Description
A creamy and comforting soup packed with nutrients from fresh broccoli and potatoes, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced (about 4 cups)
- 4 cups vegetable or chicken broth
- 2 cups fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- Green onions or chives for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the diced potatoes to the pot and pour in the broth.
- Bring the mixture to a boil, then reduce the heat to a simmer and cover.
- Cook for about 15 minutes or until the potatoes are tender.
- Stir in the broccoli florets and cook for another 5 minutes, until the broccoli is bright green and tender.
- Using a potato masher or immersion blender, gently mash some of the potatoes in the soup to create a creamy texture while leaving some chunks for heartiness.
- Reduce the heat to low and stir in the milk, shredded cheddar cheese, salt, black pepper, and paprika (if using).
- Continue stirring until the cheese is melted and fully combined.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with green onions or chives if desired.
Notes
Don’t overcook the broccoli to maintain its vibrant color and crunch. Adjust the consistency as needed with more broth or milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg