Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups broccoli florets
- 4 cups chicken or vegetable broth
- 2 large potatoes, peeled and diced
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional, for a warm, spicy note)
- 1 tablespoon olive oil
- Crumbled bacon or chives for garnish (optional)
If you’re looking for substitutions, you can swap out the heavy cream for half-and-half for a lighter version, or use a combination of cheddar and Gruyere for a more complex cheese flavor.
Instructions
- In a large pot, heat the olive oil and butter over medium heat until the butter is melted.
- Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the diced potatoes and broccoli florets to the pot. Stir everything together to coat the vegetables in the buttery mixture.
- Pour in the broth, bringing the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Once the vegetables are soft, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the mixture.
- Stir in the shredded cheddar cheese and heavy cream, mixing until the cheese is completely melted and the soup is creamy.
- Season with salt, pepper, and a sprinkle of nutmeg if using. Taste and adjust the seasoning as needed.
- Ladle into bowls and garnish with crumbled bacon or chives, if desired.
Don’t rush the simmering—it’s during this time that the flavors really meld together, creating that hearty, homemade taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International