Ingredients
Scale
- 2 cups broccoli florets
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic; sauté until translucent.
- Add potatoes and broth; bring to a boil and simmer until potatoes are tender.
- Add broccoli and cook for another 5 minutes.
- Puree the soup using an immersion blender or by transferring to a blender in batches.
- Return to the pot, stir in heavy cream and cheddar cheese, and heat until cheese melts and soup is creamy.
- Season with salt and pepper, then serve hot garnished with additional cheddar if desired.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For a thicker soup, blend more vegetables or add a spoonful of cornstarch mixed with water.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg