Broccoli Potato Cheese Soup
A comforting blend of fresh broccoli, hearty potatoes, and creamy cheese, perfect for chilly evenings and quick weeknight dinners.
Ingredients
Vegetables
- 2 cups chopped broccoli florets
- 2 medium-sized potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids
- 4 cups vegetable broth
- 1 cup milk or cream Use cream for a richer flavor
Cheese
- 1 cup shredded cheese Cheddar or your preference
Fats and Seasoning
- 2 tablespoons olive oil For sautéing
- Salt and pepper to taste
- Optional: crushed red pepper flakes for heat
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
- Stir in minced garlic and cook for another minute until fragrant.
Cooking
- Add diced potatoes and pour in vegetable broth. Raise heat to boil, then reduce to simmer for 10-15 minutes until potatoes are tender.
- Stir in chopped broccoli and simmer for an additional 5-7 minutes until bright green and tender.
Blending and Final Touches
- Using an immersion blender, blend the soup to your desired consistency.
- Stir in milk or cream and shredded cheese, cooking on low heat until cheese melts and everything is heated through.
- Add salt and pepper to taste, and sprinkle in crushed red pepper flakes if desired.
Serving
- Serve hot in warm bowls, optionally garnished with additional cheese or fresh herbs.
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Notes
For the best flavor, choose a high-quality cheese. It can be meal prepped and frozen, just leave out the dairy before freezing.