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Broccoli Potato Cheese Soup

A creamy and comforting soup featuring fresh broccoli, tender potatoes, and rich cheddar cheese, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups fresh broccoli florets
  • 2 medium russet potatoes, peeled and diced (about 1 pound)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Soups & Mixes
  • 4 cups low-sodium vegetable broth
Dairy
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup heavy cream (or half-and-half) Can substitute with plant-based alternatives for dairy-free option.
Seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by washing the broccoli and chopping it into small florets.
  2. Peel and dice your russet potatoes into bite-sized pieces.
  3. Finely chop the onion and mince the garlic.
Cooking
  1. In a large pot over medium heat, melt 2 tablespoons of butter until foamy.
  2. Add the chopped onions and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Mix in the broccoli and diced potatoes, cooking for about 5 minutes.
  5. Pour in the vegetable broth until the veggies are covered, then bring to a gentle boil.
  6. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
  7. Remove from heat and use an immersion blender to puree the soup to your desired level of smoothness.
  8. Gradually stir in the shredded cheddar cheese until fully melted.
  9. Finally, pour in the heavy cream, mixing until well combined.
Serving
  1. Serve hot with crusty bread or croutons for that perfect crunch!

Notes

To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be kept in the fridge for up to 4-5 days or frozen (omit cream and cheese for freezing). Reheat gently on the stovetop.