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Broccoli Potato Cheese Soup

Broccoli Potato Cheese Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 4 cups chicken or vegetable broth
  • 2 medium potatoes, peeled and diced into ½-inch cubes
  • 3 cups broccoli florets
  • 1 cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • salt and black pepper to taste

Method
 

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 4 minutes. Stir in garlic, cook 30 seconds, then sprinkle in flour and stir continuously for 1 minute.
  2. Slowly pour in broth while whisking, then add potatoes. Bring to a boil, reduce to a simmer, and cook until potatoes are tender, about 10 minutes. Add broccoli and simmer 5 to 7 minutes until tender.
  3. Remove from heat. Use an immersion blender to partially blend the soup, leaving plenty of chunky texture. Transfer back to low heat.
  4. Pour in milk, then add cheese a handful at a time, stirring until melted and smooth. Season with salt and pepper. Ladle into bowls and serve hot.

Notes

If you want the soup completely smooth, blend it all. For a chunkier feel, scoop out a cup of the vegetables before blending and stir them back in after adding the cheese. The soup thickens as it cools, so reheat leftovers gently with a splash of milk.