Ingredients
Scale
- 2 cups broccoli florets
- 2 large potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and minced garlic until translucent.
- Add diced potatoes and cook for 5 minutes.
- Pour in broth and bring to a boil.
- Reduce heat, add broccoli florets, and simmer until potatoes and broccoli are tender, about 15 minutes.
- Use an immersion blender to blend the soup until smooth or to your desired consistency.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Season with salt and pepper to taste, then serve hot garnished with extra cheese or herbs if desired.
Notes
- For a thicker soup, add more potatoes or blend less.
- Feel free to customize with bacon bits or croutons for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 380 kcal Kcal
- Sugar: 6g
- Sodium: 790mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg