Creamy Cheddar Broccoli Potato Soup (Printer-friendly)

Rich, velvety blend of tender broccoli and potatoes with sharp cheddar and Parmesan for ultimate comfort in a bowl.

# What You'll Need:

→ Vegetables

01 - 2 cups broccoli florets, fresh or frozen
02 - 2 medium russet potatoes, peeled and diced
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium carrot, peeled and diced
06 - 2 celery stalks, diced

→ Liquids

07 - 4 cups vegetable broth, gluten-free if needed
08 - 1 cup whole milk or milk of choice
09 - 1 cup heavy cream

→ Cheeses

10 - 1 ½ cups shredded sharp cheddar cheese
11 - ½ cup grated Parmesan cheese

→ Seasonings

12 - 2 tablespoons unsalted butter
13 - 1 teaspoon salt, or to taste
14 - ½ teaspoon freshly ground black pepper
15 - ¼ teaspoon smoked paprika, optional
16 - Pinch of cayenne pepper, optional

→ Garnish

17 - Extra shredded cheddar cheese
18 - Chopped chives or green onions

# How to Prepare:

01 - Melt butter in a large pot over medium heat. Add diced onion, carrot, celery, and minced garlic. Sauté for 4-5 minutes until softened and fragrant, stirring occasionally to prevent browning.
02 - Add diced potatoes and broccoli florets to the pot. Stir well to combine with the sautéed vegetables, ensuring all ingredients are evenly distributed.
03 - Pour in vegetable broth and bring to a boil. Reduce heat to maintain a gentle simmer and cook uncovered for 15-18 minutes, or until potatoes are easily pierced with a fork and broccoli is tender.
04 - Remove pot from heat. Using an immersion blender, purée the soup until mostly smooth while leaving some texture for body. Alternatively, transfer to a stand blender in batches, being cautious with hot liquids.
05 - Return the pot to low heat. Stir in whole milk and heavy cream, heating gently until warmed through. Avoid boiling to prevent separation of dairy products.
06 - Gradually add shredded sharp cheddar and grated Parmesan, stirring continuously until completely melted and incorporated. The soup should become velvety and smooth.
07 - Season with salt, black pepper, smoked paprika, and cayenne to taste. Ladle into serving bowls and garnish with additional shredded cheddar and chopped chives or green onions if desired.

# Expert Advice:

01 -
  • The texture is somewhere between velvety and hearty, hitting that perfect soup sweet spot
  • It comes together in under an hour but tastes like it simmered all afternoon
  • Leftovers actually taste better the next day, if they survive that long
02 -
  • Adding cheese to boiling liquid causes it to separate and turn grainy, so always reduce heat first
  • Preshredded cheese contains anti caking agents that prevent smooth melting, making it worth the extra effort to grate your own
  • If you accidentally overblend the soup, stir in some extra cooked broccoli or potato pieces at the end for texture
03 -
  • If you do not have an immersion blender, purée the soup in batches in a regular blender and never fill it more than halfway hot
  • Room temperature dairy incorporates more smoothly than cold dairy straight from the fridge

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