Description
A creamy and comforting broccoli cheddar potato soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 2 cups diced potatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until soft.
- Stir in minced garlic and cook for 1 minute.
- Add broccoli florets and diced potatoes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Puree the soup until smooth using an immersion blender.
- Stir in heavy cream and shredded cheddar cheese.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a thicker soup, reduce the amount of broth.
- Use sharp cheddar for more flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
Keywords: broccoli cheddar potato soup