Description
A comforting bowl of broccoli potato cheese soup, perfect for cold days, packed with nutritious vegetables and creamy cheese.
Ingredients
Scale
- 3–4 tablespoons Butter
- 1 medium Onion, finely chopped
- 2–3 cloves Garlic, minced
- 2–3 medium Potatoes, peeled and diced into ½-inch cubes
- 4 cups Broccoli, fresh florets, chopped
- 4 cups Broth (chicken or vegetable)
- 1 cup Milk or Cream (whole milk or heavy cream)
- 2 cups Shredded Cheddar Cheese, finely shredded
- Salt and Black Pepper, to taste
- Crispy Bacon Bits (optional, for garnish)
- Fresh Chives (optional, finely chopped for garnish)
Instructions
- Melt the butter over medium heat in a large pot.
- Add the chopped onion and cook until translucent, about 4-5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced potatoes and chopped broccoli to the pot and stir well.
- Pour in the broth and bring to a gentle boil. Reduce heat to low and cover, simmering for 15-20 minutes until tender.
- Use an immersion blender to puree the soup or transfer it in batches to a regular blender, then return to pot.
- Stir in milk or cream and shredded cheddar cheese until melted and creamy.
- Season with salt and black pepper as needed.
- Ladle into bowls and top with crispy bacon bits and fresh chives if desired.
Notes
Adjust the thickness of the soup by adding more broth or milk if too thick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg