Creamy Potato Broccoli Cheddar Soup
Warm up with this comforting Creamy Potato Broccoli Cheddar Soup, featuring tender potatoes and vibrant broccoli enveloped in a rich, cheesy broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 3 medium Yukon Gold or Russet potatoes, diced
- 2 cups fresh broccoli florets
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Sauté Aromatics: In a large pot over medium heat, add olive oil. Sauté chopped onion and minced garlic until fragrant and translucent (about 5 minutes).
- Add Potatoes: Incorporate diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15-20 minutes).
- Blend the Mixture: Using an immersion blender, purée the soup until smooth. For a traditional blender, let it cool slightly before blending to avoid splatters.
- Stir in Broccoli: Return the blended mixture to the pot and stir in chopped broccoli. Cook for about 5 minutes until the broccoli is bright green yet crunchy.
- Add Cream and Cheese: Pour in heavy cream and stir over low heat. Gradually add shredded cheddar cheese while stirring until melted.
- Season & Serve: Season with salt and pepper to taste. Serve hot with crusty bread or crackers for dipping.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 384
- Sugar: 3g
- Sodium: 564mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 73mg