Description
This creamy and comforting Broccoli Potato Cheese Soup combines tender potatoes, fresh broccoli, and sharp cheddar cheese in a rich broth. Perfect for a nourishing meal, this soup is easy to prepare with a simple sauté and simmer method, resulting in a flavorful, cheesy, and hearty dish that serves six.
Ingredients
Scale
Vegetables and Dairy
- 1 to 2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 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 cup milk
Liquids and Thickeners
- 4 cups chicken stock
- 1/4 cup cornstarch
Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt 1 to 2 tablespoons of butter in a skillet over medium-high heat. Sauté the diced onion in butter until softened, about 3 minutes. Add the diced carrots, salt, and pepper; cook for another 3 to 4 minutes. Add minced garlic and sauté for 30 seconds to release its aroma.
- Simmer Potatoes: Add the peeled and cubed potatoes along with the chicken stock to the skillet. Cover and bring the mixture to a simmer. Let it simmer for about 10 minutes or until the potatoes are tender when pierced with a fork.
- Add Broccoli: Stir in the broccoli florets and continue simmering uncovered for about 10 minutes until the broccoli and potatoes are both fork-tender.
- Thicken Soup: In a small bowl, mix the cornstarch with milk until there are no lumps. Slowly stir this mixture into the hot soup to thicken it gently, allowing the soup to thicken as it heats through.
- Add Cheese: Gradually stir in the shredded sharp cheddar cheese until it fully melts and incorporates, creating a rich, creamy texture.
- Serve: Ladle the soup into bowls and serve hot, perfect for a warm, hearty meal.
Notes
- Use sharp cheddar cheese for the best flavor contrast and meltability.
- Fresh or frozen broccoli florets work equally well for this recipe.
- Adjust the thickness of the soup by varying the amount of cornstarch slurry added.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
