Loaded Broccoli, Cheese, & Potato Soup
Ingredients:
4 cups broccoli florets
3 large russet potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
1/4 cup butter
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup grated Parmesan cheese
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional for heat)
1 cup cooked bacon, crumbled (optional for garnish)
1/4 cup chopped green onions (optional for garnish)
Directions:
Prepare the Vegetables:
In a large pot, bring water to a boil and add the diced potatoes. Cook for about 10 minutes, or until tender. Add the broccoli florets and cook for an additional 5 minutes. Drain and set aside.
Make the Base:
In the same pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for about 2 minutes, or until the mixture is golden brown.
Add Broth and Cream:
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer.
Stir in the heavy cream and continue to simmer for 5 minutes, or until the soup starts to thicken.
Incorporate the Cheese:
Reduce the heat to low and add the shredded cheddar cheese and grated Parmesan cheese. Stir until the cheese is fully melted and the soup is creamy.
Blend the Soup (Optional):
For a smoother texture, use an immersion blender to puree the soup to your desired consistency. Alternatively, you can transfer half of the soup to a blender, blend until smooth, and then return it to the pot. Be cautious with hot liquids when blending.
Add Vegetables and Seasonings:
Return the cooked potatoes and broccoli to the pot. Stir to combine.
Season with salt, black pepper, paprika, and cayenne pepper (if using). Adjust seasonings to taste.
Serve and Garnish:
Ladle the soup into bowls and garnish with crumbled bacon and chopped green onions, if desired.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: Approximately 400-500 kcal per serving (depending on the amount of cheese and bacon used) | Servings: 6-8
