Ingredients
Scale
- 3 cups chopped broccoli florets
- 2 large potatoes, peeled and diced
- 1 cup sharp cheddar cheese, shredded
- 1 cup milk or heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and garlic, cook until translucent.
- Add diced potatoes and broth. Bring to a boil, then simmer until potatoes are tender, about 15 minutes.
- Add broccoli and cook for another 5 minutes until tender.
- Puree the soup with an immersion blender until smooth or chunky as preferred.
- Stir in cheese until melted, then add milk or heavy cream. Season with salt and pepper.
- Heat through and serve hot, garnished with extra cheese or green onions if desired.
Notes
- For extra flavor, sauté the onions and garlic until caramelized.
- You can substitute milk with cream for a richer texture.
- Blending is optional for a chunkier or creamier finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg