Creamy Broccoli and Potato Cheddar Soup Recipe
This creamy soup combines tender broccoli and potatoes with sharp cheddar cheese for a comforting dish. Perfect for chilly days, it's both hearty and flavorful.
Servings 6
Calories 300kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 4 cups broccoli florets
- 2 large russet potatoes peeled and cut into small cubes
- 4 cups vegetable broth or chicken broth
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- fresh chives or parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion for about 5 minutes until translucent.
- Add minced garlic and stir for 1 minute until fragrant.
- Incorporate cubed potatoes and broccoli florets, stirring to coat.
- Pour in broth and bring to a boil, then simmer uncovered for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in milk and shredded cheddar cheese until melted.
- Season with salt, black pepper, nutmeg, and lemon juice.
- Serve hot, garnished with chopped chives or parsley.
Notes
For a richer texture, use heavy cream instead of milk.