Broccoli and Potato Soup

Ingredients

– 4 tablespoons unsalted butter

– 1 large chopped onion

– 2 cloves of chopped garlic

– 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 of paprika

– 1/2 teaspoon dried thyme

– 1/2 teaspoon dried basil

– Chopped fresh parsley for garnish

Sauté the onion and garlic: – In a large saucepan or Dutch oven, melt the butter over medium heat. – Add the minced onion and sauté until soft and translucent, about 5 minutes. – Add the minced garlic and cook for 1 more minute, until fragrant. 2. Add the vegetables: – Add the diced potatoes, chopped broccoli, and diced carrots to the saucepan. – 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 to low and simmer for about 15 to 20 minutes, or until the vegetables are tender. 4. Add the cream and cheese: – Stir in the heavy cream and shredded cheddar cheese until the cheese is completely melted and the soup is creamy. – Add the paprika, dried thyme, and dried basil. Season with salt and pepper to taste.ADVERTISEMENT5.
Blend (optional): – For a smoother texture, you can use an immersion blender to blend some of the soup until you get the consistency you want. If you prefer a thicker 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!
Enjoy!