Description
This comforting Broccoli Potato Cheese Soup features tender potatoes and vibrant broccoli in a creamy, cheesy broth made rich with sharp cheddar. Perfect for a cozy meal, this soup combines sautéed onions, carrots and garlic with chicken stock to build a flavorful base. Thickened with a cornstarch-milk mixture and finished with plenty of melted cheese, it’s a hearty and satisfying dish ready in just 40 minutes.
Ingredients
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
Others
- 1-2 tablespoons butter
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt 1 to 2 tablespoons of butter in a skillet over medium-high heat. Add the diced onion and sauté until it starts to soften, about 3 minutes. Then add the diced carrots, salt, and pepper, cooking for another 3-4 minutes. Finally, stir in the minced garlic and sauté for 30 seconds while stirring.
- Simmer Potatoes: Add the peeled and chopped potatoes along with the chicken stock to the skillet. Cover and bring the mixture to a simmer. Let it cook for around 10 minutes until the potatoes begin to become tender.
- Add Broccoli: Incorporate the broccoli florets into the simmering soup. Continue cooking uncovered for about 10 more minutes until both the broccoli and potatoes are fork-tender.
- Thicken Soup: In a small bowl, whisk together the cornstarch and milk until smooth. Slowly stir this mixture into the hot soup, allowing it to thicken slightly as it heats through.
- Add Cheese: Stir in the shredded sharp cheddar cheese until it fully melts and integrates into the soup, creating a creamy, cheesy texture.
- Serve and Enjoy: Once the cheese has melted and the soup is heated through, serve the Broccoli Potato Cheese Soup warm and enjoy this rich, comforting dish.
Notes
- You can use fresh or frozen broccoli florets depending on availability.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Adjust salt and pepper to taste as you cook.
- If you prefer a smoother texture, use an immersion blender to puree part of the soup after simmering.
- Leftover soup can be refrigerated up to 3 days and reheated gently on the stove.
