This Broccoli and Potato Soup I Make Every Week! Perfect After 50!

This creamy broccoli and potato soup with Cheddar is a delicious Italian-inspired recipe that I cook every week! Simple, quick, and budget-friendly!
Are you looking for the perfect creamy and comforting dinner? Sautéed onions, carrots, and garlic create an aromatic base, while simple potatoes give the soup a naturally thick, velvety texture. Fresh broccoli and Cheddar cheese make it rich and flavorful without feeling too heavy.
This is the perfect quick meal that brings cozy warmth straight to your table. Serve the soup with crispy golden croutons, fresh parsley, and extra grated Cheddar cheese!
Whether you're looking for a simple weeknight dinner or a warming bowl of soup on a chilly evening, this easy broccoli and potato soup recipe is sure to become a family favorite!

Servings: 4
Preparation time: 30–35 minutes

Ingredients
Broccoli – 400 g (14 oz)
Potatoes – 250 g (8.8 oz)
Cheddar cheese – 100 g (3.5 oz)
Onion – 1 small
Carrot – 1 small
Garlic – 1 clove
Cream (18% fat) – 70–100 ml (¼–⅓ cup)
Water or vegetable broth – 600 ml (2½ cups)
Olive oil – 2–3 tbsp
Bread for croutons
Ground coriander – 1 tsp
Fresh parsley – 1 small bunch
Salt and black pepper – to taste

Instructions

Step 1. Prepare the broccoli.
Cut the broccoli into small florets. Slice the potatoes, finely dice the onion, coarsely grate the carrot, and finely chop the garlic.

Step 2. Sauté the onion and carrot.
Heat 1–2 tablespoons of olive oil in a pot. Add the onion and sauté for 2–3 minutes. Add the carrot and cook for another 3–4 minutes, stirring occasionally. Finally, add the garlic and ground coriander, then stir well.

Step 3. Cook the potatoes.
Add the potatoes and pour in 600 ml (2½ cups) of water or vegetable broth. Bring to a boil, then simmer for 8–10 minutes.

Step 4. Add the broccoli.
Add the broccoli to the pot and cook for another 7–10 minutes, until the vegetables are tender.

Step 5. Blend the soup.
Use an immersion blender to blend the vegetables until the soup is smooth and creamy.

Step 6. Add the cream.
Pour in the cream and season the soup with salt and black pepper to taste. Stir and warm over low heat without bringing it to a vigorous boil. If the soup is too thick, add a little hot water.

Step 7. Grate the Cheddar.
Grate the Cheddar cheese. Do not add it to the pot; it will be used as a topping when serving.

Step 8. Toast the bread.
Cut the bread into small cubes, drizzle with olive oil, and toast in a frying pan until golden brown and crispy.

Step 9. Prepare the parsley.
Finely chop the fresh parsley.

To Serve
Ladle the hot creamy soup into bowls. Sprinkle with grated Cheddar, add the crispy croutons, and garnish with fresh parsley.

Serve immediately while the soup is hot and the croutons are crispy. Enjoy!


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