A thick, cozy soup packed with tender potatoes, fresh broccoli, sharp cheddar, and a touch of cream — perfect for chilly days or a quick weeknight dinner!
Ingredients (Serves 4–6)
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2 tbsp butter or olive oil
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1 small onion, diced
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2 cloves garlic, minced
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3 cups broccoli florets (fresh or frozen)
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2 medium potatoes, peeled and diced (Yukon Gold or Russet work great)
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3 cups vegetable or chicken broth
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1 cup whole milk or half-and-half
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1 cup shredded sharp cheddar cheese (plus more for topping)
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Salt & black pepper, to taste
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Optional: ¼ tsp smoked paprika or dry mustard for extra depth
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Optional garnish: croutons, extra cheese, or chopped green onions
Instructions
Step 1: Sauté the Aromatics
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In a large pot, melt butter over medium heat.
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Add diced onion and cook 3–4 minutes until soft.
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Stir in garlic and cook 30 seconds more until fragrant.
Step 2: Add Broccoli, Potatoes & Broth
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Add diced potatoes and broccoli florets to the pot.
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Pour in broth and bring to a boil.
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Reduce heat, cover, and simmer for 15–20 minutes, or until potatoes are fork-tender.
