Description
A delicious and creamy soup packed with vegetables and flavor.
Ingredients
Scale
- 1½ tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 3 medium carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 medium Yukon Gold potatoes cut into ½ inch cubes
- 4 cups low-sodium chicken broth
- 4 cups broccoli florets, coarsely chopped
- ½ cup heavy cream
- 1½ cups shredded sharp cheddar
- salt to taste
- freshly ground black pepper to taste
Instructions
- Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onions, celery, and carrots. Cook until the onion and celery are soft.
- Reduce the heat to low and add the garlic and potatoes. Cook for 2 minutes, stirring frequently.
- Add the chicken broth and bring the pot to a low boil. Reduce and simmer for 7-8 minutes.
- Add the broccoli and cook for 3-4 minutes or until the potatoes and broccoli are tender.
- Remove about half of the soup to a large bowl. Using an immersion blender, blend the remaining soup in the pot.
- Stir in the remaining soup, cream, and cheddar cheese by small handfuls until melted. Season with salt and freshly ground black pepper.
Notes
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- For added flavor, you can sauté the garlic for a minute before adding the potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg