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Creamy Broccoli Potato Soup

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A warm and comforting soup made with broccoli, potatoes, and creamy cheddar cheese, perfect for chilly days.

Ingredients

Scale
  • 1 large head of broccoli, chopped
  • 2 large Yukon Gold or Russet potatoes, peeled and chopped
  • 1 cup sharp cheddar cheese, shredded
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • Olive oil, for sautéing

Instructions

  1. Heat a large pot over medium heat and add a splash of olive oil. Toss in the diced onions and sauté for about five minutes until they become translucent.
  2. Add minced garlic and sauté for an additional minute.
  3. Chop your broccoli into florets and toss them into the pot. Pour in your vegetable broth, cover the pot, and turn up the heat!
  4. Allow it to simmer for about 10-15 minutes until the broccoli softens.
  5. Add in your chopped potatoes, stirring to combine.
  6. Let everything simmer on medium heat for another 15-20 minutes, or until the potatoes and broccoli are tender.
  7. Blend until the soup reaches your desired consistency.
  8. Stir in the heavy cream and cheddar cheese over low heat, adjusting seasoning with salt and pepper.
  9. Garnish with extra cheese or croutons before serving.

Notes

Serve with crusty bread or croutons for a complete meal. Add herbs or spices for flavor variations.

Nutrition

Keywords: broccoli soup, potato soup, creamy soup, vegetarian soup, comfort food

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