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 and family meals.
Ingredients
- 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
- Melt 1-2 tablespoons butter in a skillet over medium-high heat. Sauté onion until softened, about 3 minutes. Add carrots, salt, and pepper; cook 3-4 minutes. Add garlic and sauté 30 seconds.
- Add potatoes and chicken stock. Cover and bring to simmer. Simmer about 10 minutes until potatoes are tender.
- Add broccoli and continue simmering until both broccoli and potatoes are fork-tender, about 10 minutes.
- In a small bowl, stir cornstarch into milk until smooth. Stir this mixture into hot soup.
- Stir in shredded cheddar cheese until fully melted and incorporated.
- Serve hot and enjoy!
Notes
- For a vegetarian option, substitute vegetable broth for chicken broth.
- Feel free to use your favorite type of cheese.
- If too thick, add more milk or broth. If too thin, simmer a few more minutes to thicken.
- Allow soup to cool before storing 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