Description
A cozy and comforting creamy cheddar broccoli potato soup that’s perfect for chilly days.
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 minced garlic, sautéing for 3-4 minutes until translucent and fragrant.
- Add the diced potatoes and broccoli florets to the pot. Stir for 2-3 minutes, allowing the veggies to soften slightly.
- Pour in the vegetable broth and bring to a gentle boil. Reduce the heat and let it simmer for about 15 minutes, until the potatoes are tender.
- Blend the soup until smooth, keeping some chunks for texture if desired.
- Return the blended soup to low heat. Stir in the heavy cream until warmed through.
- Gradually add the shredded cheddar cheese, stirring continuously until melted. Season with salt and pepper to taste.
- Ladle the soup into bowls and serve warm with crusty bread.
Notes
This soup can be made ahead of time and stored in the fridge. Reheat on the stove when ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 4g
- Sodium: 685mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg