Ingredients
Scale
- 2 cups broccoli florets (fresh or frozen)
- 2 medium Yukon Gold potatoes (about 2 cups diced)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese (shredded)
- 2 tbsp olive oil or butter
- Salt and pepper to taste
Instructions
- Prep your ingredients by washing and chopping the broccoli into bite-sized pieces, dicing the potatoes into small cubes, and finely chopping the onion and garlic.
- In a large pot over medium heat, add olive oil or butter. Sauté the diced onions until translucent (about 5 minutes) then add minced garlic for another minute.
- Add cubed potatoes and pour in the vegetable broth. Bring to a boil, reduce heat, and simmer for 10-15 minutes until potatoes are fork-tender. Stir in broccoli florets.
- Blend the soup using an immersion blender until smooth, or transfer batches to a regular blender.
- Stir in heavy cream and shredded cheddar cheese until melted. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with extra cheese or fresh herbs, alongside crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg