Ingredients
Scale
- 2 cups broccoli florets
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup milk or heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add broccoli florets and cook for another 5 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender.
- Stir in shredded cheddar cheese and milk or heavy cream until cheese melts and soup is creamy. Season with salt and pepper.
- Serve hot, garnished with fresh herbs.
Notes
- You can add a dash of hot sauce for a spicy twist.
- For a vegan version, replace dairy with plant-based cheese and milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg