Ingredients
Scale
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups diced potatoes
- 4 cups broccoli florets
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent.
- Stir in garlic and cook for 1 minute.
- Add diced potatoes and broth; bring to a boil, then reduce heat and simmer until potatoes are tender.
- Add broccoli and cook for another 5 minutes.
- Puree the soup with an immersion blender or transfer to a blender until smooth.
- Stir in shredded cheddar cheese and heavy cream; cook until cheese is melted and soup is heated through.
- Season with salt and pepper and serve hot.
Notes
- You can substitute heavy cream with milk for a lighter version.
- For extra flavor, add a pinch of nutmeg or cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (around 250ml)
- Calories: 280 Kcal
- Sugar: 6g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg