Description
Warm up with this comforting Broccoli Potato Cheese Soup, a delightful blend of fresh broccoli, creamy potatoes, and sharp cheddar cheese. Perfect for chilly nights, this easy-to-make soup will quickly become a family favorite.
Ingredients
Scale
- 2 cups fresh broccoli, chopped
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk
- Salt, to taste
- Pepper, to taste
- Pinch of nutmeg
- Optional: cayenne or paprika for extra seasoning
Instructions
- Start by washing and chopping 2 cups of broccoli into bite-sized pieces. Peel and dice 2 medium potatoes. Chop 1 medium onion and mince 2 cloves of garlic.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
- Add the diced potatoes and broccoli to the pot. Stir to combine, cooking for about 3-4 minutes to soften the vegetables slightly.
- Add 4 cups of vegetable or chicken broth to the pot. Bring it to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes and broccoli are tender.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, letting it cool slightly first.
- Once blended, return the soup to the pot (if using a regular blender). Stir in 1 cup of shredded sharp cheddar cheese and 1 cup of milk. Heat gently until the cheese is melted and the soup is warmed through.
- Add salt and pepper to taste. Optionally, add a pinch of nutmeg or experiment with additional seasonings like cayenne or paprika for a kick!
- Ladle the soup into bowls and garnish with extra cheese, a sprinkle of chives, or croutons for added crunch.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 40 mg
Keywords: For a creamier soup, consider adding a few tablespoons of cream cheese or sour cream when you stir in the cheese. If you prefer a chunkier soup, reserve some of the broccoli and potato before blending, and stir them back in after blending.