Creamy Cheesy Broccoli Potato (Print Version)

A rich, velvety blend of tender broccoli and potatoes with melted sharp cheddar and Parmesan for ultimate comfort.

# What You Need:

→ Vegetables

01 - 2 cups broccoli florets, fresh or frozen
02 - 2 medium russet potatoes, peeled and diced into ½-inch pieces
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium carrot, peeled and diced
06 - 2 celery stalks, diced

→ Liquids

07 - 4 cups vegetable broth, gluten-free if needed
08 - 1 cup whole milk or milk alternative
09 - 1 cup heavy cream

→ Cheeses

10 - 1 ½ cups shredded sharp cheddar cheese
11 - ½ cup grated Parmesan cheese

→ Seasonings

12 - 2 tablespoons unsalted butter
13 - 1 teaspoon salt, plus more to taste
14 - ½ teaspoon freshly ground black pepper
15 - ¼ teaspoon smoked paprika
16 - Pinch of cayenne pepper

→ Garnish

17 - Extra shredded cheddar cheese for serving
18 - Chopped chives or green onions for serving

# How-To Steps:

01 - Melt butter in a large pot over medium heat. Add diced onion, carrot, celery, and garlic. Cook 4–5 minutes until vegetables soften and become fragrant, stirring occasionally.
02 - Stir in diced potatoes and broccoli florets until coated. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover partially, and simmer 15–18 minutes until potatoes pierce easily with a fork.
03 - Remove pot from heat. Use an immersion blender to purée until mostly smooth with some texture remaining. Alternatively, transfer to a stand blender in batches, venting lid to release steam.
04 - Return pot to low heat. Pour in milk and heavy cream, stirring constantly. Heat through gently until steaming, being careful not to boil as dairy may separate.
05 - Gradually add shredded cheddar and Parmesan cheese, a handful at a time, stirring continuously until fully melted and smooth. Adjust heat to lowest setting to prevent scorching.
06 - Season with salt, black pepper, smoked paprika, and cayenne pepper to taste. Ladle into bowls and garnish with additional cheddar and chives or green onions.

# Expert Tips:

01 -
  • The texture transforms from chunky vegetables to this impossibly silky soup that coats your spoon like velvet
  • Sharp cheddar cuts through the creaminess so its rich without feeling heavy on your chest
  • It comes together in under an hour but tastes like it simmered all day
  • The leftovers actually improve overnight as the flavors deepen and marry
02 -
  • Never boil the soup after adding dairy or it will separate into a greasy, curdled mess that nobody wants to eat
  • Shred your own cheese because the cellulose in pre shredded cheese prevents proper melting and leaves you with grainy texture
  • Room temperature dairy incorporates more smoothly, so pull your milk and cream out while the vegetables simmer
  • Let the soup rest for 5 to 10 minutes off heat before serving, as this allows the flavors to develop and the texture to stabilize
03 -
  • Make a double batch because this freezes beautifully for up to three months and tastes even better reheated
  • Grate fresh nutmeg over the top before serving, it sounds weird but it's this old restaurant trick that makes cheese dishes taste more complex
  • Splash in some white wine with the vegetables to deglaze the pot before adding broth for an extra layer of sophistication

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