Method
1. Sauté the Aromatics
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and cook until softened, about 3-5 minutes.
- Stir in the garlic and cook for an additional minute until fragrant.
2. Cook the Broccoli and Potatoes
- Add the broccoli florets and diced potatoes to the pot.
- Pour in the chicken or vegetable broth, ensuring the vegetables are fully submerged.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes and broccoli are tender.
3. Blend for Creaminess
- Use an immersion blender to puree the soup until smooth. For a chunkier texture, leave some potato and broccoli pieces intact.
- If you don’t have an immersion blender, transfer the soup in batches to a countertop blender. Be cautious with the hot liquid.
4. Add the Cream and Cheese
- Stir in the heavy cream, then gradually add the shredded cheddar cheese, one handful at a time, stirring until melted and fully incorporated.
- Season the soup with smoked paprika, salt, and pepper to taste.
5. Serve and Garnish
- Ladle the soup into bowls and garnish with your choice of extra shredded cheddar, croutons, or crispy bacon bits.
Serving Suggestions
This Broccoli Potato Cheddar Soup pairs wonderfully with:
- Crusty bread for dipping.
- A fresh side salad for a light and refreshing contrast.
- Grilled cheese sandwiches, making it the ultimate comfort meal.
Tips for Success
- Choose Fresh Vegetables: Use fresh broccoli and potatoes for the best flavor and texture.
- Don’t Overcook the Cheese: Stir it in after removing the soup from heat to prevent the cheese from clumping or becoming grainy.
- Make it Gluten-Free: Use cornstarch to thicken the soup instead of flour, if desired.
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