Broccoli Cheddar Potato Soup
A hearty and delicious creamy broccoli cheddar potato soup recipe that is super easy to make and makes the perfect weeknight dinner.
Servings: 8 Servings
Ingredients
- 1 tablespoon olive oil
- 2 pounds red potatoes peeled, diced into bite-size pieces
- 1 cup onions diced
- 12 ounce bag broccoli florets
- ¼ cup corn starch
- 32 ounce chicken broth
- 8 ounce heavy whipping cream
- 2 tablespoon olive oil
- 1 teaspoon pepper
- 1 teaspoon salt
- 4 cups sharp cheddar cheese shredded
Instructions
- In a large pot, heat olive oil over medium heat, add potatoes and onions and cook until slightly above tender.
- Add broccoli florets and corn starch to pot. Stir until everything is coated evenly.
- Pour chicken broth and heavy cream into pot. Stir to combine.
- Bring soup to a boil, reduce heat and cook until potatoes are tender and then add the shredded cheese. Stir.
- Let simmer until thick. Add salt and pepper to taste.
Notes
- Peel Your Potatoes. It's essential that you peel the potatoes so that the skin texture does not impact the enjoyability of the soup. You can peel them with a vegetable peeler or blanch them for 3-5 minutes and then rub the peel off with a kitchen towel.
- Buy a Block of Cheese. Yes, it's a bit more work to grate your own cheese but the consistency will be much smoother than using pre-shredded cheese.
- Storing Tip. Keep leftovers in an airtight container in the fridge for up to four days. I don't recommend freezing it because of the dairy in the soup which may change textures when thawed out. Add more liquid when reheating if needed to restore the consistency.