Creamy and Comforting Potato Broccoli and Cheese Soup

This Potato Broccoli and Cheese Soup is the perfect combination of creamy, cheesy, and comforting flavors. Made with tender potatoes, fresh broccoli, and a blend of cheddar and Monterey Jack cheeses, this soup is sure to satisfy your cravings. It's easy to make and can be enjoyed as a satisfying meal on its own or paired with a salad or crusty bread. Try this recipe for a cozy and delicious dinner option.

Ingredients

• 4 medium potatoes, peeled and diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups chopped broccoli florets
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

Directions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until softened.
2. Stir in the flour and cook for 1 minute, stirring constantly.
3. Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps.
4. Add the diced potatoes, dried thyme, dried oregano, salt, and black pepper. Bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and simmer for about 15 minutes, or until the potatoes are tender.
6. Using a potato masher or immersion blender, partially mash the potatoes in the pot to thicken the soup.
7. Add the chopped broccoli florets to the pot and cook for an additional 5 minutes, or until the broccoli is cooked but still slightly crisp.
8. Stir in the milk, cheddar cheese, and Monterey Jack cheese. Cook for a few more minutes, until the cheeses are melted and the soup is creamy.
9. Taste and adjust the seasoning with salt and black pepper, if needed.
10. Serve the Potato Broccoli and Cheese Soup hot, garnished with additional shredded cheese if desired. Enjoy!

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