Ingredients
Scale
- 2 cups chopped broccoli florets
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onions and garlic; sauté until translucent.
- Add potatoes and broth; bring to a boil, then simmer until potatoes are tender, about 15 minutes.
- Add broccoli and cook for another 5 minutes.
- Use an immersion blender to puree the soup until smooth, or leave some chunks for texture.
- Stir in cheddar cheese and heavy cream; cook until cheese melts and soup is creamy. Season with salt and pepper.
- Serve hot with extra cheese or herbs if desired.
Notes
- For a gluten-free version, ensure broth is gluten-free.
- Adjust cream and cheese for richer flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop, Pureeing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg