Description
This comforting Broccoli Potato Cheese Soup combines tender potatoes and vibrant broccoli in a creamy cheddar cheese broth. Perfectly seasoned and easy to make, this hearty soup is ideal for a cozy meal any day of the week.
Ingredients
Scale
Vegetables
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Liquids & Dairy
- 4 cups chicken stock
- 1 cup milk
- 1½ cups shredded sharp cheddar cheese
Other Ingredients
- 1-2 tablespoons butter
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Heat Butter and Sauté Onions: Melt 1 to 2 tablespoons of butter in a skillet over medium-high heat. Add the diced onions and cook until they begin to soften, about 3 minutes.
- Add Carrots and Seasoning: Stir in the diced carrots along with ½ teaspoon salt and ¼ teaspoon ground pepper. Continue cooking for another 3 to 4 minutes until carrots start to soften.
- Add Garlic: Add minced garlic and sauté while stirring for about 30 seconds to release its aroma.
- Add Potatoes and Broth: Incorporate the peeled and chopped potatoes into the skillet, then pour in 4 cups of chicken stock. Cover the skillet and bring the mixture to a simmer.
- Simmer Potatoes: Allow the soup to simmer for about 10 minutes to soften the potatoes.
- Add Broccoli and Continue Cooking: Add the broccoli florets to the pot and simmer until both broccoli and potatoes are tender, approximately another 10 minutes. Test potatoes with a fork for tenderness.
- Prepare Cornstarch Mixture: In a small bowl, whisk together ¼ cup cornstarch with 1 cup milk until smooth to create a slurry.
- Thicken Soup: Slowly stir the cornstarch and milk mixture into the hot soup to thicken it gently.
- Add Cheese and Melt: Add 1½ cups shredded sharp cheddar cheese to the soup and stir continuously until the cheese is fully melted and incorporated.
- Serve: Ladle the soup into bowls and serve warm. Enjoy your delicious Broccoli Potato Cheese Soup!
Notes
- Use fresh or frozen broccoli florets according to availability.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- If you prefer a thicker soup, add an extra tablespoon of cornstarch mixed with milk.
- Adjust seasoning with salt and pepper to taste before serving.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop to avoid curdling the cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
