Instructions:
- In a large pot, heat some olive oil over medium heat. Add the diced onion and minced garlic and sauté until softened and fragrant, about 5 minutes.
- Add the diced potatoes and broccoli florets to the pot. Pour in the vegetable broth, making sure the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a blender and blend until smooth.
- Stir in the milk and shredded cheddar cheese until the cheese is melted and fully incorporated into the soup. Season with salt and pepper to taste.
- To serve, ladle the soup into bowls and top each serving with a dollop of sour cream and your choice of toppings, such as cooked bacon, chopped green onions, or additional shredded cheese.
- Enjoy your delicious Loaded Broccoli Potato Soup!
This recipe yields about 6 servings and can easily be doubled or halved depending on your needs. It’s a great dish to make ahead of time and reheat for a quick and satisfying meal. Serve it with some crusty bread or a side salad for a complete and filling meal.