Broccoli Potato Cheese Soup
A warm, creamy soup made with soft potatoes, fresh broccoli, melted cheddar cheese, and a rich vegetable broth - perfect for lunch or a cozy dinner.
Ingredients
Main Ingredients
- 2 cups broccoli florets Fresh or frozen can be used.
- 2 cups potatoes, diced Cut into small, even pieces.
- 1 cup shredded cheese, preferably cheddar Sharp cheddar is recommended.
- 1 medium onion, chopped Provides a flavorful base.
- 3 cups vegetable broth Low-sodium is a good choice.
- 1 cup milk You can substitute with whole, low-fat, or plant-based milk.
- 2 tablespoons butter For sautéing the onion.
- to taste Salt and pepper Adjust according to preference.
Instructions
Cooking
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and sauté until soft.
- Stir in the diced potatoes and vegetable broth.
- Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Add the broccoli and cook for another 5–7 minutes.
- Use an immersion blender to blend the soup to your desired consistency.
- Stir in the milk and shredded cheese until melted.
- Season with salt and pepper to taste.
- Serve hot and enjoy.
Notes
For serving, top with additional cheese or green onions. Pair with crusty bread or a salad. Store in an airtight container for up to 3 days and can be frozen for up to 2 months.