Description
A delicious and creamy soup made with broccoli, potatoes, and cheese, perfect for a comforting meal.
Ingredients
Scale
- 2 cups broccoli florets
- 2 medium potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sauté until translucent.
- Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Add the broccoli florets and cook for an additional 5-7 minutes.
- Using an immersion blender, blend the soup until smooth, or transfer to a blender in batches.
- Stir in the milk and shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a thicker soup, blend more of the potato and broccoli mixture.
- Feel free to add other vegetables like carrots or celery for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Broccoli Potato Cheese Soup Recipe