Description
Warm up with this creamy Broccoli Potato Cheese Soup, featuring tender broccoli and potatoes blended with rich cheese for a comforting dish that’s perfect any time of year.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 2 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup milk (or cream for extra richness)
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- Optional: Croutons and fresh herbs for garnish
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Vegetables: Stir in the diced potatoes and broccoli florets. Pour in the broth, bringing the mixture to a boil. Reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Blend the Soup: Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. For a chunkier texture, blend just half of the soup.
- Incorporate Dairy: Return the pot to low heat and stir in the milk and shredded cheese, mixing until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with croutons and fresh herbs if desired. Enjoy hot!
Notes
- Feel free to substitute other cheeses like gouda or Monterey Jack for a different flavor.
- You can add cooked bacon or ham for extra protein and flavor.
- If the soup is too thick, adjust the consistency with additional broth or milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g