Ingredients
Scale
- 2 cups broccoli florets
- 2 large potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup milk or cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat and sauté onion and garlic until translucent.
- Add diced potatoes and vegetable broth, bringing to a boil. Cook until potatoes are tender.
- Add broccoli florets and cook for another 5 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender safely and blend in batches.
- Return to pot, stir in shredded cheese and milk or cream until melted and creamy.
- Season with salt and pepper, serve hot, garnished with extra cheese or broccoli if desired.
Notes
- You can substitute dairy milk with almond or oat milk for a dairy-free version.
- For a thicker soup, add more potatoes or reduce the liquid slightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250ml)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg