Ingredients
Scale
- 2 cups broccoli florets, chopped
- 2 medium potatoes, peeled and diced
- 1 cup milk or half-and-half
- 1 cup shredded cheddar cheese
- 2 cups vegetable broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: 1/4 teaspoon nutmeg
Instructions
- Muly sauté onion and garlic in butter until translucent.
- Stir in potatoes and broccoli, then add broth.
- Simmer until potatoes are tender, about 12 minutes.
- Stir in milk and cheddar; cook until cheese is melted and soup is creamy. Season to taste.
- For extra smooth texture, blend a portion and stir back in.
Notes
- For extra creaminess use half-and-half or cream.
- Vegetarian broth keeps it meat-free.
- Serve with crusty bread or croutons.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 260 Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 40 mg
