Description
This comforting broccoli potato cheese soup starts with sautéed onion and garlic in butter, thickened into a smooth roux. Potatoes and broccoli simmer until tender, then swirl in milk and cheddar for a rich, soul-warming bowl.
Ingredients
- 2 tablespoons butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 cups broccoli florets
- 2 cups potatoes peeled and diced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- Salt to taste
- Pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add chopped onion and minced garlic and sauté until fragrant and translucent.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in vegetable broth until smooth.
- Add diced potatoes and bring to a boil.
- Add broccoli florets, reduce heat to low, and simmer until vegetables are tender.
- Stir in milk and continue to heat without boiling.
- Add shredded cheddar cheese and stir until melted and the soup is smooth.
- Season with salt and pepper to taste, then serve immediately.
Notes
- For a creamier texture blend half the soup and leave the rest chunky
- Substitute chicken broth for a richer flavor
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently to prevent the cheese from separating