Description
A warm bowl of creamy Broccoli Cheese Potato Soup, perfect for chilly evenings, brimming with tender potatoes and vibrant broccoli in a cheesy broth.
Ingredients
Scale
- 2 cups broccoli florets
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 3 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup milk or cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the diced potatoes and vegetable broth. Bring to a boil and then reduce to simmer for about 15 minutes.
- Add the broccoli florets and cook for an additional 5 minutes.
- Blend the soup until smooth using an immersion blender or carefully in batches in a regular blender.
- Stir in the milk or cream and shredded cheddar cheese. Cook until the cheese is melted and the soup is heated through.
- Season with salt and pepper to taste. Serve hot, garnished with extra cheese or fresh herbs if desired.
Notes
Customize with your favorite toppings or spices for an added kick. Great for make-ahead meals and leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg