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Broccoli Potato Cheese Soup

This satisfying soup combines tender broccoli, velvety potatoes, and gooey melted cheese in a flavorful broth. I
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Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons butter or olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 3 cups broccoli florets fresh or frozen
  • 3 medium potatoes peeled and diced
  • 4 cups vegetable or chicken broth
  • 1 cup milk or heavy cream
  • 2 cups shredded cheddar cheese
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Potato masher or immersion blender
  • Wooden spoon
  • Ladle

Method
 

  1. Sauté the Aromatics:
  2. Heat butter or olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute, stirring frequently.
  3. Cook the Vegetables:
  4. Add the diced potatoes, broccoli florets, broth, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes and broccoli are tender.
  5. Mash or Blend:
  6. Use a potato masher to partially mash the soup for a chunkier texture, or use an immersion blender to purée the soup until smooth if you prefer a creamier consistency.
  7. Add Dairy and Cheese:
  8. Stir in the milk or cream, followed by the shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy.
  9. Taste and Adjust:
  10. Taste the soup and adjust seasoning with more salt or pepper if needed.
  11. Serve:
  12. Ladle the soup into bowls and garnish with extra shredded cheese, croutons, or parsley if desired.