Description
A creamy and comforting Broccoli Potato Cheese Soup made with tender potatoes, fresh broccoli florets, and sharp cheddar cheese, simmered together to create a deliciously thick and cheesy soup perfect for a cozy meal.
Ingredients
Scale
Sauté Base
- 1–2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
Soup Ingredients
- 4 cups chicken stock
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Thickening and Dairy
- ¼ cup cornstarch
- 1 cup milk
- 1 ½ cups shredded sharp cheddar cheese
Seasonings
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt one to two tablespoons of butter in a skillet over medium-high heat. Sauté the diced onions until they begin to soften, about 3 minutes. Add the diced carrots, salt, and pepper, and cook for another 3-4 minutes. Add the minced garlic and sauté while stirring for 30 seconds to release its aroma.
- 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 simmer for about 10 minutes to cook the potatoes slightly.
- Add Broccoli: Add the broccoli florets to the pot and continue simmering until both the broccoli and potatoes are tender, approximately 10 more minutes. The potatoes should be fork-tender at this point.
- Thicken Soup: In a small bowl, combine cornstarch and milk, stirring until smooth without lumps. Slowly stir this mixture into the hot soup to thicken it evenly.
- Add Cheese: Add the shredded sharp cheddar cheese to the soup and stir until it is completely melted and the soup is creamy.
- Serve and Enjoy: Once the cheese has melted and the soup is thickened to your liking, ladle into bowls and serve warm for a comforting meal.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Adjust the amount of cheese according to your taste preference.
- To make the soup thicker, add a little extra cornstarch slurry.
- Fresh broccoli gives the best texture, but frozen broccoli works well too.
- Can be stored in the refrigerator for up to 3 days and reheated gently over medium heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
