Ingredients
Scale
- 4 cups broccoli florets
- 2 cups peeled and diced potatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional)
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and garlic; sauté until softened, about 3-4 minutes.
- Stir in flour and cook for 1-2 minutes to form a roux, stirring constantly.
- Gradually whisk in chicken broth, ensuring no lumps form. Add diced potatoes and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add broccoli florets and cook for another 5-7 minutes until broccoli is tender.
- Using an immersion blender, puree the soup partially to desired consistency, leaving some chunks for texture.
- Stir in milk, heavy cream, and shredded cheddar cheese until cheese is melted and soup is creamy.
- Season with salt, pepper, and nutmeg if using. Heat through but do not boil.
- Serve hot, garnished with extra cheese or fresh herbs if desired.
Notes
For a thicker soup, use less milk or add more cheese. You can substitute vegetable broth for chicken broth to make it vegetarian. Leftovers reheat well and flavors deepen after a day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 65mg