Creamy Cheesy Broccoli Potato Soup (Print View)
Rich and velvety soup featuring tender broccoli and potatoes blended with creamy sharp cheddar and Parmesan for ultimate comfort.
# What You Need:
→ Vegetables
01 - 2 cups broccoli florets, fresh or frozen
02 - 2 medium russet potatoes, peeled and diced
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium carrot, peeled and diced
06 - 2 celery stalks, diced
→ Liquids
07 - 4 cups vegetable broth
08 - 1 cup whole milk
09 - 1 cup heavy cream
→ Cheeses
10 - 1 ½ cups shredded sharp cheddar cheese
11 - ½ cup grated Parmesan cheese
→ Seasonings
12 - 2 tablespoons unsalted butter
13 - 1 teaspoon salt
14 - ½ teaspoon freshly ground black pepper
15 - ¼ teaspoon smoked paprika
16 - Pinch of cayenne pepper
→ Garnish
17 - Extra shredded cheddar cheese
18 - Chopped chives or green onions
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrot, celery, and minced garlic. Sauté for 4–5 minutes until softened and fragrant.
02 - Stir in the diced potatoes and broccoli florets, ensuring they are well combined with the aromatic base.
03 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 15–18 minutes until potatoes and broccoli are fork-tender.
04 - Remove from heat. Using an immersion blender, purée the soup until mostly smooth while leaving some texture for body. Alternatively, blend in batches using a stand blender.
05 - Return the pot to low heat. Stir in the whole milk and heavy cream. Heat gently until warmed through, taking care not to boil the mixture.
06 - Gradually add the shredded sharp cheddar and grated Parmesan, stirring continuously until completely melted and smoothly incorporated.
07 - Season with salt, black pepper, smoked paprika, and cayenne pepper to taste. Ladle into bowls and garnish with additional cheddar and chopped chives or green onions.
# Expert Tips:
01 -
- The texture becomes impossibly silky without any fancy techniques
- It transforms humble ingredients into something restaurant worthy
02 -
- Never boil after adding dairy or it will separate into grainy disappointment
- Grating your own cheese makes a huge difference in how smoothly it melts
03 -
- Let the soup rest 5 minutes off heat before serving for flavors to marry
- The flavor improves overnight if you can manage not to eat it all