Broccoli and Sweet Potato Soup
This creamy soup is packed with broccoli, leek, and sweet potatoes, and is made extra luxurious by the addition of cream and lots of cheese. It is so simple to bring together, making it a great quick and easy weeknight meal. The perfect way to end a busy day.
Servings: 8 serves
- 1 tablespoon olive oil
- 1 large leek sliced thinly
- 2 cloves garlic minced
- 5 cups broccoli chopped evenly
- 2 sweet potato chopped
- 3 cups vegetable broth
- 2 cups milk
- ½ cup heavy cream
- 2 cups grated sharp cheddar
- salt and pepper to taste
In a large pot, heat the olive oil over medium heat. Add the leek and garlic and sauté for about 3 minutes.
Add the broccoli, sweet potato, vegetable broth, milk salt, and pepper. Simmer over medium-low heat for about 20 minutes, or until the vegetables are tender.
With an immersion blender, blend the soup to your liking.
Stir in the heavy cream and cheese, stir to combine everything.
Taste and adjust seasoning with salt and pepper if necessary.
Serve warm and enjoy.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
This soup does not freeze well due to the dairy.
Calories: 298kcal | Carbohydrates: 22g | Protein: 12g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 612mg | Potassium: 513mg | Fiber: 3g | Sugar: 8g | Vitamin A: 9344IU | Vitamin C: 54mg | Calcium: 334mg | Iron: 1mg