Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups broccoli florets
- 2 large potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent.
- Stir in garlic and cook for another minute.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Add broccoli florets and cook for 5 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in shredded cheddar cheese and heavy cream until melted and creamy.
- Season with salt and pepper, simmer for another 5 minutes, and serve hot.
Notes
- You can substitute half-and-half for heavy cream for a lighter version.
- For a vegan option, use dairy-free cheese and plant-based cream.
- For added flavor, sprinkle with extra cheese or fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg