Creamy Cheesy Broccoli Potato (Printable)
Rich velvety blend of tender broccoli, diced potatoes, and sharp cheddar in 45 minutes
# What You 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 diced onion, carrot, celery, and minced garlic. Sauté for 4–5 minutes until softened and fragrant, stirring occasionally.
02 - Add diced potatoes and broccoli florets to the pot. Stir well to combine with the aromatic vegetables.
03 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15–18 minutes until potatoes and broccoli are fork-tender.
04 - Remove from heat. Using an immersion blender, blend until mostly smooth while leaving some texture for body. Alternatively, blend in batches using a stand blender.
05 - Return pot to low heat. Stir in milk and heavy cream. Heat gently until warmed through, taking care not to boil.
06 - Gradually add shredded cheddar and grated Parmesan, stirring constantly until completely melted and smoothly incorporated.
07 - Season with salt, black pepper, smoked paprika, and cayenne to taste. Ladle into bowls and garnish with extra cheese and chopped chives if desired.
# Expert Tips:
01 -
- The velvety texture comes from perfectly blended potatoes, no fancy roux needed
- Sharp cheddar and Parmesan create depth that keeps everyone coming back for seconds
- Ready in under an hour but tastes like it simmered all day
02 -
- I once skipped blending the potatoes and ended up with a chunky stew instead of the silky soup I was craving
- Adding cheese while the soup is too hot can cause it to separate and turn grainy
03 -
- Grate your own cheese instead of buying pre shredded bags coated in anti caking agents
- Temper your cold milk by whisking in a small amount of hot broth before adding it to the main pot