Ingredients:
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 4 large potatoes, peeled and diced
- 3 cups chopped broccoli florets
- 2 large carrots, peeled and diced
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Chopped fresh parsley for garnish
Preparation:
1. Sauté Onion and Garlic:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and cook until tender and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
2. Add 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 to 20 minutes, or until the vegetables are tender.
4. Add 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, use an immersion blender to blend part of the soup until you reach 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!
