Ingredients:
- 4 tablespoons unsalted butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 4 large potatoes, peeled and diced
- 3 cups broccoli florets, chopped
- 2 large carrots, peeled and diced
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Fresh parsley, chopped, for garnish
Instructions:
1. Sauté the Onion and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until tender and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the Vegetables:
Add the diced potatoes, chopped broccoli, and diced carrots to the pot. 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 and let it simmer for about 15 to 20 minutes, or until the vegetables are tender.
4. Incorporate the Cream and Cheese:
Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup is creamy. Season with paprika, dried thyme, dried basil, salt, and pepper to taste.
5. Blend (Optional):
For a smoother texture, use an immersion blender to purée part of the soup until the desired consistency is reached. If you prefer a chunkier soup, you can skip this step.
6. Serve:
Ladle the soup into bowls and garnish with fresh chopped parsley. Enjoy your hearty and creamy broccoli and potato cheese soup!