Description
This creamy and comforting Broccoli Potato Soup combines tender potatoes and fresh broccoli florets in a rich, cheesy broth. Enhanced with carrots, celery, onion, and garlic, this hearty soup is perfect for a cozy meal and can easily serve a family of four.
Ingredients
Scale
Vegetables
- 1 cup shredded carrots
- 2 stalks celery, chopped
- 1 small onion, chopped
- 4 cloves garlic, minced
- 4 cups potatoes, peeled and cubed
- 4 cups broccoli florets, chopped
Seasonings & Broth
- 1 1/2 teaspoons black pepper
- 2 1/2 teaspoons salt
- 4 cups chicken broth
Dairy & Thickener
- 2 cups heavy cream
- 1/4 cup flour
- 2 cups shredded sharp cheddar cheese
Instructions
- Sauté the Aromatics: In a large pot over medium heat, add a bit of oil or butter (not listed but implied) and sauté the chopped onion, shredded carrots, celery, and minced garlic until softened and fragrant, about 5-7 minutes.
- Add Potatoes and Broccoli: Stir in the peeled and cubed potatoes and chopped broccoli florets, allowing them to mix well with the sautéed vegetables.
- Season and Add Broth: Sprinkle the salt and black pepper over the vegetables, then pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer the Soup: Cover the pot and simmer gently over low heat for about 3 to 4 hours (240 minutes) until the potatoes and broccoli are very tender and the flavors have melded.
- Prepare the Creamy Base: In a separate small bowl, whisk the flour into the heavy cream until smooth and lump-free.
- Thicken the Soup: Slowly stir the cream and flour mixture into the simmering soup to thicken it. Cook for an additional 10-15 minutes, stirring occasionally until the soup has thickened to a creamy consistency.
- Add Cheese and Final Seasoning: Remove the soup from heat and stir in the shredded sharp cheddar cheese until melted and fully incorporated. Adjust seasoning with additional salt and pepper if desired.
- Serve: Ladle the hot soup into bowls and serve immediately, optionally garnished with extra cheese or fresh herbs.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- If you prefer a smoother texture, use an immersion blender to puree part or all of the soup before adding the cheese.
- To reduce fat, use half-and-half instead of heavy cream, and reduce or omit cheese.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
