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Broccoli Potato Cheese Soup

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A warm and comforting bowl of Broccoli Potato Cheese Soup, perfect for chilly evenings.

Ingredients

Scale
  • 2 cups broccoli florets
  • 2 medium potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup milk (or heavy cream for a richer taste)
  • 2 cups shredded sharp cheddar cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: 1/4 teaspoon red pepper flakes for heat
  • Optional: Chopped fresh parsley or chives for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté for about 5 minutes, until translucent.
  3. Add the minced garlic and sauté for another minute.
  4. Stir in the diced potatoes and cook for about 5 minutes.
  5. Pour in the vegetable broth and bring to a boil.
  6. Reduce heat and let it simmer for 10-15 minutes, until potatoes are tender.
  7. Add the broccoli florets and simmer for an additional 5-7 minutes.
  8. Blend the soup until smooth using an immersion blender.
  9. Stir in the milk and cheddar cheese until melted.
  10. Season with salt, pepper, and red pepper flakes to taste.
  11. Serve hot, garnished with chopped parsley or chives.

Notes

For a richer flavor, use heavy cream instead of milk. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.cookingwithmayaa.com/broccoli-potato-cheese-soup-recipe/

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