Ingredients
Scale
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups potatoes, diced
- 4 cups broccoli florets
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Heat butter in a large pot over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- Add diced potatoes and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add broccoli florets and cook until bright green and tender, about 5 minutes.
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender.
- Stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste. Serve warm garnished with extra cheese or fresh herbs.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- For extra flavor, add a pinch of nutmeg or paprika.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stove-top
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg