Description
Creamy and comforting broccoli cheese potato soup, perfect for a hearty meal. This soup is easy to make and packed with flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 4 medium potatoes, peeled and diced
- 4 cups broccoli florets
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 cup milk
- 1/2 cup heavy cream
- 2 cups shredded cheddar cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Pour in vegetable broth. Add diced potatoes, broccoli florets, dried thyme, black pepper, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes and broccoli are tender.
- Using an immersion blender, blend a portion of the soup until it reaches your desired consistency. You can blend it completely smooth or leave some chunks for texture.
- Stir in milk and heavy cream. Bring the soup back to a gentle simmer.
- Remove from heat and stir in shredded cheddar cheese until melted and smooth.
- Taste and adjust seasonings as needed. Serve hot.
Notes
- For a thicker soup, you can mash some of the potatoes against the side of the pot before adding the milk and cream.
- Garnish with extra shredded cheese, fresh chives, or croutons.
- This soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg