Warm and Cheesy Broccoli Potato Soup Recipe
Servings
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Soup:
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium russet potatoes, peeled and diced
3 cups broccoli florets (fresh or frozen)
4 cups low-sodium vegetable or chicken broth
1 cup milk (whole or 2%)
1 cup shredded sharp cheddar cheese
½ cup grated Parmesan cheese
Salt and pepper to taste
¼ teaspoon paprika (optional, for flavor)
¼ teaspoon dried thyme or Italian seasoning (optional)
For Garnish (Optional):
Extra shredded cheese
Crumbled bacon bits
Chopped green onions or parsley
Instructions
Sauté the aromatics:
In a large pot, heat butter and olive oil over medium heat. Add onion and sauté for 3–4 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
Add vegetables:
Add diced potatoes and broccoli florets. Stir well to coat them with the butter mixture.
Simmer:
Pour in the broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 15–20 minutes or until the potatoes and broccoli are tender.
Blend (optional):
For a smoother texture, use an immersion blender to partially puree the soup directly in the pot. Or transfer half to a blender, blend until smooth, then return it to the pot.
Add dairy and cheese:
Lower the heat to prevent curdling. Stir in milk, cheddar cheese, and Parmesan cheese until melted and creamy. Do not boil after adding cheese.
Season and serve:
Taste and adjust seasoning with salt, pepper, and optional paprika or herbs.
Serve warm, garnished with extra cheese, bacon bits, or green onions.