Ingredients
– 4 tablespoons unsalted butter
– 1 large onion, chopped
– 2 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 4 large potatoes, peeled and diced
– 3 cups broccoli florets, chopped
– 2 large carrots, peeled and diced
– 1 cup heavy cream
– 2 cups shredded cheddar cheese– Salt and pepper, to taste
– 1/2 teaspoon paprika
– 1/2 teaspoon dried thyme
– 1/2 teaspoon dried basil
– Chopped fresh parsley, for garnish
Preparation
Sauté onion and garlic:
– In a large saucepan or Dutch oven, melt butter over medium heat.
– Add the minced onion and cook until soft and translucent, about 5 minutes.
– Add the minced garlic and cook for 1 more minute, until fragrant.
2. Add the vegetables:
– Add the diced potatoes, chopped broccoli, and diced carrots to the pot.
– Pour in the chicken or vegetable broth and stir to combine.
3. Simmer the soup:
– Bring the soup to a boil, then reduce the heat and simmer for about 15 to 20 minutes, or until the vegetables are tender.
4. Add the cream and cheese:
– Stir in the heavy cream and shredded cheddar cheese until the cheese is completely melted and the soup is creamy.
– Add the paprika, dried thyme, and dried basil. Season with salt and pepper to taste.
5. Blend (optional):
– For a smoother texture, you can use an immersion blender to blend some of the soup until you get the desired consistency. If you prefer a thicker soup, skip this step.
6. Serve:
– Ladle the soup into bowls and garnish with chopped fresh parsley. Enjoy your hearty and creamy broccoli and potato cheese soup!
Enjoy!
