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Creamy Broccoli Cheese Potato Soup

This creamy Broccoli Cheese Potato Soup is a warm, comforting dish perfect for chilly nights or busy weekdays, bringing together simple ingredients and great flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables and Base
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 medium potatoes, peeled and diced
  • 4 cups vegetable broth (or chicken broth)
  • 4 cups broccoli florets (fresh or frozen)
Creaminess and Flavor
  • 1 cup milk (or heavy cream for extra creaminess)
  • 2 cups shredded cheddar cheese
  • to taste Salt
  • to taste Pepper
  • a pinch red pepper flakes (optional)

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes soft and translucent.
  2. Add the minced garlic and let them mingle for a minute until fragrant.
Cooking
  1. Add the diced potatoes and vegetable broth to the pot. Bring everything to a gentle boil.
  2. Once the potatoes are just tender (about 10-12 minutes), introduce the broccoli florets into the pot. Cook for another 5 minutes.
  3. Use an immersion blender to puree the soup until it’s nice and creamy, but still has some chunks for texture.
  4. Stir in the milk (or heavy cream) and shredded cheddar cheese until melted and smooth. Season with salt, pepper, and a sprinkle of red pepper flakes.
Serving
  1. Ladle the soup into bowls, garnish with a little extra cheese or croutons, and enjoy!

Notes

For a healthier twist, swap half the cheese for nutritional yeast. You can also substitute spinach for broccoli and add a squeeze of lemon juice for extra flavor just before serving.