Ingredients
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups peeled and diced potatoes (about 2–3 medium)
• 2 cups chopped broccoli florets
• 4 cups low-sodium vegetable or chicken broth
• ½ cup milk (dairy or plant-based)
• 1 cup shredded sharp cheddar cheese (plus extra for topping)
• ¼ tsp smoked paprika
• Salt & black pepper to taste
• Optional: ¼ cup sour cream or Greek yogurt (for creaminess)
• Cooked bacon bits or green onions (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Stir in potatoes and broccoli. Pour in broth. Bring to a boil, then reduce heat and simmer covered for 15–20 minutes, until potatoes are tender.
- Use a potato masher or immersion blender to lightly crush some of the potatoes—this thickens the soup.
- Stir in milk, cheddar cheese, smoked paprika, salt, and pepper. Heat gently (do not boil) until cheese is melted.
- For extra creaminess, stir in sour cream or Greek yogurt if using.
- Taste and adjust seasoning—add more cheese, salt, or a splash of hot sauce for kick.
- Serve hot, garnished with extra cheddar, bacon bits, or green onions.
✨ Perfect for chilly nights, meal prep, or pairing with crusty bread!
💡 Make it gluten-free: Ensure broth is GF.
💡 Slow cooker option: Add all ingredients (except cheddar and garnishes) and cook on LOW 6–8 hours. Stir in cheese before serving.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 4 , Calories : 240 per serving , Net Carbs: 22g , Fats: 12g , Protein: 12g