-
Use an immersion blender to partially blend the soup — leave some chunks for texture.
-
OR transfer half the soup to a blender, puree, and return to the pot.
-
Step 4: Add Milk & Cheese
-
Stir in milk (or half-and-half) and bring to a gentle simmer.
-
Gradually add cheddar cheese, stirring constantly until melted and smooth.
-
Season with salt, pepper, and optional spices to taste.
Step 5: Serve
-
Ladle into bowls and top with extra cheddar, croutons, or scallions.
-
Serve with crusty bread or a grilled cheese sandwich for a full meal.
Tips & Variations
-
Vegan version: Use dairy-free milk and cheese, and olive oil instead of butter.
-
Make it thicker: Mash some of the potatoes before blending.
-
Spicy twist: Add a pinch of cayenne or a splash of hot sauce.
Final Thoughts
This Broccoli, Potato & Cheddar Soup is creamy, comforting, and loaded with flavor — the perfect one-pot wonder for chilly nights. Great for meal prep, easy to freeze, and always a hit with the family!
