Description
A comforting and creamy soup made with broccoli, potatoes, and rich cheddar cheese, perfect for a chilly day.
Ingredients
Scale
- 2 cups of fresh broccoli florets
- 2 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cups of vegetable or chicken broth
- 1 cup of shredded cheddar cheese
- 1 cup of milk (whole or low-fat)
- 2 tablespoons of butter
- Salt and pepper to taste
Instructions
- Start by washing and cutting the broccoli into small florets. Peel and dice the potatoes. Chop the onion as well.
- In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and sauté until it becomes translucent, about 4-5 minutes.
- Add the diced potatoes and broccoli florets to the pot. Stir them with the onions for a couple of minutes.
- Add the vegetable or chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 15-20 minutes, until the potatoes and broccoli are tender.
- Once the vegetables are soft, use an immersion blender to blend the soup until it reaches your desired creaminess. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
- After blending, return the soup to the pot (if needed). Stir in the shredded cheddar cheese and milk. Allow it to heat through over low heat while stirring.
- Season the soup with salt and pepper. Adjust the flavor according to your preference.
- Ladle the soup into bowls and enjoy it warm!
Notes
For a vegan version, substitute cheese with a vegan alternative and use plant-based milk. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg