Broccoli and Potato Cheese Soup
Ingredients:
– 4 tbsp 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 tsp paprika
– 1/2 tsp dried thyme
– 1/2 tsp dried basil
– Fresh parsley, chopped, for garnish
Instructions:
1. **Sauté the Onion and Garlic:**
– In a large pot or Dutch oven, melt the butter over medium heat.
– Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
– Add the minced garlic and cook for another 1 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 let it simmer for about 15-20 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 fully 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 part of the soup to your desired consistency. If you prefer a chunkier 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!
