Description
A creamy, comforting broccoli potato cheese soup that wraps you in warmth and is packed with nutrients. Perfect for chilly evenings!
Ingredients
Scale
- 1 head of broccoli, chopped into florets
- 2 medium-sized potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion and garlic until fragrant and tender, about 3-4 minutes.
- Add diced potatoes and broccoli florets to the pot. Stir together, then pour in the broth and bring to a boil. Reduce to a simmer and cover for 15-20 minutes, until potatoes are fork-tender.
- Using an immersion blender, puree the soup until creamy. If using a traditional blender, transfer in batches carefully.
- Return the blended soup to the pot and stir in heavy cream and shredded cheddar cheese until melted. Season with salt and pepper to taste.
- Ladle the soup into bowls, top with optional toppings, and serve.
Notes
For variations, you can swap broccoli for spinach or kale, experiment with different cheeses, or add spices like nutmeg or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 70mg