Cheddar Broccoli Potato Soup

1. Sauté the Aromatics:
– In a large pot, melt the butter over medium heat.
– Add the chopped onion and sauté until translucent, about 5 minutes.
– Stir in the minced garlic and cook for an additional minute until fragrant.
2. Cook the Potatoes:
– Add the diced potatoes to the pot and pour in the vegetable broth.
– Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
3. Add the Broccoli:
– Once the potatoes are cooked, add the broccoli florets to the pot.
– Continue to simmer for another 5-7 minutes until the broccoli is bright green and tender.
4. Blend the Soup:
– Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
– Alternatively, you can transfer the soup in batches to a regular blender.
5. Stir in Cheese and Milk:
– Return the blended soup to low heat and stir in the shredded cheddar cheese and milk.
– Mix until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
6. Serve:
– Ladle the soup into bowls and garnish with croutons and extra cheese if desired.
Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 4-6
Enjoy this comforting and creamy Cheddar Broccoli Potato Soup, perfect for chilly days!