Description
A creamy and cheesy soup filled with nutritious vegetables, perfect for cozy evenings or quick weeknight dinners.
Ingredients
Scale
- 2 cups broccoli florets
- 2 cups diced potatoes
- 1 cup shredded cheese (cheddar or your choice)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk or cream
- Salt and pepper to taste
- Olive oil or butter for sautéing
Instructions
- Heat a splash of olive oil or butter in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.
- Toss in the diced potatoes and pour in the broth. Bring to a boil, then lower the heat and let simmer until the potatoes are tender, about 15 minutes.
- Stir in the broccoli florets and cook for an additional 5-7 minutes until bright green and tender.
- Blend the soup using an immersion blender until smooth. If using a regular blender, carefully transfer in batches.
- Return the blended soup to the pot, gently heat it, and stir in the milk or cream and shredded cheese until melted.
- Season with salt and pepper to taste, adjusting according to preference.
- Serve hot and enjoy your hearty soup!
Notes
Consider garnishing with extra cheese or pairing with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg