Recipe Instructions:
Ingredients:
• 500 grams of potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter or olive oil
• 4 cups vegetable or chicken broth
• 1 head of broccoli, florets chopped (about 2 cups)
• 1 cup milk or cream
• 1 cup shredded cheddar cheese (or any preferred cheese)
• Salt and pepper to taste
• Optional toppings: extra shredded cheese, crispy bacon bits, chopped chives
Instructions:
1. Cook the Potatoes:
• In a large pot, heat the butter or olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
• Add the diced potatoes to the pot and stir to coat with the onion mixture.
2. Add Broth and Broccoli:
• Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat to medium-low and simmer for about 15 minutes, or until the potatoes are tender.
• Add the chopped broccoli florets to the pot and continue to simmer for another 5-7 minutes, until the broccoli is tender.
3. Blend the Soup:
• Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
4. Add Milk/Cream and Cheese:
• Stir in the milk or cream and heat through over medium heat.
• Gradually add the shredded cheddar cheese, stirring until melted and the soup is creamy. Season with salt and pepper to taste.
5. Serve:
• Ladle the soup into bowls. Garnish with extra shredded cheese, crispy bacon bits, and chopped chives if desired.
Reheating Instructions:
• Stovetop: Reheat gently over medium-low heat, stirring occasionally, until heated through.
• Microwave: Heat on medium power in 1-minute increments, stirring in between, until heated through.
