Cream of Broccoli Potato Cheese Soup
A creamy soup with fresh broccoli florets, potato, and cheese. Add this flavor-packed, simple, one-pot soup to your weekly meal rotation.
Servings: 3 servings
Equipment
- 8" Chef Knife
- Hand Blender
Ingredients
- 1 Onion
- 1 Clove Garlic
- 3 Medium Potatoes
- 3 Cups Broccoli
- 2 Tablespoon Olive Oil
- 3½ Cups Broth
- Salt to taste
- Black Pepper Ground to taste
- 1 Bay Leaf
- 3 Juniper Berries
- ½ Teaspoon Thyme Dried
- Pinch Rosemary Powder
- ¼ Teaspoon Cumin Seeds Ground
- 3-4 Tablespoon Cream
- ½ Cup Shredded Cheese
Instructions
- Prepare the fresh ingredients. Slice your onion and keep it aside. Chop your fresh garlic. Peel potatoes and cut them into chunks. Slice broccoli florets into chunks as well.1 Onion, 1 Clove Garlic, 3 Medium Potatoes, 3 Cups Broccoli
- Heat a pan with your olive oil over a medium-low heat setting, and sauté at first the onion until the slices turn soft. Stir in chopped garlic and potato. At last, throw in the broccoli.2 Tablespoon Olive Oil
- Pour the broth over your vegetables and keep it on a medium heat setting.3½ Cups Broth
- Season the soup with all your seasoning ingredients: the salt, black pepper, thyme, rosemary, cumin, bay leaf, and juniper berries.Salt, Black Pepper Ground, 1 Bay Leaf, 3 Juniper Berries, ½ Teaspoon Thyme Dried, Pinch Rosemary Powder, ¼ Teaspoon Cumin Seeds Ground
- Simmer the soup covered for about 20 minutes or until the vegetables are soft and cooked through.
- Take the soup from the heat and pick out the whole spices to discard them (juniper berries and bay leaf).
- Stir the cream and shredded cheese into your soup and blend smooth with a hand blender.3-4 Tablespoon Cream, ½ Cup Shredded Cheese
- Serve the soup hot.
