If you're looking to cozy up with a bowl of something comforting and flavorful, this Creamy Potato Broccoli Cheddar Soup with a Twist is your ticket. It’s not your average cheddar soup; the smoked paprika and sour cream add unexpected layers of flavor that’ll keep you coming back for more.
Unsalted butter is used for sautéing, giving a rich base flavor without adding saltiness. Onion and garlic bring a savory depth to the soup's base. Russet potatoes provide a starchy, thickening quality that makes the soup hearty. Broccoli florets add nutrition and a lovely green color. Chicken broth is the liquid backbone, enhancing the soup's savory notes. Whole milk contributes to the creamy texture. Aged cheddar cheese offers a sharp, tangy flavor that pairs perfectly with the potatoes and broccoli. A touch of smoked paprika introduces a subtle, smoky depth. Finally, sour cream rounds off the soup with a tangy creaminess.
This soup pairs wonderfully with a warm, crusty baguette or a side of garlic bread for dipping. For a more protein-rich meal, serve it alongside grilled chicken or a simple green salad topped with nuts and a vinaigrette.
Start by melting the butter in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent. This should take about 5 minutes.
Next, toss in your cubed potatoes and give them a stir to coat them in the buttery onion mixture. Let them cook for about 5 minutes, stirring occasionally to prevent sticking.
Sprinkle the flour over the potatoes, stirring continuously for about a minute. This will help thicken the soup later on.
Slowly pour in the chicken broth, stirring as you go. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, allowing the potatoes to cook through.
Add in the broccoli florets and continue to simmer for another 10 minutes, or until the potatoes are fork-tender.
Lower the heat and stir in the milk, shredded cheddar cheese, and smoked paprika. Stir gently until the cheese melts completely, creating a smooth and creamy texture.
Remove the pot from the heat and use an immersion blender to blend the soup until it's smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.
Finally, stir in the sour cream and season with salt and pepper to taste. Serve hot and enjoy!
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