- Wash and chop the broccoli into small florets.
- Peel and dice the potatoes into small, even-sized cubes to ensure they cook evenly.
- Finely chop the onion and garlic. Grate the carrot if using.
Step 2: Sauté the Aromatics
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and garlic, sautéing until they are soft and fragrant (about 2–3 minutes).
Step 3: Cook the Potatoes and Broccoli
- Add the diced potatoes to the pot and stir to coat them in the butter and aromatics.
- Pour in the broth and bring the mixture to a boil.
- Reduce the heat to medium and simmer for 10–12 minutes, or until the potatoes are tender.
- Add the broccoli florets and cook for an additional 5–7 minutes until the broccoli is tender but still bright green.
Step 4: Blend the Soup
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. If you prefer a smooth soup, blend completely.
- Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
Step 5: Add the Cheese and Milk
- Reduce the heat to low to prevent curdling.
- Stir in the milk, followed by the shredded cheddar cheese, a handful at a time. Stir constantly to melt the cheese evenly and avoid clumps.
- Add smoked paprika and a pinch of nutmeg, if desired, for a flavor boost.
Step 6: Adjust the Consistency
- If the soup is too thick, add a splash of broth or milk to reach your desired consistency.
- Season with salt and black pepper to taste.
Step 7: Serve and Garnish
- Ladle the soup into bowls.
- Garnish with additional shredded cheddar, crumbled bacon, or fresh herbs like parsley or chives for a pop of color and flavor.
Pro Tips for Perfect Soup
- Choose the Right Cheese: Sharp cheddar melts well and adds a bold flavor. Avoid pre-shredded cheese, as it contains anti-caking agents that can affect the soup’s texture.
- Use Fresh Broccoli: While frozen broccoli works in a pinch, fresh broccoli provides the best texture and flavor.
- Blend Carefully: If you’re using a countertop blender, let the soup cool slightly before blending to prevent hot splashes.
- Make It Vegetarian: Use vegetable broth instead of chicken broth for a vegetarian-friendly version.
Variations
- Add Protein: Stir in cooked chicken or crumbled sausage for a heartier meal.
- Make It Spicy: Add a pinch of red pepper flakes or diced jalapeño for a kick.
- Lighten It Up: Use low-fat milk and reduce the amount of cheese for a lighter version.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely, then freeze in portions. Reheat gently on the stovetop to avoid separating.
Broccoli Potato Cheese Soup is a delicious, warming dish that’s perfect for cozy nights. With its creamy texture and cheesy flavor, this recipe is sure to become a family favorite. Enjoy it with crusty bread or a fresh salad for a complete meal!