Description
A creamy and delicious soup made with broccoli, potatoes, and sharp cheddar cheese, perfect for a comforting meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup milk
- 8 ounces sharp cheddar cheese, shredded
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
- 1/4 teaspoon red pepper flakes (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 vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Return the blended soup to the pot over low heat. Stir in the milk and shredded cheddar cheese until the cheese is melted and the soup is creamy. Season with salt, pepper, thyme, and red pepper flakes if using.
- Serve hot, garnished with additional cheese or fresh herbs if desired.
Notes
- For a lighter version, substitute half-and-half for the milk and use low-fat cheese.
- Add cooked bacon or ham for extra protein and flavor, or toss in some cooked quinoa for added texture.
- 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: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg