Ingredients
Scale
- 1 large russet potato, peeled and diced
- 1 large head broccoli, cut into florets
- 4 cups vegetable broth (or chicken broth)
- 1 cup milk (or cream for a richer soup)
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons butter
- 1 small onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Step 2: Add the diced potatoes and broccoli florets to the pot. Cook for about 5 minutes, stirring occasionally, until slightly softened.
- Step 3: Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes and broccoli are tender.
- Step 4: Remove from heat and carefully transfer the soup to a blender (or use an immersion blender). Blend until smooth and creamy. If using a regular blender, vent the lid to avoid pressure build-up.
- Step 5: Return the soup to the pot. Stir in the milk (or cream), cheddar cheese, and Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
- Step 6: Heat through gently (do not boil). Serve hot and enjoy!
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For perfectly creamy reheating, gently warm the soup on low heat, stirring frequently to prevent scorching.
- Garnish with a swirl of cream, a sprinkle of extra Parmesan, and some crispy fried onions for an elevated presentation.
- To enhance the broccoli's flavor, lightly roast the florets before adding them to the pot for a deeper, sweeter taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American