Broccoli Potato Cheese Soup: A Warm Bowl of Comfort

Instructions:

1. Sauté Aromatics
   • In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the garlic and cook for an additional 30 seconds until fragrant.
2. Cook the Potatoes
   • Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 10-12 minutes, or until the potatoes are tender.
3. Add Broccoli
   • Stir in the broccoli florets and thyme. Cook for another 5-7 minutes, or until the broccoli is tender but still vibrant green.
4. Blend the Soup (Optional)
   • For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
5. Incorporate the Cheese and Cream
   • Stir in the heavy cream (or milk), cheddar cheese, and Parmesan (if using). Continue stirring until the cheese is fully melted and the soup is creamy.
6. Thicken the Soup (If Needed)
   • If you prefer a thicker soup, stir in the cornstarch slurry and cook for an additional 2-3 minutes until the soup thickens.
7. Season and Serve
   • Season the soup with salt, pepper, and smoked paprika (if desired). Serve hot with a garnish of shredded cheese, croutons, or a sprinkle of fresh parsley.

Tips for Success:

• Choose the Right Potatoes: Russet or Yukon Gold potatoes work best for their creamy texture when cooked.
• Make It Vegetarian: Use vegetable broth instead of chicken broth for a vegetarian-friendly soup.
• Cheese Selection: Experiment with different cheeses like Gruyere, Monterey Jack, or a blend for a unique flavor profile.
• Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently over low heat to prevent curdling.