Broccoli Cheese and Potato Soup Recipe 復燎凜
Ingredients:
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 medium onion, chopped
Instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and sauté for about 3-4 minutes, until softened.
3. Stir in the minced garlic and cook for an additional minute, until fragrant.
4. Add peeled and diced potatoes about 2 cups to the pot and mix well with the onion and garlic.
5. Pour in vegetable broth about 4 cups and bring the mixture to a boil.
6. Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
7. Once the potatoes are tender, add chopped broccoli about 2 cups to the pot.
8. Continue to simmer for another 5-7 minutes until the broccoli is bright green and tender.
9. Use an immersion blender to puree the soup until smooth; you can leave it a bit chunky for texture.
10. Stir in shredded cheese about 1-2 cups, preferably sharp cheddar until melted and smooth.
11. Season with salt and pepper to taste.
12. Serve warm, garnished with extra cheese and a sprinkle of fresh herbs if desired.
Nutritional Information:
This creamy broccoli cheese and potato soup is packed with vitamins. A serving contains approximately 250 calories, 10g protein, and 12g fat, making it a hearty yet healthy option.
Time: Preparation time: 10 minutes Cooking time: 30 minutes
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