Broccoli and Potato Cheese Soup

Ingredients:

• 2 medium potatoes, peeled and diced
• 1 head of broccoli, cut into small florets
• 1 small onion, chopped (optional)
• 2 cloves garlic, minced
• 2 tablespoons butter
• 3 cups vegetable or chicken broth
• 1 cup milk (or heavy cream for richness)
• 1 1/2 cups shredded cheddar cheese (plus extra for topping)
• Salt and black pepper to taste
• 1/2 teaspoon paprika or thyme (optional)

Instructions:

1. Sauté the Aromatics:
   • In a large pot, melt butter over medium heat.
   • Add chopped onions (if using) and garlic. Sauté for 3-4 minutes until softened and fragrant.
2. Cook the Potatoes:
   • Add the diced potatoes and broth to the pot.
   • Bring to a boil, then reduce heat to a simmer.
   • Cook for about 10-12 minutes, or until the potatoes are tender.
3. Add the Broccoli:
   • Add the broccoli florets to the pot.
   • Cook for an additional 5-7 minutes, until the broccoli is tender but still vibrant green.
4. Blend (Optional):
   • For a creamy texture, use an immersion blender to partially blend the soup, leaving some chunks of broccoli and potato for texture.
   • If you prefer it chunky, skip this step.
5. Add Milk and Cheese:
   • Stir in the milk (or cream) and shredded cheddar cheese.
   • Mix well until the cheese melts and the soup is creamy.
   • Season with salt, black pepper, and paprika (or thyme).
6. Serve:
   • Ladle the soup into bowls and top with extra shredded cheddar cheese and a sprinkle of black pepper.
   • Serve warm with crusty bread or crackers.

Enjoy!

This Broccoli and Potato Cheese Soup is rich, hearty, and full of flavor. It’s perfect for a cozy dinner and loaded with veggies for added nutrition