Creamy Potato Broccoli Cheddar Soup with a Twist
Experience the comfort of a classic with a unique twist. Our Creamy Potato Broccoli Cheddar Soup combines the earthiness of potatoes and broccoli with the sharpness of aged cheddar and a hint of smoked paprika for added depth. Perfect for cozy evenings, this soup offers a delightful blend of flavors that will warm your soul.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
4 tbsp unsalted butter
1 medium onion, diced
3 cloves garlic, minced
1 lb russet potatoes, peeled and cubed
4 cups broccoli florets
4 cups chicken broth
2 cups whole milk
2 cups aged cheddar cheese, shredded
1 tsp smoked paprika
Salt and pepper to taste
2 tbsp flour
1/2 cup sour cream
Instructions
1. Melt butter in a large pot over medium heat. Add diced onion and minced garlic, sauté until onion is translucent.
2. Add cubed potatoes and cook for 5 minutes, stirring occasionally.
3. Stir in flour and cook for another minute, ensuring the potatoes are well coated.
4. Gradually add chicken broth and bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add broccoli florets and continue to simmer until potatoes are fork-tender, approximately 10 minutes.
6. Reduce heat to low and stir in milk, shredded cheddar cheese, and smoked paprika. Cook until cheese is fully melted.
7. Remove from heat and blend soup with an immersion blender until smooth.
8. Stir in sour cream and season with salt and pepper to taste before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally until warmed through. Avoid boiling.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
