A warm, comforting bowl of broccoli potato cheese soup that brings together wholesome goodness of fresh vegetables, creamy cheese, and hearty potatoes.
Ingredients
Scale:
2 cups fresh broccoli florets
1 large potato, peeled and diced
1 medium onion, chopped finely
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream or milk
2 cups shredded cheddar cheese
Salt and pepper to taste
1 teaspoon dried thyme (optional)
Chopped chives or green onions for garnish
Instructions
Begin by thoroughly washing and cutting the broccoli into bite-sized florets.
In a large pot over medium heat, add a drizzle of olive oil. Add the chopped onion and garlic, and sauté until translucent.
Stir in the diced potato and broccoli florets, cooking for an additional 2-3 minutes.
Add the vegetable or chicken broth to the pot and bring to a boil. Reduce to a simmer for 15-20 minutes.
Using an immersion blender, blend the soup until smooth.
Stir in the heavy cream and shredded cheddar cheese until melted, and season with salt, pepper, and thyme to taste.
Ladle the soup into bowls and garnish with chopped chives or green onions.
