4 tablespoons unsalted butter
1 large chopped onion
2 cloves garlic chopped
4 cups chicken or vegetable broth
4 large potatoes, peeled and diced
3 cups chopped broccoli florets
2 large carrots, peeled and diced
1 cup thick cream
2 cups grated cheddar cheese
Salt and pepper, to taste
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Fresh chopped parsley for garnish
Chop the onion and the garlic. In a large saucepan or casserole, melt butter over medium heat. Add the chopped onion and brown until it becomes tender and translucent, about 5 minutes. Add chopped garlic and cook for another 1 minute, until it is scented.
Add the vegetables. Add the diced potatoes, chopped broccoli, and diced carrots to the pan. Pour the chicken or vegetable broth and mix. Bring soup to a boil, then reduce heat and simmer for about 15 to 20 minutes, or until vegetables are tender.
Stir in thick cream and grated cheddar until the cheese is completely melted and the soup is creamy. Add paprika, dried thyme, and dried basil. Season with salt and pepper to taste.
For a smoother texture, you can use an immersion blender to mix some of the soup to get the desired consistency. If you prefer a thicker soup, skip this step.
Pour soup into bowls and garnish with chopped fresh parsley. Savor your hearty and creamy broccoli and potato cheese soup!
Enjoy!