Description
A comforting bowl of thick and creamy broccoli potato cheese soup, perfect for chilly days, packed with nutrients and flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup milk (or any plant-based milk for a dairy-free option)
- 1 cup shredded sharp cheddar cheese (or a dairy-free cheese alternative)
- Salt and pepper, to taste
- Optional toppings: croutons, additional cheese, or fresh herbs such as parsley or chives
Instructions
- Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it’s translucent, stirring occasionally.
- Once the onion is ready, add minced garlic and sauté for an additional minute until fragrant.
- Toss in the broccoli florets and diced potatoes. Stir together for a minute or two before adding the vegetable broth.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes or until the potatoes are tender.
- After the vegetables are tender, use an immersion blender to puree the soup until it reaches your desired consistency.
- Once blended, return the soup to the pot if necessary and stir in the milk and shredded cheese, cooking over low heat until melted.
- Season with salt and pepper to taste, adding any additional spices if desired.
Notes
Feel free to use unsweetened almond or oat milk for a dairy-free option. You can also substitute cauliflower for potatoes for a lower-carb version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg