Ingredients
Scale
- Vegetables:
- 3 cups broccoli florets (fresh or frozen)
- 2 large Yukon Gold potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- Broth:
- 4 cups chicken or vegetable broth
- Dairy:
- 1 cup heavy cream (or whole milk for a lighter option)
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
- Seasonings:
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
- Optional Garnishes:
- Crispy bacon bits
- Chopped chives or parsley
- Extra shredded cheese
- Other:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
Instructions
-
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
- Optional Garnishes:
- Crispy bacon bits
- Chopped chives or parsley
- Extra shredded cheese
- Other:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
Instructions:
- Prep Ingredients:
- Wash and chop the broccoli into bite-sized florets.
- Peel and dice the potatoes into small cubes for faster cooking.
- Dice the onion and mince the garlic.
- Cook the Base:
- In a large pot or Dutch oven, heat butter and olive oil over medium heat.
- Sauté the onion and garlic until soft and fragrant, about 3–5 minutes.
- Add Vegetables and Broth:
- Stir in the diced potatoes and broccoli florets. Cook for 2–3 minutes to slightly soften.
- Pour in the broth. Increase heat to bring to a boil, then reduce to a simmer.
- Simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender.
- Blend for Creaminess:
- Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender (leave a vent to release steam). Blend until desired texture is reached.
- If you prefer a chunkier soup, blend only half the mixture.
- Incorporate Dairy:
- Return the blended soup to the pot if needed. Stir in the heavy cream, cheddar, and Parmesan cheese. Mix well over low heat until the cheese is fully melted and the soup is creamy.
- Season with salt, pepper, and nutmeg (if using). Adjust flavors to your liking.
- Serve:
- Ladle the soup into bowls. Top with garnishes like bacon bits, extra cheese, or fresh herbs.
- Pair with crusty bread or a side salad for a complete meal.
Notes
- Make It Lighter: Use low-fat milk instead of cream, or swap half the cheese for nutritional yeast.
- Add Protein: Stir in shredded chicken or top with crumbled sausage for a heartier soup.
- Storage: Let the soup cool completely. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw frozen soup in the fridge before reheating.
- Reheating Tip: Warm the soup over low heat to avoid curdling the dairy. Add a splash of broth or milk if the soup thickens during storage.
- Vegetarian Option: Use vegetable broth and a vegetarian cheese alternative.