Creamy Broccoli and Cheesy Potato Medley
Warm up with this hearty and creamy broccoli russet potato cheese soup. Packed with vibrant broccoli and tender russet potatoes, this comforting dish is enriched with rich cheddar cheese and a hint of garlic. Perfect for chilly evenings, it brings together nutritious ingredients in a delicious bowl of goodness that the whole family will love.
ingredients
- 2 cups broccoli florets
- 2 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup shredded sharp cheddar cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
steps
- 1.
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
- 2.
Incorporate minced garlic and sauté for an additional minute until fragrant.
- 3.
Add diced russet potatoes and broth to the pot. Bring to a boil and then reduce to a simmer for 15-20 minutes, until the potatoes are tender.
- 4.
Stir in the broccoli and cook for another 5-7 minutes, until bright green and fork-tender.
- 5.
Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
- 6.
Return the pot to low heat and stir in heavy cream. Gradually mix in shred cheddar cheese until melted and well combined.
- 7.
Season with salt, pepper, and thyme if desired. Cook for a few more minutes to warm through.
- 8.
Serve hot, garnished with additional cheddar cheese or croutons if desired.
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