Description
This comforting Broccoli Potato Cheese Soup is a creamy, hearty meal filled with tender potatoes, fresh broccoli, and sharp cheddar cheese. Perfect for chilly days, it’s a satisfying, flavorful soup that’s sure to become a family favorite.
Ingredients
Scale
- 1 to 2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 1/4 cup cornstarch
- 1 cup milk
- 2 large potatoes, peeled and chopped into 1/2 inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt 1 to 2 tablespoons of butter in a skillet over medium-high heat. Sauté the onion in butter until softened, about 3 minutes. Add the carrots, salt, and pepper, and cook for another 3 to 4 minutes. Add garlic and sauté for 30 seconds.
- Simmer Potatoes: Add the potatoes and chicken broth. Cover and bring to a simmer. Let simmer for about 10 minutes, or until potatoes are tender.
- Add Broccoli: Add the broccoli and continue simmering until both the broccoli and potatoes are fork-tender, about 10 minutes.
- Thicken Soup: In a small bowl, stir cornstarch into milk until smooth. Stir this mixture into the hot soup.
- Add Cheese: Stir in the shredded cheddar cheese until fully melted and incorporated.
- Serve: Serve hot and enjoy!
Notes
- Broth: For a vegetarian option, you can substitute vegetable broth for the chicken broth.
- Cheese: Feel free to use your favorite type of cheese.
- Consistency: If the soup is too thick, add more milk or broth to reach your desired consistency. If too thin, let it simmer for a few more minutes to thicken.
- Storage: Allow the soup to come to room temperature before storing it in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American