Description
This Broccoli Potato Cheese Soup is a comforting, savory dish perfect for chilly days. It features tender potatoes, fresh broccoli, and a rich blend of sharp cheddar cheese, all simmered to creamy perfection. Easy to prepare, this hearty soup combines wholesome vegetables with a cheesy twist for a satisfying meal.
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)
Other Ingredients
- 1–2 tablespoons butter
- 4 cups chicken stock
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup milk
- 1 ½ cups shredded sharp cheddar cheese
Instructions
- Sauté Vegetables: Melt butter in a large pot or Dutch oven over medium-high heat. Add diced onion and sauté until softened, about 3 minutes. Then add diced carrots, salt, and pepper, cooking for another 3-4 minutes. Stir in minced garlic and sauté for 30 seconds until fragrant.
- Simmer with Potatoes: Add peeled and chopped potatoes along with chicken stock to the pot. Cover and bring the mixture to a simmer. Let it simmer gently for 10 minutes to soften the potatoes.
- Add Broccoli: Stir in the broccoli florets, then continue simmering the soup until both potatoes and broccoli are tender, approximately 10 minutes more.
- Thicken with Cornstarch: In a small bowl, whisk together the cornstarch and milk until smooth and free of lumps. Slowly pour this mixture into the simmering soup, stirring constantly to evenly thicken the broth.
- Melt Cheese: Add the shredded sharp cheddar cheese to the soup and stir constantly until the cheese is completely melted and the soup is creamy and smooth.
- Serve: Ladle the hot soup into bowls and enjoy immediately for a comforting and nutritious meal.
Notes
- Use fresh or frozen broccoli depending on availability; frozen works well and is convenient.
- Adjust the salt and pepper to taste, especially if using salted chicken stock.
- For a vegetarian option, substitute chicken stock with vegetable stock.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a creamier texture, you can add a splash of heavy cream or substitute milk with half-and-half.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
