In a large pot, melt the butter over medium heat.

Add the diced onion and minced garlic. Sauté until the onion becomes translucent—about 3-4 minutes.

Toss in the diced potatoes and broccoli florets. Stir to combine all ingredients.

Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

Use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, you can blend it in batches.

Stir in the heavy cream and shredded cheddar cheese, mixing until melted and combined.

Season with salt and pepper to taste. Serve warm and enjoy!