Velvety Creamy Potato Broccoli Cheddar Soup
Velvety Creamy Potato Broccoli Cheddar Soup
Ingredients
For the Soup Base
- 3 tablespoons unsalted butter
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 2 cups potatoes, peeled and diced into 1/2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Creaminess and Flavor
- 2 cups broccoli florets, small
- 2 cups sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
For Garnish (Optional)
- 2 strips crispy bacon, crumbled
- 1 tablespoon fresh chives, chopped
Instructions
- 1
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 min
- 3
Sprinkle the all-purpose flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the soup.
⏱️ 2 min
- 4
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 5
Add the milk, diced potatoes, salt, and freshly ground black pepper to the pot. Bring the soup back to a simmer, then reduce the heat to medium-low, cover, and cook for 10-15 minutes, or until the potatoes are fork-tender.
⏱️ 15 min
- 6
Stir in the small broccoli florets. Continue to cook for another 5-7 minutes, or until the broccoli is tender-crisp.
⏱️ 7 min
- 7
Reduce the heat to low. Add the shredded sharp cheddar cheese, softened cream cheese, and heavy cream. Stir continuously until all the cheeses are melted and the soup is smooth and creamy. Do not boil after adding the cheese.
⏱️ 5 min
- 8
Taste and adjust seasoning if necessary. Serve hot, garnished with crumbled crispy bacon and chopped fresh chives, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Velvety Creamy Potato Broccoli Cheddar Soup
Ingredients
For the Soup Base
- 3 tablespoons unsalted butter
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 2 cups potatoes, peeled and diced into 1/2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Creaminess and Flavor
- 2 cups broccoli florets, small
- 2 cups sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
For Garnish (Optional)
- 2 strips crispy bacon, crumbled
- 1 tablespoon fresh chives, chopped
Instructions
- 1
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 min - 3
Sprinkle the all-purpose flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the soup.
⏱️ 2 min - 4
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.
⏱️ 3 min - 5
Add the milk, diced potatoes, salt, and freshly ground black pepper to the pot. Bring the soup back to a simmer, then reduce the heat to medium-low, cover, and cook for 10-15 minutes, or until the potatoes are fork-tender.
⏱️ 15 min - 6
Stir in the small broccoli florets. Continue to cook for another 5-7 minutes, or until the broccoli is tender-crisp.
⏱️ 7 min - 7
Reduce the heat to low. Add the shredded sharp cheddar cheese, softened cream cheese, and heavy cream. Stir continuously until all the cheeses are melted and the soup is smooth and creamy. Do not boil after adding the cheese.
⏱️ 5 min - 8
Taste and adjust seasoning if necessary. Serve hot, garnished with crumbled crispy bacon and chopped fresh chives, if desired.
⏱️ 3 min