Tasty Cheddar Broccoli Potato Soup
A creamy and cheesy cheddar broccoli potato soup packed with tender potatoes, fresh broccoli, and melty cheddar cheese for the ultimate comfort food experience.
Ingredients
- 2 medium russet potatoes peeled and diced
- 1 cup broccoli florets chopped into small pieces
- ½ cup shredded sharp cheddar cheese
- ½ small onion finely diced
- 1 small carrot shredded (optional)
- 1 clove garlic minced
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup vegetable or chicken broth
- 1 cup milk
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Optional toppings: extra cheese, crispy bacon bits, green onions, oyster crackers
Instructions
- Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and shredded carrot (if using) and cook for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Make the roux: Sprinkle in the flour and stir constantly for about 1 minute to create a thick paste. This helps thicken the soup.
- Add the broth and potatoes: Slowly pour in the broth while stirring to prevent lumps. Add the diced potatoes and bring the mixture to a gentle simmer. Let it cook for 12-15 minutes, or until the potatoes are tender.
- Add the broccoli: Stir in the chopped broccoli and cook for another 5 minutes, until bright green and tender.
- Stir in the milk and cheese: Reduce the heat to low and slowly add the milk. Remove the pot from heat and gradually stir in the shredded cheese until melted and smooth.
- Season and serve: Add salt and pepper to taste, then ladle the soup into bowls. Top with extra cheese, crispy bacon, or crackers if desired.