Broccoli Potato Cheese Soup: A Delicious & Healthy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 large head of broccoli (about 2 pounds), cut into florets
- 2 pounds of Yukon Gold or Russet potatoes, peeled and cubed
- 1 large yellow onion, chopped
- 4 cloves of garlic, minced
- 6 cups vegetable broth (low sodium)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and black pepper to taste
- Preparation Instructions:
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion and sauté until softened (about 5-7 minutes).
- Stir in the minced garlic and cook for an additional minute.
- Sprinkle flour over the mixture and cook for 1-2 minutes to form a roux.
- Gradually whisk in the vegetable broth until smooth.
- Add cubed potatoes, bring to a simmer, cover, and cook for about 15-20 minutes until tender.
- Stir in broccoli florets and simmer for another 5-7 minutes until bright green.
- Blend the soup until smooth using an immersion blender or by transferring batches to a regular blender.
- Return blended soup to the pot and stir in heavy cream and cheddar cheese over low heat until melted.
- Season with salt and pepper to taste.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 3g
- Sodium: 670mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg