Broccoli Potato Cheese Soup
A delicious and comforting soup that combines broccoli, potatoes, and cheddar cheese for a creamy, nutritious meal.
Ingredients
Vegetables
- 2 cups fresh broccoli, chopped Can use frozen broccoli as a substitute
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids
- 4 cups vegetable broth Homemade or store-bought
- 1 cup milk or cream Can substitute with plant-based milk for a lighter version
Cheese
- 1 cup cheddar cheese, grated Can substitute with other cheeses like Gruyère or mozzarella
Seasoning
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Sauté the onion and garlic until translucent.
Cooking
- Add the diced potatoes and vegetable broth. Bring to a boil and then simmer until the potatoes are tender, about 15 minutes.
- Add the chopped broccoli and cook for an additional 5-7 minutes until the broccoli is tender.
- Use an immersion blender to puree the soup to your desired consistency.
- Stir in the cheddar cheese and milk or cream until melted and combined.
- Season with salt and pepper to taste.
- Serve warm.
Notes
Pairs well with crusty bread or a fresh salad. For garnishing, you can use extra cheese, sour cream, or fresh herbs. Leftovers can be stored in an airtight container in the refrigerator for 3-5 days or frozen for up to 3 months. Reheat gently on the stovetop or microwave.