Broccoli and potatoes come together in a lush, creamy soup that is perfect for warming up on a chilly day. If you’re in search of a quick and comforting meal, this Cheesy Broccoli Potato Soup is your answer. Whether you’re feeding the family on a busy weeknight or entertaining guests for a cozy gathering, this dish promises to deliver hearty satisfaction along with essential nutrients. With a blend of fresh ingredients and cheesy goodness, it becomes an instant favorite that leaves you wondering why you haven’t made it sooner!
Why you’ll love this dish
This cheesy delight is more than just a soup; it’s a hug in a bowl! Imagine creamy, cheesy goodness combined with the fresh crunch of broccoli and the earthiness of potatoes. Not only is it rich in flavor, but it’s also incredibly budget-friendly and easy to prepare. You’ll love how it comes together quickly—perfect for those weeknights when time is of the essence. Plus, this soup is kid-approved; it’s a fantastic way to sneak in those vegetables without any complaints. Serve it as a main course, or pair it with some crusty bread for a delightful meal.
“Absolutely delicious! I made this on a cool evening and it disappeared in minutes. Even my picky eaters loved it!” – A happy home cook
The cooking process explained
Making this Cheesy Broccoli Potato Soup is a straightforward and rewarding process. Start by sautéing onions and garlic to create a fragrant base. Next, you’ll add diced potatoes and broccoli, allowing them to gain a bit of flavor. After pouring in the vegetable broth, you’ll simmer the ingredients until they’re nice and tender. A quick blend transforms this medley into a smooth, creamy consistency, and the final touch of milk and shredded cheddar cheese elevates it to a whole new level of decadence. In less than an hour, you’ll have a soul-satisfying bowl of goodness ready to enjoy.
What you’ll need
Gather these items to bring this comforting soup to life:
- 2 cups broccoli florets
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup milk
- Salt and pepper to taste
- 2 tablespoons olive oil
Feel free to swap out the cheddar cheese for your favorite type or use non-dairy milk for a vegan twist.
