Comforting Creamy Broccoli, Cheddar and Potato Soup
Enjoy this comforting, creamy, and simple soup that blends the richness of cheddar, the creaminess of potatoes, and the freshness of broccoli. With minimal prep and easy-to-follow steps, this soup is a quick and gratifying meal for any weeknight.
In a large dutch oven, melt the butter over medium heat.
2
Sauté the chopped onion and minced garlic in the melted butter until softened; this should take about 4-5 minutes.
3
Include the frozen cubed potatoes, low-sodium chicken broth, and kosher salt in the dutch oven, then bring to a boil. After reaching a boil, reduce the heat to a simmer.
4
Simmer until the potatoes are tender enough to easily pierce with a fork. This should take approximately 10-12 minutes.
5
Use an immersion blender to blend the soup base to your preferred consistency. If you prefer, you can also use a potato masher leaving some chunks of potato.
6
With the soup base at a simmer, add the broccoli florets. Cook for 5-7 minutes or until the broccoli still retains a slight crunch.
7
Pour in the whole milk and heavy cream, then gradually stir in the flour-coated cheddar cheese. Ensure each portion of cheese is fully melted before adding the next.
8
Season your soup with freshly ground black pepper, then adjust the salt to taste if necessary.