Broccoli Potato Cheese Soup
Warm your soul with this creamy Broccoli Potato Cheese Soup, a delightful blend of fresh broccoli, buttery potatoes, and rich cheddar cheese. Perfect for chilly evenings, this comforting dish is easy to prepare and will quickly become a family favorite. Gather around the table and enjoy this hearty bowl of goodness that brings smiles with every spoonful.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 cups fresh broccoli florets
- 2 medium russet potatoes, diced (about 2 cups)
- 1 cup sharp cheddar cheese, shredded
- 4 cups low-sodium vegetable broth
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup whole milk or heavy cream
- 2 tbsp olive oil or butter
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil or butter over medium heat. Add chopped onion and minced garlic; sauté until translucent (about 5 minutes).
- Add diced potatoes and broccoli to the pot. Pour in vegetable broth until it covers the veggies by about an inch.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer until potatoes are tender (15-20 minutes).
- Use an immersion blender to purée the soup until smooth. If using a regular blender, be cautious with hot liquid.
- Stir in milk or cream and shredded cheddar cheese gradually until fully melted. Adjust seasoning with salt and pepper before serving.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: For added flavor, consider incorporating spices like nutmeg or cayenne. Feel free to swap broccoli for spinach or kale for a different twist. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.