Creamy Broccoli Cheddar Potato Soup

• 2 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups water
• 2 cups diced potatoes
• 2 cups chopped broccoli florets
• 1/2 cup all-purpose flour
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Salt to taste
• Chopped chives for garnish

Steps

1. 1 Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Stir in flour to create a roux, cooking for 1-2 minutes.
3. 3 Gradually whisk in broth and water, ensuring no lumps.
4. 4 Add potatoes and bring to a simmer. Cook until potatoes are tender.
5. 5 Stir in broccoli and cook until bright green and tender.
6. 6 Reduce heat and stir in cheddar and milk until melted and smooth.
7. 7 Season with black pepper, paprika, and salt to taste. Simmer gently for a few minutes.
8. 8 Serve hot, garnished with chives.

Equipment

• Large pot
• Wooden spoon
• Vegetable peeler
• Knife and cutting board

Variations

• Add cooked chicken for a heartier version.
• Include a dash of nutmeg for a subtle spice kick.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute nutritional yeast for a vegan cheese flavor.

Pairings

• Fresh garden salad
• Warm dinner rolls

Nutrition

Tips

• For a richer flavor, use half-and-half instead of milk.
• If you prefer a smoother soup, blend part of it before adding cheese.

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 fridge overnight before reheating.

Serving Suggestions

• Pair with a crusty baguette or grilled cheese sandwiches.
• Sprinkle with extra cheese or bacon bits for added flavor.

FAQ