Broccoli Potato Cheese Soup
A comforting and hearty soup packed with flavors and nutrients from broccoli and potatoes, enriched with creamy sharp cheddar cheese. Perfect for chilly days or quick weeknight dinners.
Ingredients
For the soup
- 1-2 Tablespoons butter For sautéing
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 4 cups chicken stock Can be substituted with vegetable stock for a vegetarian option
- ¼ cup cornstarch For thickening the soup
- 1 cup milk
- 2 large potatoes (peeled and chopped into ½-inch cubes)
- 16 ounces broccoli florets (fresh or frozen)
- 1½ cups shredded sharp cheddar cheese Can substitute with other cheese types
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
Preparation
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the onion in butter until the diced onions begin to soften, about 3 minutes.
- Add the carrots, salt, and pepper, and continue to cook for another 3-4 minutes.
- Then, add garlic and sauté, stirring, for 30 seconds.
- Next, add the potatoes and chicken broth.
- Cover and bring to a simmer. Simmer for about 10 minutes.
- Add the broccoli and continue simmering until the broccoli and potatoes are tender—about 10 minutes.
Thickening and Serving
- In a small bowl, stir cornstarch into milk until smooth. Then, stir this mixture into the hot soup.
- Add in the cheese and stir until melted.
- Serve hot, with a sprinkle of extra cheese on top if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on low heat, stirring occasionally until heated through. For best flavor, use fresh vegetables.