Description
This Creamy Cheddar Broccoli Potato Soup is the embodiment of cozy comfort, featuring rich textures and flavors that warm the soul.
Ingredients
Scale
- 2 cups broccoli florets
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Sauté the olive oil in a large pot over medium heat. Add the chopped onions and garlic, cooking until the onions become translucent and fragrant, about 3–4 minutes.
- Add the diced potatoes and broccoli florets. Stir for another 2–3 minutes, allowing them to mingle with the onions and garlic.
- Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- Blend the mixture until smooth using an immersion blender (or carefully transfer to a standard blender). Leave a few small chunks of broccoli for added texture if desired.
- Return the blended mixture to low heat and stir in the heavy cream, stirring until warmed through.
- Gradually fold in the shredded cheddar cheese, stirring until melted and combined. Season to taste with salt and pepper.
- Ladle the soup into warm bowls and enjoy with a slice of crusty bread.
Notes
This soup can be made in advance and stored in the refrigerator for up to 3 days. Leftovers can be frozen for up to 3 months. For a lighter version, consider using half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg