Description
This rich and creamy soup combines broccoli, potatoes, and sharp cheddar cheese to create a comforting dish perfect for chilly evenings.
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 they become translucent and fragrant, about 3–4 minutes.
- Toss in the diced potatoes and broccoli florets. Stir for another 2–3 minutes, allowing the vegetables to mix and warm up.
- Pour in the vegetable broth and bring to a gentle boil. Reduce heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- Use an immersion blender or transfer to a standard blender until smooth, leaving some small chunks of broccoli if desired for added texture.
- Return the blended mixture to low heat and stir in the heavy cream, watching it weave into the velvety soup.
- Gradually fold in the shredded cheddar cheese, stirring until it melts and combines beautifully with the soup. Season to taste with salt and pepper.
- Ladle the soup into warm bowls and enjoy!
Notes
For variations, add red pepper flakes for spice, top with sour cream, or experiment with different cheeses.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 85mg