Description
A rich and creamy broccoli potato soup loaded with sharp cheddar cheese and tender vegetables, perfect for cold weather comfort.
Ingredients
Scale
- 3 large Russet or Yukon Gold potatoes, diced
- 4 cups broccoli florets, chopped
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups shredded sharp cheddar cheese
- Salt, pepper, and smoked paprika to taste
Instructions
- Sauté onions and garlic in melted butter.
- Whisk in flour to create a roux.
- Slowly add broth and milk while whisking.
- Add potatoes and simmer for 10-12 minutes.
- Add broccoli and simmer until all vegetables are tender.
- Remove from heat and stir in shredded cheese until melted.
- Season and serve hot.
Notes
High in Vitamin C and fiber from broccoli, provides sustained energy from potato starches, and is a great source of calcium from the cheese and milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 345 kcal