1. Sauté the Onion and Garlic:
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until soft and translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Add Potatoes and Broth:
- Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10-12 minutes, or until the potatoes are tender.
3. Add Broccoli:
- Add the broccoli florets to the pot and continue to simmer for another 5-7 minutes, until the broccoli is tender but still bright green.
4. Blend the Soup:
- Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only a portion of the soup, leaving some potato and broccoli pieces whole. If using a regular blender, carefully blend the soup in batches.
5. Add Milk and Cheese (Optional):
- Stir in the milk or cream, and if you want a cheesy soup, add the shredded cheddar. Stir until the cheese melts completely into the soup.
- Season with thyme, salt, and pepper, adjusting to taste.
6. Garnish and Serve:
- Ladle the soup into bowls and garnish with freshly chopped parsley. For added texture and flavor, top with croutons, crispy bacon bits, or extra cheese.
Tips for Success
- For a Creamier Soup: Use heavy cream instead of milk for a richer texture, or add an extra dollop of sour cream when serving.
- Cheesy Version: If you’re a fan of cheesy soups, feel free to increase the amount of cheddar or even add a blend of cheeses like Gruyère or Parmesan.
- Vegetarian Option: Simply use vegetable broth instead of chicken broth for a fully vegetarian dish.
Conclusion
This Broccoli Potato Soup is a deliciously creamy and comforting meal that’s perfect for any time of the year. Packed with flavor and easy to make, it’s a great way to enjoy your veggies while indulging in a bowl of warmth. Pair it with crusty bread or a salad for a complete meal!