Ingredients
Scale
- 2 cups broccoli florets
- 2 large potatoes, diced
- 1 cup shredded cheddar cheese
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or cream
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add diced potatoes and cook for 5 minutes.
- Pour in vegetable broth, bring to a boil, then simmer until potatoes are tender, about 15 minutes.
- Add broccoli florets to the pot, cook for 5 minutes.
- Use an immersion blender to puree the soup to your desired consistency, or leave some chunks for texture.
- Stir in milk or cream, then add shredded cheddar cheese, stirring until melted and smooth.
- Season with salt and pepper, serve hot garnished with extra cheese or fresh herbs if desired.
Notes
- Feel free to add a pinch of red pepper flakes for a bit of spice.
- You can substitute milk with almond or oat milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 230 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg