Description
A warm and creamy soup featuring tender potatoes and vibrant broccoli, enveloped in a rich, cheesy broth.
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 1 small head of broccoli, chopped into bite-sized florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- In a large pot, heat olive oil or butter over medium heat. Add diced onion and cook until translucent, about 5 minutes. Toss in minced garlic and cook for another minute until fragrant.
- Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.
- Stir in broccoli florets and cook for another 5 minutes until they soften.
- Blend the mixture using an immersion blender or transfer to a blender until smooth, leaving some chunks for texture if desired.
- Return the blended mixture to the pot over low heat. Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Taste and adjust salt and pepper according to preference.
- Ladle into bowls and enjoy!
Notes
Serve with crusty bread or a fresh salad for a complete meal. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg