Description
A rich and creamy soup filled with tender potatoes, vibrant broccoli, and sharp cheddar cheese, perfect for chilly days.
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
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onions and garlic, sautéing until the onions become translucent and fragrant, about 3–4 minutes.
- Toss in the diced potatoes and broccoli florets.
- Stir for another 2–3 minutes.
- Pour in the vegetable broth, bringing the mixture to a gentle boil.
- Reduce heat and simmer for about 15 minutes, until the potatoes are tender.
- Blend until smooth using an immersion blender, leaving some small chunks of broccoli for texture if desired.
- Return the blended mixture to low heat, and stir in the heavy cream 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 crusty bread.
Notes
This soup can be made ahead and stored in the fridge for up to 3 days or frozen for up to a month. Consider ingredient swaps for a personalized touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 50mg