Description
A creamy, cheesy, and comforting soup filled with broccoli and potatoes, perfect for cold days.
Ingredients
Scale
- 1 medium onion (chopped)
- 3 cloves of garlic (minced)
- 4 cups broccoli florets (fresh or frozen)
- 2 cups diced potatoes (about 2 medium potatoes)
- 4 cups vegetable or chicken broth
- 1 cup milk (or dairy-free alternative)
- 2 cups shredded Cheddar cheese
- Salt and pepper to taste
- 2 tbsp butter (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until transparent, about 3–4 minutes.
- Add minced garlic and sauté for 1 minute until fragrant.
- Add diced potatoes and broccoli florets to the pot, stir, then pour in the broth. Bring to a boil, then reduce heat and let simmer for 15-20 minutes until tender.
- Blend the soup with an immersion blender until creamy, leaving some chunks if desired.
- Stir in the milk and cheese until melted and well combined. Season with salt and pepper to taste.
- Serve hot, optionally topped with extra cheese and paired with bread or crackers.
Notes
For a creamy twist, consider using half-and-half instead of milk. Can use alternative cheeses for different flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 50mg