Ingredients

4 large potatoes (Idaho or Russet, peeled and cubed)

1 head broccoli (cut into 1-inch florets)

1/4 cup chopped onion

3 cloves garlic (freshly minced)

1 tbsp olive oil

3 cups vegetable stock (Swanson recommended)

3/4 cup milk

1 1/4 cups cheddar cheese (Tillamook preferred), plus more for topping

1/2 teaspoon dried thyme

Salt to taste

Freshly ground black pepper to taste

Instructions

Step 1: Peel and cut the potatoes into 1-inch cubes, then cut the broccoli into 1-inch florets. Chop the onion into small pieces and mince the garlic. Having everything prepped and ready will make the cooking process smooth and prevent burning while chopping.

Step 2: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, stirring constantly for about 1 minute until fragrant but not browned. This releases the aromatics’ flavors without burning them, creating a flavorful base.

Step 3: Add the cubed potatoes and broccoli florets to the pot with the sautéed aromatics, stirring for about 1 minute to coat them with oil. Pour in the vegetable stock and add the dried thyme. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until the potatoes are tender and easily pierced with a fork.

Step 4: Once the potatoes are soft, carefully blend the soup until smooth using an immersion blender. Work in batches if needed and be cautious with the hot liquid. Adjust the texture by blending longer for smoothness or shorter for chunkiness.

Step 5: Reduce heat to low and stir in the milk until fully combined. Add the cheddar cheese in handfuls, stirring constantly until melted and the soup is creamy. Season generously with salt and freshly ground black pepper. Keep the heat low to prevent scorching and ensure smooth melting of the cheese.

Step 6: Ladle the hot soup into bowls and top with extra shredded cheddar cheese. Serve with crackers or your favorite bread for added texture and substance. Add the cheese topping just before serving so it stays warm and slightly melted.

Tips & Variations

Use russet potatoes for the best creamy texture; Yukon gold can be used for a creamier feel, but avoid waxy red potatoes.

Frozen broccoli florets can substitute fresh ones without thawing; just add them during cooking.

Swap vegetable stock with chicken stock or water with bouillon cubes if preferred.

For a richer soup, try heavy cream instead of milk, or use dairy-free milks like almond or oat for a lighter version.

Use sharp cheddar for best flavor, but Gruyere or Monterey Jack work well too. Avoid pre-shredded cheese to prevent grainy texture.

Reserve a few cooked broccoli florets before blending and stir them back in at the end for texture and color.

Let the soup cool slightly before blending to avoid hot splashes and messes.

Storage

Store the soup in an airtight container in the fridge for up to 4 days. Flavors improve with time, so it’s great for meal prep. For longer storage, freeze for up to 2 months in freezer-safe containers, leaving room for expansion. Reheat gently on the stovetop over medium-low heat, stirring often to keep the cheese from separating. Microwaving in 1-minute intervals with stirring between is also effective. Add a splash of milk or broth if the soup thickens too much after reheating.

FAQs

What type of potatoes work best for this soup?

Russet potatoes are ideal due to their starchy, fluffy texture that breaks down easily for a creamy consistency. Yukon gold potatoes are an acceptable substitute but will produce a slightly different texture. Avoid red potatoes or fingerlings as they are too firm to create a smooth soup.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli florets work well as a substitute. Add them directly to the pot without thawing. Use about 3 to 4 cups to match the fresh broccoli quantity.