LOADED BROCCOLI POTATO SOUP

Instructions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.