Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 4 cups broccoli florets
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and garlic, cook until translucent.
- Add diced potatoes and broth, bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add broccoli florets and cook for another 5 minutes.
- Using an immersion blender, blend the soup until smooth or leave some chunks if preferred.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy. Season with salt and pepper.
- Serve hot, garnished with chopped chives or parsley.
Notes
- For a vegan version, substitute butter with olive oil and cheese with plant-based cheese.
- Feel free to add a pinch of cayenne for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 60 mg
