Ingredients :
- 4 cups broccoli florets
- 2 cups diced potatoes (about 2 medium potatoes)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 6 slices bacon, cooked and crumbled (optional, for garnish)
- Green onions or chives, chopped (optional, for garnish)
Directions :
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add the diced potatoes to the pot and cook for an additional 5 minutes, stirring occasionally.
- Stir in the broccoli florets and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce heat to low. Simmer for about 15-20 minutes, or until the potatoes and broccoli are tender.
- In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes, or until it forms a smooth paste (roux). Gradually whisk in the heavy cream, cooking until the mixture thickens slightly.
- Use an immersion blender to carefully blend the soup in the pot until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return to the pot.
- Stir the cheese mixture (cheddar and mozzarella) into the soup until fully melted and smooth. Add the sour cream and mix until well combined. Season with thyme, paprika, salt, and pepper to taste.
- Allow the soup to simmer for an additional 5 minutes to meld the flavors. Adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with crumbled bacon and chopped green onions or chives, if desired. Serve hot and enjoy!
