Broccoli Potato Cheese Soup
A rich, creamy, and comforting one-pot soup that combines tender potatoes, fresh broccoli, and sharp cheddar cheese.
Equipment
- Dutch Oven
- Immersion Blender
- Cheese Grater
Ingredients
- 3 large Yukon Gold Potatoes
- 3 cups Broccoli Florets
- 4 cups Vegetable Broth
- 2 cups Sharp Cheddar Cheese
- 0.5 cup Heavy Cream
- 1 medium Yellow Onion
- 3 cloves Garlic
Instructions
- Sauté diced onion and garlic in a large pot until soft and fragrant.
- Add cubed potatoes and broth; simmer for 15 minutes until potatoes are tender.
- Use an immersion blender to partially blend the soup to your desired thickness.
- Stir in broccoli florets and cook for 5 minutes.
- Lower heat and stir in cream and shredded cheese until melted and smooth.
Notes
For the smoothest texture, avoid using pre-shredded cheese as it contains anti-clumping agents.