Broccoli Potato Cheese Soup
Warm, creamy, and incredibly comforting, this soup features tender broccoli and fluffy potatoes blended into rich, cheesy goodness.
Ingredients
For the soup
- 1-2 tablespoons butter Melt for sautéing
- 1 unit onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock Can be substituted with vegetable broth for a vegetarian version
- ¼ cup cornstarch
- 1 cup milk Adjust for creaminess preference
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets Can be fresh or frozen
- 1½ cups shredded sharp cheddar cheese Use high-quality cheese for the best flavor
- ½ teaspoon salt Adjust to taste
- ¼ teaspoon ground pepper Adjust to taste
Instructions
Preparation
- Melt one to two tablespoons of butter in a large skillet over medium-high heat.
- Add the diced onion and sauté until soft, about 3 minutes.
- Add the diced carrots along with salt and pepper. Cook for another 3 to 4 minutes.
- Introduce the minced garlic and sauté until aromatic, about 30 seconds.
- Add the peeled and cubed potatoes and chicken stock. Cover the skillet and let it simmer for about 10 minutes.
- Add the broccoli florets and continue to simmer until both broccoli and potatoes are fork-tender, around 10 minutes.
Thickening
- In a small bowl, stir the cornstarch into the milk until smooth.
- Gradually stir this mixture into the hot soup to thicken it.
Final Touches
- Sprinkle the shredded sharp cheddar cheese into the soup, stirring until fully melted and integrated.
- Ladle the warm soup into bowls and garnish with additional cheese or broccoli florets if desired.
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Notes
For storage, cool soup completely before transferring to an airtight container. Refrigerate for 3-4 days or freeze for 2-3 months. Reheat thoroughly before serving.