Broccoli Cheese Soup
This creamy broccoli cheese soup with potatoes is a comforting, easy-to-make meal, perfect for chilly days. Packed with sharp cheddar cheese, hearty potatoes, and fresh broccoli, it’s rich, nutritious, and family-friendly. Ready in under 45 minutes, it’s ideal for busy weeknights!
Ingredients
- 4 cups fresh broccoli florets chopped
- 2 medium potatoes peeled and diced
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 cup milk whole or 2%
- 2 cups shredded sharp cheddar cheese
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika optional
Instructions
- Sauté the Aromatics: In a large pot, melt butter over medium heat. Add the diced onion and cook until soft, about 3 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the Vegetables: Pour in the broth, then add the diced potatoes and broccoli. Bring to a boil, then reduce heat and let simmer for 15 minutes, or until the potatoes are fork-tender.
- Make the Cheese Sauce: In a small bowl, whisk the flour with a few tablespoons of milk to form a smooth paste. Pour the remaining milk into the soup, then slowly stir in the flour mixture. Let the soup simmer for another 5 minutes to thicken.
- Add the Cheese: Remove the pot from heat and stir in the shredded cheddar cheese until fully melted and smooth. Season with salt, pepper, and paprika if using.
- Blend (Optional): If you prefer a smoother texture, use an immersion blender to puree part of the soup while leaving some chunks.
- Serve and Enjoy: Ladle the soup into bowls and garnish with extra cheddar cheese or a sprinkle of black pepper. Serve warm with crusty bread or crackers.