Creamy Potato Broccoli Soup with Cheddar and Chives
Equipment
- Large soup pot or Dutch oven This is your main cooking vessel, perfect for evenly cooking vegetables and simmering the soup.
- Blender or immersion blender To puree part (or all) of the soup for that luscious, creamy texture. Immersion blenders are great for less cleanup.
- Chef’s knife & cutting board For prepping your vegetables.
- Measuring cups and spoons Precision makes a difference with soup consistency and seasoning.
Ingredients
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 3 cups broccoli florets fresh or frozen
- 2 cups peeled and diced Yukon Gold potatoes
- 1 medium carrot diced (optional, for a sweet depth)
- 1 celery stalk diced
Liquids & Seasoning
- 4 cups low-sodium vegetable broth or chicken broth if you prefer
- 1 ½ cups whole milk or half-and-half for extra creaminess
- ½ cup heavy cream
- ½ teaspoon dried thyme
- Salt and freshly cracked black pepper to taste
- Pinch of cayenne pepper optional, for a gentle kick
Cheese & Finishers
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons fresh chives finely chopped
- 1 tablespoon butter optional, stirred in at the end for richness
Instructions
Step 1: Sauté the Aromatics
- In your soup pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrot. Sauté for about 5 minutes, until the onions become translucent and fragrant. Stir in the garlic and cook for an additional minute.
Step 2: Add Potatoes and Broth
- Toss in the diced potatoes and stir to coat them with the aromatics. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 10–12 minutes, until the potatoes begin to soften.
Step 3: Add Broccoli and Seasoning
- Add the broccoli florets to the pot along with thyme, salt, black pepper, and cayenne (if using). Simmer for another 8–10 minutes, until both broccoli and potatoes are fork-tender.
Step 4: Blend the Soup
- Using an immersion blender, puree about half the soup directly in the pot. You want a balance between creamy and chunky. If using a traditional blender, transfer 2–3 cups of the soup, blend until smooth, and return it to the pot.
Step 5: Stir in Dairy and Cheese
- Lower the heat to prevent curdling. Stir in the milk, cream, and cheddar cheese until melted and smooth. Add the butter here for an extra luxurious mouthfeel. Adjust seasoning as needed.
Step 6: Finish with Chives and Serve
- Sprinkle in the chopped chives, stir, and serve hot. Garnish each bowl with a little extra shredded cheddar and more chives if desired.