Ingredients
Scale
- 2 cups chopped broccoli florets
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and translucent.
- Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in chopped broccoli and cook for another 5 minutes until bright green and crisp-tender.
- Use an immersion blender to purée the soup until smooth, or carefully transfer in batches to a blender.
- Return the soup to the pot, stir in cheese and heavy cream. Cook on low heat until cheese melts and soup is heated through.
- Season with salt and pepper to taste. Serve hot garnished with extra cheese or herbs if desired.
Notes
- For a gluten-free option, ensure cheese and broth are gluten-free.
- For a vegan version, substitute cheese and cream with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 65 mg