Ingredients
Scale
- 2 cups fresh broccoli florets
- 2 medium russet potatoes, diced (about 2 cups)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable or chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Prepare your ingredients: Wash broccoli and chop into small florets. Peel and dice potatoes evenly. Chop onion and mince garlic.
- Sauté aromatics: In a large pot over medium heat, add olive oil. Sauté onions until translucent (about 5 minutes), then add minced garlic and stir for 1 minute.
- Build the base: Pour in broth and add diced potatoes. Bring to a gentle boil, then reduce heat and simmer until potatoes are fork-tender (about 10 minutes).
- Add broccoli: Once potatoes are tender, add broccoli florets and cook until bright green (about 5 minutes).
- Blend: Use an immersion blender or carefully transfer the mixture to a traditional blender to purée until smooth, leaving some chunks if desired.
- Create creamy goodness: Stir in heavy cream and shredded cheddar cheese until melted. Season with salt and pepper as needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 55mg