Description

Indulge in the comforting warmth of Pioneer Woman Broccoli Potato Cheese Soup. This creamy, cheesy delight combines tender potatoes and fresh broccoli to create a heartwarming dish perfect for chilly evenings. Rich in flavor and visually appealing, it’s an ideal choice for family dinners or casual gatherings, offering a delightful experience that warms both the heart and belly.

Ingredients

Scale

2 cups fresh broccoli florets
2 cups Yukon Gold potatoes, diced (about 2 medium potatoes)
1 cup sharp cheddar cheese, shredded
1 medium onion, chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup heavy cream
2 tablespoons butter
Salt and pepper to taste

Instructions

Wash and chop the broccoli into bite-sized florets and dice the potatoes into cubes.
In a large pot over medium heat, melt the butter and sauté the onions and garlic until fragrant (about 5 minutes).
Add diced potatoes and vegetable broth; bring to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).
Stir in the broccoli florets and simmer for another 5 minutes until bright green but still crunchy.
Blend the soup with an immersion blender until smooth, leaving some chunks if desired.
Return to low heat, stir in heavy cream and shredded cheddar cheese until melted. Serve hot with crusty bread.

Nutrition

Serving Size: 1 cup (240g)
Calories: 290
Sugar: 3g
Sodium: 640mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 7g
Cholesterol: 60mg

Keywords: For added texture, garnish with crispy bacon bits or croutons. Substitute broccoli with cauliflower or add shredded carrots for a pop of color. Taste before serving to adjust seasoning as needed.