually whisk in milk, stirring until smooth and slightly thickened.

3. Slowly stir in shredded cheddar cheese until melted and creamy.

5. Combine Everything

1. Pour the cheese mixture into the soup pot.

2. Stir in the heavy cream (if using).

3. Add mustard powder or paprika, salt, and pepper to taste.

4. For a smoother texture, use an immersion blender to blend part of the soup — leaving some chunks for texture.

6. Serve and Garnish

• Ladle into bowls, top with shredded cheddar and a few broccoli florets.

• Add a sprinkle of black pepper or a dash of hot sauce for a kick!

🧀 Tips

• Use sharp or extra-sharp cheddar for the best flavor.

• Avoid pre-shredded cheese—it doesn’t melt as smoothly.

• You can make it vegetarian by using vegetable broth.

• Store leftovers in the fridge up to 3 days (it thickens over time).