Cheesy Broccoli and Potato Soup

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups water
• 2 medium russet potatoes, peeled and diced
• 4 cups fresh broccoli florets
• 1/2 cup all-purpose flour
• 2 cups shredded cheddar cheese
• 1/2 cup milk
• Salt, to taste
• Black pepper, to taste
• Paprika, for garnish
• Chopped chives, for garnish

Steps

1. 1 In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for an additional minute.
3. 3 Add broth, water, and potatoes. Bring to a simmer and cook until potatoes are tender, about 10 minutes.
4. 4 Add broccoli florets and cook until tender, about 5 minutes.
5. 5 In a small bowl, whisk flour into milk until smooth. Stir into the soup.
6. 6 Reduce heat to low and gradually stir in cheese until melted and soup is creamy.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with paprika and chives.

Equipment

• Large pot
• Wooden spoon
• Vegetable peeler
• Cutting board and knife

Variations

• Add a dash of nutmeg for a cozy twist.
• Include diced cooked ham for a heartier version.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute cauliflower for a lower-carb version.

Pairings

• A crisp green salad with a tangy vinaigrette.
• Warm, crusty sourdough bread.

Nutrition

Tips

• For extra creaminess, add a splash of heavy cream.
• Use a mix of cheeses for more flavor complexity.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with a grilled cheese sandwich.
• Serve with crusty bread for dipping.

FAQ