Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups potatoes, diced
- 4 cups broccoli florets
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until translucent.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add broccoli florets and cook until bright green and tender, about 5 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender.
- Stir in shredded cheddar cheese and heavy cream until melted and well combined.
- Season with salt and pepper. Serve hot, garnished with extra cheese or herbs if desired.
Notes
- You can substitute cream with coconut milk for a dairy-free version.
- For extra flavor, add a pinch of nutmeg or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg