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Broccoli Potato Cheese Soup

This creamy, cheesy broccoli potato soup is a cozy delight, perfect for chilly nights and impressing guests with its vibrant flavors and velvety texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups fresh broccoli florets Chopped into small florets
  • 1 pound medium russet potatoes, peeled and diced About 2 medium potatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Liquids
  • 4 cups low-sodium vegetable broth To cover the veggies
  • 1 cup heavy cream or half-and-half For creaminess
Cheese
  • 1 cup sharp cheddar cheese, shredded Add gradually, stirring until melted
Seasoning
  • to taste Salt and pepper Adjust according to preference

Method
 

Preparation
  1. Wash and chop the broccoli into small florets. Peel and dice the potatoes into bite-sized pieces. Finely chop the onion and mince the garlic.
Cooking
  1. In a large pot over medium heat, melt 2 tablespoons of butter until foamy. Add the onions and sauté until translucent, about 5 minutes. Stir in the garlic for an additional minute.
  2. Add the chopped broccoli and diced potatoes; cook for about 5 minutes.
  3. Pour in the vegetable broth until it covers the veggies. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until tender.
  4. Remove from heat; use an immersion blender to puree the soup until smooth (or leave some texture if preferred).
  5. Gradually stir in the sharp cheddar cheese until melted, then pour in the heavy cream and mix until fully combined.
Serving
  1. Serve hot with crusty bread or croutons for that perfect crunch.

Notes

Timing is key: Keep an eye on your veggies—overcooking can make them mushy! For more veggies, consider adding carrots or celery. You can swap cheddar for gouda or make it vegan by replacing the heavy cream with coconut milk and cheese with a vegan substitute.