Description
A warm and creamy soup made with broccoli, potatoes, and cheddar cheese, perfect for chilly nights.
Ingredients
Scale
- 2 cups broccoli florets
- 2 medium potatoes, peeled and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 cups shredded cheddar cheese
- 1 cup milk or cream
- Salt and pepper to taste
- Olive oil or butter for sautéing
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add the diced onion and garlic; sauté until they become translucent and fragrant.
- Add the diced potatoes and broccoli florets; cook for about 5 minutes until they start to soften.
- Pour in the broth and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
- Using an immersion blender, blend the soup until smooth, or leave some chunks for texture, depending on your preference.
- Stir in the milk or cream along with the shredded cheddar cheese and mix until everything is melted and creamy.
- Season with salt and pepper to taste. Serve warm, enjoying every sip!
Notes
This soup can be made ahead of time and stored in the fridge for up to three days. It also freezes well for quick future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg