Creamy Broccoli Potato Soup Recipe
A comforting and creamy soup combining tender potatoes and broccoli, perfect for a cozy meal.
Ingredients
Butter
- 4 tablespoons butter
Vegetables
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Flour
- 4 tablespoons all-purpose flour
Broth and Milk
- 4-6 cups low-sodium vegetable broth (use 4 cups for thicker soup, 6 for thinner)
- 1 cup whole milk, at room temperature
Potatoes and Seasonings
- 1 lb Russet potatoes, peeled & diced into ½-inch cubes
- 1 teaspoon dried thyme
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- ½ teaspoon paprika
Broccoli
- 1 lb broccoli, chopped into bite-size pieces
Cheese and Garnish
- 1 ½ cups cheddar cheese, freshly shredded
- Chopped green onions green onions, to garnish
Instructions
- Melt butter in a large pot over medium heat. Cook onion until softened, then add garlic and cook 30 seconds.
- Stir in flour and cook 1-2 minutes. Gradually whisk in broth and milk, then add potatoes, thyme, salt, pepper, and paprika. Simmer until potatoes are tender, about 12-15 minutes.
- Add broccoli and cook until bright green and tender, about 4-5 minutes. Remove from heat and stir in shredded cheese until melted. Garnish with green onions before serving.
Notes
For a creamier texture, blend part of the soup before adding cheese.