Description
A creamy and comforting Broccoli Potato Cheese Soup, perfect for family gatherings and cozy nights.
Ingredients
Scale
- 1 lb fresh broccoli, chopped
- 2 large potatoes, diced
- 1 cup sharp cheddar cheese, shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or whole milk
- Salt, to taste
- Pepper, to taste
- A pinch of nutmeg
Instructions
- Prep the vegetables: Start by washing and chopping the broccoli into bite-sized pieces. Dice the onions and mince the garlic.
- Sauté the aromatics: Heat a large pot over medium heat and add a tablespoon of olive oil. Sauté the onion until translucent, then stir in the garlic and cook for another minute until fragrant.
- Cook the broccoli and potatoes: Add the chopped broccoli and diced potatoes to the pot. Pour in your broth, ensuring the veggies are fully submerged. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes until the potatoes are fork-tender.
- Blend for creaminess: Once cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier consistency, blend only half and leave the rest for texture.
- Stir in cream and cheese: Return the pot to low heat, then stir in the cream and cheese until melted and creamy. Season with salt, pepper, and nutmeg to taste.
- Serve and enjoy: Ladle the soup into bowls, topping with extra cheese or sautéed broccoli for garnish if desired. Serve hot with crusty bread or a simple salad.
Notes
For a lighter option, substitute heavy cream with whole milk. This soup also freezes well for future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: broccoli soup, potato soup, cheese soup, comfort food, vegetarian recipe