Cream of Broccoli Potato Soup Recipe
This easy broccoli soup with potatoes and cheese has so much flavor! It's a quick and easy recipe that has everything you love in a delicious soup.
Servings: 8 people
Calories: 237kcal
Ingredients
- 2 tablespoons butter
- 1 large onion diced into 1/4" pieces
- 1 tablespoon garlic minced
- 2 large carrots shredded
- 1½ pounds potatoes cut into 1/3" pieces
- 6 cups chicken broth
- 4 cups broccoli cut into 1/2" pieces
- 1 cup heavy cream
- 3 cups cheddar cheese shredded
- 1½ teaspoons salt
- 1/4 teaspoon black pepper
Instructions
- In a large pot, add the butter. Add the diced onions and heat, stirring occasionally until the onions are lightly brown and caramelized. Add the minced garlic, shredded carrots, and diced potatoes.
- Finally, add the chicken broth and bring to a low boil. Boil the potatoes until they are done, or when you can't pick them up by sticking them with a fork. They should be soft. (about 20-25 minutes)
- Add the broccoli and bring back up to a simmer for 2 minutes. Blend with an immersion blender if desired. Add the cream and the shredded cheddar cheese and stir until the cheese is melted. Add salt and pepper to taste. Enjoy!
Video
Notes
- Storing instructions: store in an airtight container in the fridge for up to 4 days.
- To reheat: put soup into a dutch oven or sauce pot and warm over medium heat, stirring occasionally, until warmed through.
- Instead of cream, you could substitute 14 ounces of evaporated milk.
Nutrition
Calories: 237kcal | Carbohydrates: 8g | Protein: 13g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 962mg | Potassium: 417mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3807IU | Vitamin C: 56mg | Calcium: 351mg | Iron: 1mg