Description
This Broccoli Cheddar Potato Soup is a comforting, thick meal combining tender Yukon Gold potatoes, crisp broccoli florets, and sharp cheddar cheese in a savory vegetable broth. By utilizing the natural starch from the potatoes, this soup achieves a velvety, creamy consistency without the need for flour thickeners. It is a hearty, one-pot dish perfect for cozy evenings, offering a nutrient-dense and satisfying meal that is both easy to prepare and beloved by the entire family.
Ingredients
3 large Yukon Gold potatoes, diced
4 cups broccoli, cut into bite-sized florets
4 cups low-sodium vegetable stock
2 cups sharp cheddar cheese, freshly shredded
1 medium onion, diced finely
3 cloves garlic, minced
1 cup heavy cream
3 tablespoons unsalted butter
Instructions
Melt the butter in a large pot over medium heat.
Add the diced onions and sauté for five minutes until translucent.
Stir in the minced garlic and cook for one minute until fragrant.
Add the diced potatoes to the pot and stir to coat them in the mixture.
Pour in the vegetable stock and bring the liquid to a gentle boil.
Reduce heat to low, cover, and simmer for 15 minutes until potatoes are fork-tender.
Stir in the broccoli florets and simmer for an additional 5-7 minutes until tender.
Stir in the heavy cream and the shredded cheddar cheese until fully melted and smooth.
Serve warm, optionally topped with extra cheese.
Notes
Use fresh shredded cheese for the best melting texture. Substitute heavy cream with half-and-half if you prefer a slightly lighter base. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Lunch
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg