Ingredients
Scale
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups diced potatoes
- 4 cups broccoli florets
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add broccoli florets and cook until bright green and tender, about 5 minutes.
- Sip soup from the heat, then blend half of the mixture until smooth using an immersion blender or regular blender.
- Return to pot, stir in heavy cream and shredded cheddar cheese until melted and smooth. Season with salt and pepper.
- Serve hot, garnished with extra cheese and fresh herbs if desired.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For a thicker soup, add more potatoes or blend longer.
- Try adding cooked bacon bits for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmer and blend
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 75mg