Description
Cozy up with this creamy, cheesy broccoli potato soup — a comforting bowl that’s easy to make, veggie-forward, and perfect for chilly evenings.
Ingredients
4 cups broccoli florets (fresh or frozen)
2 large russet potatoes, peeled and diced
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup milk (whole or 2%)
1½ cups sharp cheddar cheese, shredded
2 tbsp butter
2 tbsp all-purpose flour Salt and pepper,
to taste Optional garnish: extra cheese, chopped chives, or crispy croutons
Instructions
1. In a large pot, melt butter. Sauté onion and garlic until fragrant.
Stir in flour to make a light roux. Gradually whisk in broth, then add diced potatoes.
Simmer until potatoes soften.
Add broccoli and cook until all vegetables are tender.
Partially blend for smooth texture, leaving some chunks.
Stir in milk and cheese until melted and smooth.
Season with salt and pepper.
Notes
Use half-and-half for extra richness.
Blend only portion for better texture control.
Swap in gouda or gruyère for a twist.
Use dairy-free alternatives if needed.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort