Description

Broccoli Potato Cheese Soup is a warm, creamy delight that wraps you in comfort with every spoonful. This velvety soup combines fresh broccoli, tender potatoes, and sharp cheddar cheese for an irresistible flavor experience. Perfect for chilly evenings or easy weeknight dinners, it’s sure to become a family favorite.

Ingredients

Scale

2 cups fresh broccoli florets
2 medium Russet potatoes, peeled and diced (about 2 cups)
1 cup sharp cheddar cheese, shredded
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste

Instructions

Prep your vegetables: Wash and chop broccoli into bite-sized pieces; peel and dice potatoes.
Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic; cook until fragrant (3-4 minutes).
Add potatoes and broth: Stir in diced potatoes and vegetable broth. Bring to a gentle boil, then reduce heat to simmer for about 15-20 minutes or until potatoes are tender.
Incorporate broccoli: Add chopped broccoli to the pot and cook until bright green and tender (5-7 minutes).
Blend the soup: Using an immersion blender, puree the soup until smooth. If using a traditional blender, transfer batches carefully.
Finish with cream and cheese: Stir in heavy cream and shredded cheddar until melted and combined. Adjust seasoning with salt and pepper if needed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 360
Sugar: 4g
Sodium: 800mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 9g
Cholesterol: 60mg

Keywords: - For added flavor, consider incorporating spices like paprika or cumin. - Swap regular potatoes for sweet potatoes for a hint of sweetness. - Store leftovers in an airtight container for up to three days; reheat gently on the stove.