Why You’ll Love This Recipe
- Creamy & Cheesy : The combination of potatoes and cheese creates a luscious, velvety base without needing heavy cream.
- Packed with Veggies : Broccoli adds freshness, color, and nutrients to every spoonful.
- One-Pot Simplicity : Minimal cleanup makes this recipe perfect for busy weeknights.
- Customizable : Add bacon, spices, or extra veggies to make it your own.
- Crowd-Pleasing : A comforting dish that’s great for family dinners or meal prep.
Ingredients You’ll Need
Serves 4–6
For the Soup:
- 2 tbsp unsalted butter
- 1 medium onion , diced
- 2 garlic cloves , minced
- 3 medium potatoes , peeled and diced (about 3 cups)
- 2 cups broccoli florets , chopped into bite-sized pieces
- 4 cups chicken or vegetable broth
- 1 cup milk (whole milk or half-and-half for extra creaminess)
- 2 cups shredded sharp cheddar cheese , divided
- Salt and pepper , to taste
Optional Toppings:
- Crumbled cooked bacon
- Green onions , sliced
- Extra shredded cheddar cheese
- Sour cream or Greek yogurt
Step-by-Step Instructions
Step 1: Sauté the Aromatics
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the diced onion and sauté for 3–4 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
Step 2: Cook the Potatoes
- Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat to medium-low and simmer for 10–12 minutes , or until the potatoes are tender.
Step 3: Add the Broccoli
- Stir in the broccoli florets and continue to simmer for 5–7 minutes , or until the broccoli is tender but still vibrant green.
Step 4: Blend (Optional)
- For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, skip this step for a chunkier soup.
Step 5: Add Cheese and Milk
- Reduce the heat to low and stir in 1 1/2 cups of shredded cheddar cheese until melted and smooth.
- Pour in the milk and stir until the soup is creamy and heated through. Season with salt and pepper to taste.
Step 6: Serve
- Ladle the soup into bowls and top with the remaining shredded cheddar cheese.
- Garnish with optional toppings like crumbled bacon, green onions, or a dollop of sour cream.