Ingredients:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 3 medium potatoes, peeled and diced
- 4 cups broccoli florets (fresh or frozen)
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper, to taste
- 1/4 teaspoon paprika (optional, for extra flavor)
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté the vegetables: In a large pot, melt butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Cook the potatoes: Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-12 minutes, or until the potatoes are tender.
- Add the broccoli: Stir in the broccoli florets and cook for an additional 5-7 minutes, or until the broccoli is tender.
- Blend the soup (optional): If you prefer a smoother soup, use an immersion blender to blend about half of the soup directly in the pot. You can also transfer about half of the soup to a blender, then return it to the pot.
- Add the cream and cheese: Stir in the heavy cream and shredded cheeses. Continue stirring until the cheese is fully melted and the soup is creamy and smooth. Season with salt, pepper, and paprika to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers for dipping.
Notes:
- For a lighter version, you can replace the heavy cream with milk or half-and-half.
- To add extra protein, you can stir in some cooked chicken or bacon bits before serving.
- This soup can be made ahead of time and stored in the fridge for up to 3 days. Just reheat gently on the stove.
- If you want extra cheesy flavor, add a bit more cheddar or even a sprinkle of Parmesan.
Nutrition (per serving):
- Calories: 330
- Protein: 12g
- Fat: 23g
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 4g
