Description
A comforting bowl of creamy soup merging vibrant broccoli with tender potatoes and gooey cheddar cheese, perfect for chilly evenings.
Ingredients
- 2 cups broccoli florets
- 2 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cups vegetable or chicken broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: garlic powder or crushed red pepper for added flavor
Instructions
- In a large pot, sauté the chopped onion over medium heat until translucent, about 3-4 minutes.
- Add the diced potatoes and pour in the broth. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, approximately 15 minutes.
- Stir in the broccoli florets and cook for an additional 5-7 minutes until tender.
- Using an immersion blender, blend the mixture until smooth. Alternatively, transfer it carefully to a blender but allow it to cool slightly before doing so.
- Return the blended soup to the pot and stir in the heavy cream and cheddar cheese until melted and well combined. Season with salt and pepper to taste.
- Serve warm and enjoy the creamy goodness!
Notes
Garnish with extra cheddar cheese, sour cream, or croutons. Pair with crusty bread or a crisp side salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American