Description
A cozy, creamy soup filled with tender broccoli and potatoes, perfect for chilly evenings.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup diced potatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup milk
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, stirring occasionally.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce to a simmer for about 10 minutes or until the potatoes are tender.
- Add broccoli florets to the pot and cook for an additional 5 minutes until bright green and tender.
- Use an immersion blender to puree the soup until smooth, or leave some chunks for a heartier texture if desired.
- Stir in the milk and shredded cheddar cheese until melted and fully combined.
- Season with salt and pepper to taste, adjusting to your preferred flavor.
- Serve warm, garnished with a sprinkle of cheese or fresh herbs if desired.
Notes
This soup stores beautifully in the refrigerator for up to 3 days and can be frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg