Ingredients:
4 tablespoons unsalted butter.
1 large onion, chopped.
2 cloves garlic, minced.
4 cups chicken or vegetable broth.
4 large potatoes, peeled and chopped.
3 cups chopped broccoli.
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.
Chopped fresh parsley for garnish.
Instructions:
- Cook the onion and garlic:
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for 1 more minute, until fragrant.
- Add the vegetables:
Place the chopped potatoes, broccoli, and carrots into the pot.
Pour in the chicken or vegetable broth and stir.
- 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.
- 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.
- Blend (optional):
For a smoother soup, you can use an immersion blender to blend part of the soup to your desired consistency. If you prefer a chunkier soup, you can skip this step.
- Serve:
Ladle the soup into bowls and garnish with chopped fresh parsley.
Enjoy your delicious creamy broccoli and potato cheese soup!