Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 6 cups fresh broccoli florets, chopped
  • 1 medium gold potato, peeled and cubed small
  • 4 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1 cup sharp white cheddar, shredded
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 tsp ground nutmeg
  • 1/2 tsp black pepper

Instructions:

  1. Heat olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and sauté until translucent and fragrant.
  2. Stir in the minced garlic and cook for approximately 60 seconds until aromatic but not browned.
  3. Add the cubed potatoes and broccoli florets to the pot. Pour in the low-sodium vegetable broth and add the bay leaf.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 12–15 minutes until the potatoes are fork-tender and the broccoli is soft.
  5. Remove the bay leaf. Using an immersion blender, blend approximately 70% of the soup to achieve a velvety texture while leaving some broccoli chunks for heartiness.
  6. Stir in the ground nutmeg and black pepper.
  7. Reduce heat to low and fold in the shredded sharp white cheddar one handful at a time, stirring constantly until completely melted.
  8. Stir in the plain non-fat Greek yogurt until fully integrated and serve.