Broccoli Potato Cheese Soup
A rich and creamy soup combining fresh broccoli, tender potatoes, and sharp cheddar cheese, perfect for chilly days.
Ingredients
For the soup base
- 1-2 Tablespoons butter Melted for flavor
- 1 medium onion, diced Adds sweetness
- 2 medium carrots, diced Adds sweetness and color
- 3 cloves garlic, minced Enhances flavor
- 4 cups chicken stock Broth base for the soup
- ¼ cup cornstarch For thickening the soup
- 1 cup milk Creaminess
- 2 large potatoes, peeled and chopped into ½-inch cubes Adds heartiness
- 16 ounces broccoli florets Fresh or frozen
For seasoning
- 1½ cups shredded sharp cheddar cheese Add richness to the flavor
- ½ teaspoon salt To taste
- ¼ teaspoon ground pepper To taste
Instructions
Preparation
- Melt the butter in a large skillet over medium-high heat until bubbling.
- Add the diced onion and sauté for about 3 minutes until soft and translucent.
- Introduce the diced carrots along with the salt and pepper; cook for another 3-4 minutes.
- Add the minced garlic and sauté for 30 seconds until fragrant.
- Stir in the peeled and chopped potatoes and pour in chicken stock until all ingredients are submerged. Cover and bring to a simmer.
- Simmer for about 10 minutes until the potatoes are tender.
- Add the broccoli florets, cover again, and simmer for another 10 minutes.
- In a small bowl, combine cornstarch and milk until smooth. Stir into the soup to thicken.
- Finally, stir in the shredded cheddar cheese until melted and creamy.
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Notes
Serve with crusty bread or homemade rolls. For extra flavor, consider adding herbs like parsley or a sprinkle of cheese on top.