Description
This Potato, Vegetable & Cheese Soup is a creamy, comforting dish packed with hearty vegetables like potatoes, carrots, celery, and broccoli. The rich cheddar cheese elevates the flavor, making it perfect for chilly days.
Ingredients
3 medium potatoes (diced)
1 carrot (diced)
1 celery stalk (diced)
1 small onion (chopped)
2 cloves garlic (minced)
4 cups vegetable or chicken broth
1 cup broccoli florets
1 cup cauliflower florets
1 cup shredded cheddar cheese
½ cup heavy cream or milk
1 teaspoon Italian seasoning
½ teaspoon black pepper
1 tablespoon butter
Instructions
- In a large pot, melt butter over medium heat. Add onion, garlic, carrot, and celery. Cook for 2-3 minutes until softened and fragrant.
- Add diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.
- Stir in broccoli and cauliflower. Cook for another 5 minutes until the vegetables are tender. Lower the heat, then slowly add shredded cheese and cream, stirring until smooth and well combined.
- Stir in the Italian seasoning and black pepper. Serve warm with crusty bread or crackers for a delightful, comforting meal.
Notes
This recipe yields about 4 servings.
For a vegan version, substitute the cheese with a dairy-free option and use coconut or almond milk instead of heavy cream.
To make the soup thicker, blend part of it with an immersion blender.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months (without cream and cheese). Add these when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 40mg
