Ingredients
Scale
- 2 cups broccoli florets
- 2 large potatoes, diced
- 1 cup shredded cheddar cheese
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat and sauté onion and garlic until fragrant.
- Add diced potatoes and cook for 5 minutes.
- Pour in vegetable broth, bring to boil, then simmer until potatoes are tender, about 15 minutes.
- Add broccoli florets and cook for another 5 minutes.
- Use an immersion blender to puree part of the soup for a creamy texture, leaving some chunks.
- Stir in milk and shredded cheese, cooking until cheese melts.
- Season with salt and pepper, serve hot garnished with extra cheese or herbs if desired.
Notes
- Feel free to substitute with almond milk for a dairy-free version.
- For a spicier kick, add a dash of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 240 Kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 30mg