Preparing
Jumping the’onion and the’ail :
– In a large saucepan or casserole , melt butter over medium heat.
– Add the chopped’on and brown until’il becomes tender and translucent, about 5 minutes.– Add chopped’ail and cook for another 1 minute, until’il is scented.
2. Add the vegetables :
– Add the diced potatoes, chopped broccoli and diced carrots to the pan.– Pour the chicken or vegetable broth and mix.
3. Simmer the soup :
– Bring soup to a boil, then reduce heat and simmer for about 15 to 20 minutes, or until vegetables are tender.
4. Add cream and cheese :
– Stir in thick cream and grated cheddar until’ cheese is completely melted and soup is creamy.
– Add paprika, dried thyme and dried basil. Season with salt and pepper to taste.
5. Mix (optional) :
– For a smoother texture, you can use an immersion blender to mix some of the soup until’ to get the desired consistency. If you prefer a thicker soup, skip this step.
6. Serve :
– Pour soup into bowls and garnish with chopped fresh parsley. Savor your hearty and creamy broccoli and potato cheese soup !
Enjoy!
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