Description
A comforting and nutritious soup made with broccoli, potatoes, and cheddar cheese, perfect for cozy meals any day.
Ingredients
Scale
- 2 cups broccoli florets
- 2 cups potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cheddar cheese, shredded
- 1 cup milk or cream
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft.
- Add the diced potatoes and vegetable broth, bringing to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Stir in the broccoli florets and cook for an additional 5-7 minutes.
- Use an immersion blender to puree the soup until smooth, or blend in batches in a blender.
- Return the soup to low heat, stir in the milk or cream, and add the cheddar cheese. Stir until the cheese is fully melted, and the soup is creamy.
- Season with salt and pepper to taste, and serve warm.
Notes
Store leftovers in an airtight container. Soup can last up to 3-4 days in the refrigerator or can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg