Ingredients
• 2 tbsp butter or olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups broccoli florets, chopped (about 1 large head)
• 2 medium potatoes, peeled and diced (for creaminess)
• 4 cups low-sodium vegetable or chicken broth
• 1 cup milk (dairy, almond, or oat)
• 2 cups shredded sharp cheddar cheese (divided)
• ½ tsp Dijon mustard (optional, for depth)
• ¼ tsp nutmeg (enhances flavor)
• Salt & pepper to taste
• Optional toppings: crispy bacon, green onions, extra cheese
Instructions
- In a large pot over medium heat, melt butter. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Stir in broccoli and potatoes. Cook 1 minute.
- Pour in broth, bring to a boil, then reduce heat and simmer 15–20 minutes until vegetables are tender.
- Use an immersion blender to partially purée the soup—creamy with chunky bites. (Or transfer 2 cups to a blender, blend, then return.)
- Stir in milk, 1 ½ cups cheddar, Dijon (if using), nutmeg, salt, and pepper. Heat gently (do not boil) until cheese melts.
- Taste and adjust seasoning—add more cheese for richness or a splash of lemon for brightness.
- Serve hot, topped with remaining cheese, green onions, or crispy bacon if desired.
✨ Perfect with crusty bread, grilled cheese sandwiches, or as a hearty lunch!
💡 Make it dairy-free: Use coconut milk and dairy-free cheese.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 6 , Calories : 220 , Net Carbs: 18g , Fats: 13g , Protein: 11g