Ingredients
Scale
- 2 cups broccoli florets
- 2 large potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup milk or heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat and sauté onion and garlic until translucent.
- Add potatoes and cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add broccoli florets to the pot and cook for another 5 minutes.
- Use an immersion blender to puree the soup until smooth or leave slightly chunky if preferred.
- Stir in milk or heavy cream and shredded cheese until melted and well combined.
- Season with salt and pepper, then serve hot with extra cheese and herbs if desired.
Notes
- For a thicker soup, simmer longer to reduce the liquid before blending.
- You can add crumbled bacon or a sprinkle of red pepper flakes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg