Creamy Cheesy Broccoli Potato (Printable)

Rich and velvety blend of tender broccoli, potatoes, and sharp cheddar cheese. Ready in 45 minutes for ultimate comfort on chilly evenings.

# What You'll 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, gluten-free if needed
08 - 1 cup whole milk or milk of choice
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, or to taste
14 - ½ teaspoon freshly ground black pepper
15 - ¼ teaspoon smoked paprika, optional
16 - Pinch of cayenne pepper, optional

→ Garnish

17 - Extra shredded cheddar cheese
18 - Chopped chives or green onions

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion, carrot, celery, and garlic. Sauté for 4–5 minutes until softened and fragrant.
02 - Stir diced potatoes and broccoli florets into the pot, combining with the sautéed vegetables.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 15–18 minutes until potatoes and broccoli are tender.
04 - Remove from heat. Using an immersion blender or stand blender, blend until mostly smooth, leaving some texture if desired.
05 - Return pot to low heat. Stir in milk and heavy cream. Heat gently until warmed through without boiling.
06 - Gradually add cheddar and Parmesan cheeses, stirring constantly until melted and fully incorporated.
07 - Season with salt, black pepper, smoked paprika, and cayenne to taste. Ladle into bowls and garnish with extra cheese and chives if desired.

# Expert Tips:

01 -
  • The combination of sharp cheddar and Parmesan creates this ridiculous depth of flavor that makes people immediately ask for seconds
  • Its one of those rare soups that actually tastes better the next day so meal prep becomes exciting instead of a chore
02 -
  • Adding cheese to boiling soup will cause it to separate and turn grainy so always reduce the heat to low before stirring in any dairy
  • Grating your own cheese instead of buying pre shredded makes a huge difference because pre shredded cheese has anti caking agents that prevent smooth melting
03 -
  • Use a box grater to shred your own cheese blocks because the melt quality is noticeably better than pre shredded bags
  • Temper your milk and cream by whisking in a small amount of hot broth first before adding them to the main pot which prevents any temperature shock that could cause separation

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