Ultra Creamy Broccoli Potato Soup
A heartwarming and creamy soup made with broccoli, potatoes, and cheddar, perfect for cozy evenings with family.
Ingredients
Soup Base
- 4 cups chicken broth This serves as the base of our soup, giving it warmth and a delicious depth of flavor.
- 2 cups broccoli florets Packed with nutrients.
- 2 cups russet potatoes Chopped into bite-sized cubes for heartiness.
- 1 small onion Sautéed for a sweet base.
- 2 cloves garlic Minced for extra flavor.
Creaminess
- 1 cup heavy cream For ultra creaminess.
- 1 cup shredded cheddar Sharp cheddar for more flavor.
Seasoning
- to taste salt Essential for seasoning.
- to taste pepper Essential for seasoning.
Instructions
Preparation
- Chop your onion and mince your garlic.
- In a large pot, heat a splash of oil over medium heat and add the chopped onion. Sauté until soft and translucent, about 5 minutes.
- Add in the minced garlic and cook for about 1 minute until fragrant.
Cooking the Soup
- Chop potatoes into bite-sized cubes and add to the pot.
- Pour in the chicken broth and bring everything to a boil.
- Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- Add broccoli florets and cook for another 5-7 minutes until they are tender.
Blending and Finishing Touches
- Blend the soup until smooth using an immersion blender or carefully transfer to a traditional blender.
- Return the blended soup to the pot and stir in the cream and cheddar cheese.
- Season with salt and pepper to taste.
- Let it heat through for another minute or two.
Serving
- Ladle your soup into bowls and garnish with extra cheese or fresh herbs, if desired.
Notes
Serve with warm, crusty bread or a side salad. Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 12gSodium: 800mgFiber: 4gSugar: 3g
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