Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chopped broccoli florets
- 3 large potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic, sauté until translucent.
- Add potatoes and broth, bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add broccoli and cook until bright green and tender, about 5 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream and cheddar cheese until melted and smooth. Season with salt and pepper.
- Serve hot, garnished with herbs and extra cheese if desired.
Notes
- You can substitute heavy cream with sour cream for a tangier flavor.
- For a vegan version, use plant-based cheese and cream alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg
