Description
A hearty and velvety blend of fresh broccoli florets and tender Yukon Gold potatoes, simmered in a savory vegetable broth and finished with sharp melted cheddar. This comforting soup relies on the natural starch of potatoes for a creamy texture without being overly heavy. Perfect for a cozy weeknight dinner, it offers a vibrant vegetable profile that is both nutritious and deeply satisfying when served alongside warm crusty bread.
Ingredients
4 cups broccoli, cut into bite-sized florets
3 large Yukon Gold potatoes, peeled and cubed
2 cups sharp cheddar cheese, freshly shredded
4 cups low-sodium vegetable broth
1 cup heavy cream
1 medium onion, finely diced
3 cloves garlic, minced
3 tablespoons unsalted butter
Instructions
Melt the butter in a large heavy-bottomed pot over medium heat.
Add the diced onions and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for one additional minute until fragrant.
Add the peeled and cubed potatoes to the pot along with the vegetable broth.
Bring the mixture to a boil, then reduce heat to low and cover.
Simmer for 15 minutes or until potatoes are fork-tender.
Add the broccoli florets and cook for 5-7 minutes until tender-crisp.
Stir in the heavy cream and freshly shredded cheddar cheese.
Stir constantly over low heat until the cheese is fully melted and the soup is smooth.
Notes
For a smoother consistency, use an immersion blender to partially blend the potatoes before adding the broccoli. Always shred your own cheddar cheese from a block for the best melting properties, as pre-shredded cheese contains anti-caking agents that can make the soup grainy. Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg