Ingredients
Scale
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups broccoli florets
- 3 large potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until softened.
- Add garlic and cook for another minute.
- Stir in potatoes and broccoli, cook for 5 minutes.
- Pour in broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.
- Puree part of the soup with an immersion blender to desired texture.
- Stir in heavy cream and cheddar cheese until melted and smooth.
- Season with salt and pepper, serve hot.
Notes
- Adjust the amount of cheese for desired creaminess.
- Use gluten-free broth if needed.
- Puree part of the soup for a creamier texture.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 75mg