Cheddar Broccoli Potato Soup

This Cheddar Broccoli Potato Soup is the epitome of comfort food, perfect for chilly days or anytime you need something warm and satisfying. The creamy base is enriched with sharp cheddar cheese, and the tender potatoes and vibrant broccoli make it hearty and nutritious. A touch of sour cream adds extra richness and flavor.

1. Ingredients:

• 4 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cups milk
• 2 cups broccoli florets
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional)

Directions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until soft and fragrant.
2. Add the diced potatoes and chicken broth to the pot, then bring to a boil. Reduce the heat and let simmer for 15-20 minutes, or until the potatoes are tender.
3. Add the broccoli florets to the pot and cook for another 5 minutes, or until the broccoli is tender but still vibrant in color.
4. Using an immersion blender, blend the soup until smooth, leaving some chunks of potato and broccoli for texture. (Alternatively, you can transfer the soup to a blender in batches.)
5. Return the soup to low heat and stir in the milk, shredded cheddar cheese, and sour cream. Stir until the cheese is fully melted and the soup is creamy.
6. Season with salt, pepper, and paprika (if using) to taste.
7. Ladle the soup into bowls and serve with additional shredded cheese or a dollop of sour cream, if desired.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 320 kcal per serving | Servings: 6 servings