07/15/2026
4 Essential Soup Recipes!! ❤️
Full Recipe Below 👇
1. CREAMY POTATO SOUP
INGREDIENTS
4 medium potatoes, peeled and diced
1 small onion, diced
2 cloves garlic, minced
2 tablespoons butter
2 cups chicken broth
1 cup milk
1/2 cup heavy cream
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped green onions
INSTRUCTIONS
1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and cook for 3 to 4 minutes, or until softened.
3. Add the minced garlic and cook for 30 seconds, or until fragrant.
4. Add the diced potatoes and chicken broth.
5. Bring the soup to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender.
6. Mash some of the potatoes directly in the pot, leaving several chunks for texture.
7. Stir in the milk, heavy cream, shredded cheddar cheese, salt, and black pepper.
8. Cook for another 3 to 5 minutes, stirring until the cheese is completely melted and the soup is creamy.
9. Garnish with chopped green onions and serve warm.
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2. TOMATO BASIL SOUP
INGREDIENTS
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 can crushed tomatoes, 28 ounces
2 cups vegetable broth
1/2 cup heavy cream
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh basil leaves, chopped
INSTRUCTIONS
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook for 4 to 5 minutes, or until softened.
3. Add the minced garlic and cook for 30 seconds, or until fragrant.
4. Stir in the crushed tomatoes, vegetable broth, sugar, salt, and black pepper.
5. Bring the soup to a gentle boil, then reduce the heat and simmer for 15 to 20 minutes.
6. Blend the soup until smooth using an immersion blender. You can also carefully transfer it to a countertop blender.
7. Stir in the heavy cream and chopped fresh basil.
8. Cook over low heat for another 2 to 3 minutes.
9. Serve warm with extra basil or a light swirl of cream.
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3. BROCCOLI CHEDDAR SOUP
INGREDIENTS
2 cups broccoli florets, chopped into small pieces
1 small onion, diced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup milk
1 cup heavy cream
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
INSTRUCTIONS
1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and cook for 3 to 4 minutes, or until softened.
3. Add the minced garlic and cook for 30 seconds, or until fragrant.
4. Sprinkle in the flour and stir continuously for 1 minute.
5. Slowly pour in the chicken broth while whisking to prevent lumps.
6. Add the milk and heavy cream, then stir until fully combined.
7. Add the chopped broccoli and bring the soup to a gentle simmer.
8. Cook for 10 to 15 minutes, or until the broccoli is tender.
9. Reduce the heat to low.
10. Add the shredded cheddar cheese, salt, and black pepper.
11. Stir until the cheese is completely melted and the soup becomes thick and creamy.
12. Serve warm with extra shredded cheddar cheese on top.
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4. CHICKEN NOODLE SOUP
INGREDIENTS
2 tablespoons butter
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
2 cups cooked shredded chicken
6 cups chicken broth
2 cups egg noodles
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
INSTRUCTIONS
1. Melt the butter in a large pot over medium heat.
2. Add the diced onion, sliced carrots, and sliced celery.
3. Cook for 5 to 7 minutes, or until the vegetables begin to soften.
4. Add the minced garlic and cook for 30 seconds, or until fragrant.
5. Pour in the chicken broth and bring it to a boil.
6. Add the egg noodles and cook according to the package instructions, usually for 6 to 8 minutes.
7. Stir in the cooked shredded chicken, salt, and black pepper.
8. Simmer for another 3 to 5 minutes, or until the chicken is heated through.
9. Stir in the chopped fresh parsley.
10. Serve warm.
