Creamy Broccoli Cheddar Soup with Potatoes

• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups broccoli florets
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup milk
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons all-purpose flour
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg (optional)

Steps

1. 1 Melt butter in a large pot over medium heat.
2. 2 Add onion and garlic, cook until softened.
3. 3 Stir in broccoli and potatoes, coating them with butter.
4. 4 Pour in broth and bring to a boil.
5. 5 Reduce heat, cover, and simmer until vegetables are tender.
6. 6 In a small bowl, mix flour with a bit of milk to make a slurry.
7. 7 Whisk the slurry into the soup, then add remaining milk and cheese.
8. 8 Stir until cheese melts and soup thickens.
9. 9 Season with pepper, salt, and nutmeg if using.
10. 10 Serve hot, garnished with extra cheese if desired.

Equipment

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

Variations

• Add a dash of cayenne pepper for a spicy kick.
• Stir in cooked bacon bits for a smoky flavor.

Substitutions

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

Pairings

• Perfect with a side salad.
• Great with warm, crusty bread.

Nutrition

Tips

• For extra richness, stir in a splash of heavy cream at the end.
• Use a high-powered blender for an ultra-smooth texture, but be cautious with hot liquids.

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 overnight in the fridge and reheat slowly.

Serving Suggestions

• Pair with a grilled cheese sandwich.
• Serve with crusty bread or crackers on the side.

FAQ