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5 from 1 vote

Cheddar Broccoli & Potato Soup

Course: Soup
Cuisine: American
Author: Catherine's Plates

Equipment

  • large soup pot or Dutch oven

Ingredients

  • 2 TBS butter
  • 1 TBS cooking oil
  • 1 medium yellow onion, diced
  • 1 1/2 lbs potatoes cut into bite size pieces (peeled or unpeeled)
  • 1 medium carrot, shredded
  • 2 tsp garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp ground cumin
  • 2 broccoli crowns, cut into bite size pieces
  • 6-8 cups chicken broth (amount depends on how thick you want soup)
  • 1 cup heavy whipping cream
  • 3 cups shredded cheddar cheese

Instructions

  • In a large Dutch oven or soup pot, heat 2 TBS butter and 1 TBS cooking oil over medium high heat until butter is sizzling. Add in onion and season with a pinch of salt & black pepper. Saute until onions are softened and lightly browned.
  • Add in minced garlic and shredded carrot and potatoes. Stir until combined.
  • Bring temperature to a high heat and stir in 6-8 cups of chicken broth. (This will depend on how thin or thick you want your soup.) Season with ground cumin and paprika. Bring to a boil. Allow to boil & simmer until potatoes are cooked through and tender.
  • Add in broccoli and cook until tender. Stir in heavy whipping cream. Slowly add in shredded cheddar cheese and stir until cheese has melted. Taste for any more added seasonings. Cook a few more minutes, then turn off heat. Enjoy.