Instructions:
- In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent.
- Add the broccoli and potatoes to the pot and stir to combine.
- In a small bowl, whisk together the flour and milk until the flour is dissolved. Pour the mixture into the pot and add the chicken broth.
- Bring the soup to a boil, then reduce the heat to low and let it simmer until the vegetables are tender, about 15-20 minutes.
- Stir in the grated cheddar cheese and season with salt and pepper to taste.
- Serve hot.
⭐ Tips & Variations
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Extra Creamy: Blend half the soup with an immersion blender, then stir it back in.
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Cheese Swap: Try sharp cheddar, Colby-Jack, or even smoked cheddar for deeper flavor.
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Vegetarian Option: Replace chicken broth with vegetable broth.
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Add Protein: Stir in cooked chicken or crispy bacon crumbles before serving.
🥖 Serving Ideas
This soup pairs beautifully with:
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Crusty bread or garlic toast
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A grilled cheese sandwich
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Simple green salad
Final Thought
This broccoli potato soup proves that simple ingredients can create big flavor. Creamy, nourishing, and easy to make, it’s a recipe you’ll come back to again and again—especially when comfort food is calling.
If you’d like, I can also:
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Add nutrition info
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Turn this into a slow cooker version
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Create a lighter or dairy-free option
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Optimize it for Pinterest or Facebook
Just let me know 💚🥣
