Ingredients
Scale
- 2 cups chopped broccoli florets
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup milk or heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add chopped broccoli and cook for another 5 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender or transfer to a blender.
- Stir in shredded cheese and milk, cook until cheese melts and soup is heated through. Season with salt and pepper.
- Serve hot, garnished with additional cheese or broccoli if desired.
Notes
- You can substitute heavy cream with coconut milk for a vegan 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 (and approximately 1 cup)
- Calories: 250 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 35 mg