Description
A creamy and comforting Broccoli Potato Soup made with tender potatoes, vibrant broccoli, and sharp cheddar cheese. This easy-to-make soup features a smooth, buttery base enriched with milk and vegetable broth, seasoned with thyme, paprika, and fresh garlic for a flavorful bowl perfect for any meal.
Ingredients
Scale
Base
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4-6 cups low-sodium vegetable broth
- 1 cup whole milk, at room temperature
Vegetables and Seasonings
- 1 lb Russet potatoes, peeled & diced into ½-inch cubes
- 1 teaspoon dried thyme
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- ½ teaspoon paprika
- 1 lb broccoli, chopped into bite-size pieces
Cheese and Garnish
- 1 ½ cups cheddar cheese, freshly shredded
- Chopped green onions, to garnish
Instructions
- Prepare the base: Melt 4 tablespoons of butter in a large pot over medium heat. Add the finely chopped onion and cook until softened, about 5 to 6 minutes. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add flour: Sprinkle 4 tablespoons of all-purpose flour over the softened vegetables. Cook while stirring constantly for 1 to 2 minutes until the mixture forms a thick paste, which will help thicken the soup.
- Incorporate liquids: Slowly whisk in 4 cups of low-sodium vegetable broth until the mixture is smooth. Then add 1 cup of whole milk at room temperature, whisking continuously to combine.
- Simmer potatoes and seasonings: Add the diced Russet potatoes, 1 teaspoon dried thyme, ¾ teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon paprika. Bring the soup to a rapid simmer without boiling, then reduce heat to low and cook until potatoes are just tender, about 12 to 15 minutes.
- Add broccoli: Stir in the chopped broccoli and continue simmering gently until the broccoli turns bright green and is tender-crisp, about 4 to 5 minutes.
- Incorporate cheese: Remove the pot from heat. Gradually add the shredded cheddar cheese a handful at a time, stirring after each addition until fully melted and the soup is creamy.
- Season and garnish: Taste and adjust seasoning with additional salt and black pepper if needed. Garnish with chopped green onions before serving.
Notes
- If the soup is too thick, whisk in warm broth or milk until reaching the desired consistency.
- To prevent milk separation, ensure the milk is at room temperature or warm it gently before adding to the soup.
- After adding milk, keep the heat low and avoid boiling to maintain a smooth texture.
- Leftover soup can be refrigerated for 3 to 4 days and reheated gently over low heat; freezing is not recommended as it may alter texture.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 40 mg
