Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 4 cups broccoli florets
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Stir in diced potatoes and cook for 5 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer until potatoes are tender.
- Add broccoli and cook until bright green and tender.
- Use an immersion blender to puree the soup until smooth or chunky as preferred.
- Stir in shredded cheddar cheese and heavy cream until melted and heated through.
- Season with salt and pepper to taste. Serve hot with additional cheese if desired.
Notes
- For a richer flavor, substitute heavy cream with milk or a plant-based cream.
- Garnish with extra shredded cheese and fresh chopped herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg