Broccoli Potato Cheese Soup
A comforting and creamy soup that combines the earthiness of potatoes, robust broccoli, and rich cheese, perfect for chilly nights or a satisfying lunch.
Ingredients
Vegetables
- 2 cups fresh broccoli florets Can use frozen broccoli as substitute
- 2 medium potatoes, diced Any variety, such as Yukon Gold or Russet
- 1 medium onion, chopped Adds sweetness and depth
Liquids
- 3 cups vegetable broth Use low-sodium if preferred
- 1 cup milk Can substitute with any plant-based milk
Dairy
- 1 cup shredded cheese Cheddar or your preferred cheese
- 2 tablespoons butter For sautéing
Spices
- 1 teaspoon garlic powder Can substitute with minced garlic
- to taste Salt and pepper Adjust according to preference
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in the diced potatoes and cook for another 2-3 minutes.
Cooking
- Pour in the vegetable broth, ensuring the potatoes are covered. Bring to a boil.
- Reduce heat and let simmer for about 10-15 minutes or until potatoes are tender.
- Add broccoli and cook for an additional 5 minutes until bright green and slightly tender.
- Remove from heat and use an immersion blender to puree to desired consistency.
- Return the pot to low heat, stir in milk and shredded cheese until melted and smooth.
Seasoning and Serving
- Season with garlic powder, salt, and pepper to taste.
- Adjust soup thickness with more milk as desired before serving hot.
Notes
Garnish with shredded cheese or additional broccoli florets. Pair with crusty bread or a light salad for a complete meal. For added flavor, sprinkle fresh herbs like chives or parsley over the top.