Begin by washing and chopping your broccoli into small florets, peeling and dicing your potatoes, and finely chopping your onion and garlic.

In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and minced garlic, sautéing until they’re fragrant and the onion turns translucent—about 3-4 minutes.

Add the diced potatoes and broccoli florets to the pot. Stir them around for a couple of minutes before pouring in the broth.

Bring to a boil, then reduce the heat to a simmer. Allow the mixture to simmer for about 15-20 minutes, or until the potatoes are tender.

Once the potatoes are cooked through, you can use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the mixture to a blender in batches, blending to your desired consistency.

Return the blended soup to the pot over low heat. Stir in the shredded cheese and let it melt beautifully into the soup. Season with salt and pepper to taste.

Ladle the soup into bowls and consider topping it with extra cheese, croutons, or fresh herbs for added texture and flavor!