This is the ultimate "hug in a bowl." It’s creamy, budget-friendly, and a great way to get some greens in without it feeling like a chore. The potato acts as a natural thickener, so you don't even need heavy cream if you want to keep it light.
The Ingredients
1 lb (500g) Broccoli: Cut into florets (peel and chop the stems too—they have great flavor!).
2 Large Potatoes: Russet or Yukon Gold, peeled and cubed.
1 Yellow Onion: Diced.
2-3 Cloves Garlic: Minced.
4 cups Vegetable or Chicken Broth.
1 cup Milk or Cream: (Optional, for extra richness).
1 cup Sharp Cheddar: (Optional, but highly recommended).
Seasoning: Salt, pepper, and a pinch of nutmeg or red pepper flakes.
The Process
Sauté: In a large pot, heat a splash of olive oil or a knob of butter over medium heat. Add the onion and cook until translucent (about 5 minutes). Add the garlic and cook for 1 more minute until fragrant.
Simmer: Toss in your cubed potatoes and broccoli. Pour in the broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
Blend: Use an immersion blender directly in the pot to blend until smooth.
Tip: If you like a bit of texture, take out a cup of the veggies before blending and stir them back in at the end.
Finish: Stir in your milk/cream and cheese (if using). Season with salt and pepper to taste. Let it sit for a minute to let the flavors meld.
How to Level It Up
The Garnish: Top with crispy bacon bits, extra shredded cheddar, or homemade sourdough croutons.
The "Secret" Ingredient: Add a teaspoon of Dijon mustard at the end. It cuts through the richness and makes the broccoli flavor pop.
Vegan Version: Swap the butter for oil, use coconut milk or cashew cream, and add a tablespoon of nutritional yeast for a "cheesy" vibe.
Would you like me to generate a shopping list for these ingredients, or perhaps suggest a grilled cheese pairing to go with it?
Reviewed by EL KATIBI MARIA
on
January 08, 2026
Rating:
No comments: