Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chopped broccoli florets
- 3 large potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent.
- Add garlic and cook for 1 minute more.
- Stir in potatoes and broccoli, cook for 5 minutes.
- Pour in broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and cheddar cheese until melted and creamy.
- Season with salt and pepper to taste and serve hot.
Notes
- For a vegan version, substitute heavy cream and cheddar with plant-based options.
- Adjust thickness by adding more broth or cream as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 55mg