Creamy Cheesy Broccoli Potato (Printer-friendly)

Rich velvety broccoli and potato blend with sharp cheddar, Parmesan, and cream for ultimate comfort.

# What You Need:

→ Vegetables

01 - 2 cups broccoli florets, fresh or frozen
02 - 2 medium russet potatoes, peeled and diced into 1/2-inch pieces
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 medium carrot, peeled and diced
06 - 2 celery stalks, diced

→ Liquids

07 - 4 cups vegetable broth
08 - 1 cup whole milk
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
16 - Pinch of cayenne pepper

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add diced onion, carrot, celery, and minced garlic. Sauté for 4-5 minutes until vegetables are softened and fragrant, stirring occasionally to prevent browning.
02 - Add the diced potatoes and broccoli florets to the pot. Stir well to combine with the aromatic vegetables, ensuring even distribution for consistent cooking.
03 - Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 15-18 minutes, or until potatoes and broccoli are fork-tender. Skim any foam that rises to the surface.
04 - Remove pot from heat. Use an immersion blender to puree the soup until mostly smooth while retaining some texture for body. Alternatively, transfer to a stand blender in batches, taking care with hot liquids.
05 - Return the pot to low heat. Stir in the whole milk and heavy cream. Heat gently until warmed through, approximately 3-5 minutes. Avoid boiling to prevent dairy from separating.
06 - Gradually add the shredded sharp cheddar and grated Parmesan cheeses, stirring continuously until completely melted and smoothly incorporated. The soup should become velvety and thick.
07 - Season with salt, black pepper, smoked paprika, and cayenne pepper to taste. Ladle hot soup into bowls and garnish with additional shredded cheddar and chopped chives or green onions if desired.

# Expert Tips:

01 -
  • The way sharp cheddar and smoked paprika dance together creates this incredible depth that feels like a hug from someone who actually knows how to cook
  • Its deceptively simple, coming together in under an hour while making your entire kitchen smell like a cozy restaurant
02 -
  • Never boil your soup after adding the dairy or cheese, or you will end up with a separated, oily, grainy mess that nobody wants to eat
  • Grating your own cheese instead of buying pre shredded makes an enormous difference in how smoothly it melts into the soup
03 -
  • Make this soup a day ahead of time because the flavors deepen and it actually tastes better after resting overnight in the refrigerator
  • If reheating, do it gently over low heat and add a splash of milk if it has thickened up too much

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