Description
A creamy, cheesy, and comforting soup packed with broccoli and potatoes, perfect for any chilly day.
Ingredients
Scale
- 2 cups fresh broccoli florets
- 2 cups diced Yukon Gold or Russet potatoes
- 1 medium yellow or white onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 to 1 ½ cups milk or cream
- 1 ½ cups shredded sharp or mild cheddar cheese
- 2 tablespoons butter
- Salt, to taste
- Black pepper, to taste
Instructions
- Start by washing and chopping your broccoli into small florets. Dicing the potatoes into roughly equal pieces will help ensure they cook evenly. Don’t forget to peel and finely chop the onion, as well as mince the garlic.
- In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until fragrant and translucent, about 5 minutes.
- Add the diced potatoes and broccoli florets to the pot. Pour in the broth and bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes until the potatoes are tender.
- Blend part of the soup for a smoother texture using an immersion blender or by transferring half to a countertop blender, then return to the pot.
- Lower the heat, slowly stir in the cheese and milk or cream until melted and the soup thickens. Avoid boiling.
- Season with salt and black pepper to taste, and serve warm with toppings like croutons or herbs.
Notes
Great for meal prep; stores well in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg