Description
This Broccoli Potato Cheese Soup is a creamy and comforting dish that’s perfect for a cozy meal. It’s packed with healthy vegetables and a flavorful cheese blend, making it a delicious and satisfying soup.
Ingredients
- 1–2 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
1. Melt butter in a skillet over medium-high heat. Add diced onion and sauté for about 3 minutes until softened.
2. Add diced carrots, salt, and pepper. Cook for another 3–4 minutes. Stir in minced garlic and sauté for 30 seconds.
3. Add chopped potatoes and chicken broth to the pot. Cover and bring to a simmer. Cook for 10 minutes.
4. Add broccoli florets and continue to simmer for another 10 minutes, or until potatoes and broccoli are tender.
5. In a small bowl, whisk cornstarch into the milk until smooth. Stir the mixture into the hot soup.
6. Add shredded cheddar cheese and stir until fully melted and incorporated.
7. Serve hot and enjoy!
Notes
For a vegetarian version, substitute vegetable broth for chicken broth.
Use your favorite cheese blend for added flavor.
Adjust consistency by adding more milk or broth if too thick, or simmer longer if too thin.
Store leftovers in an airtight container in the refrigerator for up to 3 days after cooling.