Ingredients
Scale
- 2 tablespoons butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups potatoes, peeled and diced
- 4 cups broccoli florets
- 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 minced garlic, cook until translucent.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add broccoli florets and cook until bright green and tender, about 5 minutes.
- Use an immersion blender to blend the soup until smooth or leave some chunks if preferred.
- Stir in shredded cheddar cheese and heavy cream until melted and creamy. Season with salt and pepper.
- Serve hot, garnished with extra cheese or fresh herbs if desired.
Notes
- You can substitute half-and-half for heavy cream for a lighter version.
- For a vegan recipe, use plant-based cheese and cream alternatives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.1g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg