Description
Creamy potato broccoli cheddar soup is a warm, comforting dish that combines the rich flavors of melted sharp cheddar cheese with tender potatoes and vibrant broccoli. Perfect for chilly nights, this easy-to-make soup will wrap you in warmth with every spoonful. It’s not only delicious but also a delightful way to bring friends and family together around the table.
Ingredients
Scale
- 2 cups Yukon Gold potatoes, diced
- 2 cups fresh broccoli florets
- 1 cup sharp cheddar cheese, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or milk for a lighter option)
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Sauté chopped onion and minced garlic until translucent (about 3-4 minutes).
- Add diced potatoes and broccoli florets; stir for about 2 minutes to combine.
- Pour in vegetable broth, bring to a boil, then reduce heat to low. Simmer for 15-20 minutes or until potatoes are fork-tender.
- Blend the mixture until smooth using an immersion blender or standard blender (leave some chunks for texture if desired).
- Stir in shredded cheddar cheese and heavy cream over low heat until cheese melts completely. Season to taste with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 410
- Sugar: 4g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 60mg