Description
A creamy and delicious Broccoli Potato Cheese Soup that is perfect for a comforting meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 2 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the broccoli florets and diced potatoes to the pot. Pour in the broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
- Return the blended soup to the pot (if using a regular blender) and stir in the heavy cream. Heat the soup over low heat until warmed through.
- Gradually add the shredded cheddar cheese, stirring until melted and well combined. Season with salt, pepper, and thyme if using.
- Serve hot, garnished with additional cheese or a sprinkle of fresh herbs if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream and use reduced-fat cheese.
- Add cooked bacon or ham for extra flavor and protein, or toss in some cooked quinoa for a heartier soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg