Description

Broccoli Potato Cheese Soup is the ultimate comfort food, perfect for chilly evenings. This creamy, rich soup blends fresh broccoli and buttery Yukon Gold potatoes with sharp cheddar cheese for a delightful meal that warms the soul. Easy to prepare and satisfying for even the pickiest eaters, this dish will quickly become your go-to recipe. Serve it with crusty bread or croutons for an irresistible treat!

Ingredients

Scale

2 cups fresh broccoli florets
2 medium Yukon Gold potatoes, diced (about 2 cups)
1 medium onion, chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup sharp cheddar cheese, grated
1/2 cup heavy cream
Salt and pepper to taste

Instructions

Wash the broccoli and chop it into bite-sized pieces. Peel and dice the potatoes.
In a large pot over medium heat, melt 2 tablespoons of butter. Add onions and garlic; sauté until translucent (3-4 minutes).
Stir in the broccoli and potatoes; cook for another 3-5 minutes.
Pour in vegetable broth until vegetables are covered. Bring to a boil, then reduce heat to simmer for about 15 minutes or until potatoes are tender.
Use an immersion blender to puree the soup until smooth or leave some texture if preferred.
Stir in heavy cream and grated cheddar cheese until melted. Season with salt and pepper.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 3g
Sodium: 700mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 9g
Cholesterol: 55mg

Keywords: For a lighter soup, substitute half-and-half for heavy cream. Add crispy bacon bits or swap cheddar for gouda for extra flavor. Enhance brightness by adding a splash of lemon juice.