Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups potatoes, diced
- 3 cups broccoli florets
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Optional garnish: shredded cheddar, crispy bacon bits, chopped chives
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add diced potatoes and broth; bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add broccoli florets and cook for another 5 minutes.
- Use an immersion blender to puree the soup until smooth or leave some chunks for texture.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional cheddar, bacon bits, or chives if desired.
Notes
- For extra flavor, add a pinch of paprika or cayenne pepper.
- You can substitute heavy cream with milk for a lighter version.
- For vegetarian option, use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 80mg