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Broccoli Potato Cheese Soup

A creamy and comforting soup filled with broccoli, potatoes, and cheese, perfect for chilly days and family dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups broccoli florets Use fresh for the best texture
  • 2 cups diced potatoes Choose waxy potatoes for smoother texture
  • 1 medium onion, chopped
  • 3 cloves garlic, minced Toasted for better flavor
  • 4 cups vegetable broth
  • 1 cup heavy cream Can be substituted with coconut milk
  • 2 cups shredded cheese (cheddar or your choice) Feel free to experiment with different cheeses
  • to taste salt and pepper
  • 1 tablespoon olive oil For sautéing

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
  2. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
  3. Add the broccoli and cook for another 5 minutes.
  4. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
  5. Stir in the heavy cream and shredded cheese until melted and combined.
  6. Season with salt and pepper to taste.
  7. Serve hot as a comforting meal!

Notes

Garnish with crispy croutons or fresh herbs. Pairs well with a warm baguette or a side salad. Store leftovers in an airtight container for 3–4 days in the fridge, or freeze for up to 3 months.