Creamy Broccoli Potato Cheese Bliss
Indulge in a warm bowl of creamy broccoli russet potato cheese soup that’s perfect for chilly days. This rich and comforting recipe combines tender russet potatoes, fresh broccoli, and a blend of savory cheeses. With a hint of garlic and a sprinkle of spices, each spoonful promises to enchant your taste buds and warm your soul.
ingredients
- 2 large russet potatoes, peeled and diced
- 2 cups fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: chopped chives for garnish
steps
- 1.
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened (about 5 minutes).
- 2.
Add the diced russet potatoes and broth to the pot. Bring to a boil, then reduce heat and let simmer until potatoes are tender (about 15 minutes).
- 3.
Stir in the broccoli florets and thyme, cooking for an additional 5-7 minutes until the broccoli is bright green and tender.
- 4.
Use an immersion blender to puree the soup to your desired consistency, or transfer to a blender in batches.
- 5.
Return the blended soup to the pot, then stir in the heavy cream, cheddar, and mozzarella. Heat gently until the cheese is melted and the soup is creamy.
- 6.
Season with salt and pepper to taste. Serve hot, garnished with chives if desired.
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