Creamy Cheesy Broccoli Potato Soup (Printable)
A comforting blend of tender broccoli, potatoes, and melted cheeses creates this rich, velvety soup perfect for cold weather.
# 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
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
14 - ½ teaspoon freshly ground black pepper
15 - ¼ teaspoon smoked paprika
16 - Pinch of cayenne pepper
→ Garnish
17 - Extra shredded cheddar cheese
18 - Chopped chives or green onions
# How To Make:
01 - Melt butter in a large pot over medium heat. Add onion, carrot, celery, and garlic. Sauté for 4-5 minutes until softened and fragrant.
02 - Stir in diced potatoes and broccoli florets until well combined.
03 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 15-18 minutes until potatoes and broccoli are tender.
04 - Remove from heat. Use an immersion blender to purée until mostly smooth, leaving some texture if desired. Alternatively, blend in batches using a stand blender.
05 - Return pot to low heat. Stir in milk and heavy cream. Heat gently until warmed through, being careful not to boil.
06 - Gradually add cheddar and Parmesan cheeses, stirring constantly until completely melted and smooth.
07 - Season with salt, black pepper, smoked paprika, and cayenne to taste. Ladle into bowls and garnish with extra shredded cheddar and chopped chives or green onions.
# Expert Tips:
01 -
- Its the kind of soup that makes people pause mid conversation and ask whats in this
- The texture hits that perfect sweet spot between creamy and hearty without feeling too heavy
02 -
- Adding cheese to boiling soup will make it separate and turn grainy every single time
- Sharp cheddar matters because mild varieties simply vanish into the cream
03 -
- Grate your own cheese instead of buying pre shredded bags
- Let the soup rest five minutes before serving to let flavors meld