Ingredients:
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 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 paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Fresh parsley, chopped for garnish
Preparation:
1. Sauté the Onion and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the Vegetables:
Toss in the diced potatoes, chopped broccoli, and diced carrots. Pour in the chicken or vegetable broth, and stir well to combine.
3. Simmer the Soup:
Bring the mixture to a boil, then reduce the heat and let it simmer for 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 becomes rich and creamy. Add the paprika, dried thyme, and dried basil. Season with salt and pepper to taste.
5. Blend for a Smoother Texture (Optional):
For a creamier consistency, use an immersion blender to partially blend the soup. If you prefer a chunkier texture, you can skip this step.
6. Serve:
Ladle the soup into bowls and garnish with freshly chopped parsley.
Enjoy this hearty, creamy broccoli and potato soup!