Description
Indulge in the warmth and comfort of Broccoli Cheese and Potato Soup, a delightful dish that brings together tender potatoes, vibrant broccoli, and a creamy cheddar cheese broth. Perfect for chilly evenings or family gatherings, this hearty soup is not only satisfying but also easy to prepare in just 30 minutes. Each spoonful offers a rich blend of flavors, making it an ideal main course or a comforting appetizer paired with crusty bread or a fresh salad.
Ingredients
Scale
- 1/4 cup unsalted butter
- 1 onion, finely diced
- 2 carrots, peeled and finely diced
- 1 tablespoon garlic, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup milk (2% or whole)
- 2 large Russet potatoes, peeled and diced
- 1 pound broccoli florets, chopped
- 2 cups sharp cheddar cheese, shredded
- Sea salt and ground pepper to taste
Instructions
- Rinse and peel the carrots and potatoes; dice them into small pieces.
- Chop broccoli florets into bite-sized pieces.
- In a large soup pot over medium-high heat, melt the butter. Add the diced onion and carrots; sauté until the onion is translucent.
- Stir in minced garlic for about one minute before adding flour; mix well.
- Gradually pour in vegetable broth and milk, stirring to combine without lumps.
- Add diced potatoes to the pot; bring to a boil.
- Reduce heat to simmer for five minutes.
- Season with salt and pepper; add chopped broccoli.
- Simmer for another ten minutes until potatoes are tender.
- Remove from heat; stir in shredded cheese until melted.
- Serve warm, garnished with extra cheese or pepper if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg