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–+ servings
creamy broccoli potato soup

Broccoli Potato Cheese Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Whisk
  • 1 Ladle
  • 1 Cutting board
  • 1 Knife
  • 1 measuring cup
  • 1 Measuring spoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 3 cups broccoli florets
  • 2 cups potatoes diced
  • 4 cups vegetable broth
  • 1 cup milk
  • 1 cup cheddar cheese shredded
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onions and minced garlic, and sauté until onions are translucent.
  • Stir in broccoli florets and diced potatoes, cooking for 5 minutes.
  • Pour in vegetable broth, and bring to a boil.
  • Reduce heat, cover, and simmer until potatoes are tender.
  • Whisk in milk and shredded cheddar cheese until cheese is melted and soup is creamy.
  • Season with salt and black pepper to taste.
  • Use a ladle to serve the soup hot.

Notes

For a richer flavor, you can add a dash of cayenne pepper or paprika while seasoning. If you prefer a smoother texture, blend the soup using an immersion blender before adding the cheese. Serve with crusty bread for a hearty meal.
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