Description
A comforting and creamy soup made with broccoli, potatoes, and cheddar cheese, perfect for chilly days.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup diced potatoes
- 1 cup shredded cheddar cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk
- Salt and pepper to taste
- 2 tablespoons butter
- Optional: croutons or extra cheese for garnish
Instructions
- Begin by melting butter in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until they are soft and fragrant, about 3-5 minutes.
- Add in the diced potatoes and broccoli florets. Stir everything together and let it cook for another 5 minutes.
- Pour in the broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.
- Use an immersion blender (or transfer to a regular blender) and blend the soup until it’s creamy but still has some chunks of vegetables.
- Stir in the milk and shredded cheddar cheese, mixing until the cheese is melted and evenly combined.
- Season with salt and pepper to taste. If you like a little spice, add a pinch of cayenne pepper or red pepper flakes.
- Serve hot, garnished with croutons or more cheese if desired.
Notes
For a richer flavor, consider using chicken broth instead of vegetable broth. You can also customize the soup with other vegetables or types of cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg