Broccoli Potato Cheese Soup
A comforting, creamy dish that combines the nutritional goodness of broccoli and potatoes with the delightful sharpness of cheddar cheese, perfect for chilly days.
Ingredients
Base Ingredients
- 1-2 tablespoons butter For sautéing
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock Can substitute with vegetable stock for vegetarian version
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Thickening and Flavoring
- ¼ cup cornstarch
- 1 cup milk
- 1½ cups shredded sharp cheddar cheese Can use a blend of cheeses for richer flavor
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
Preparation
- Melt the butter in a large skillet over medium-high heat until bubbly and aromatic.
- Add the diced onion and sauté until softened, about three minutes.
- Introduce the diced carrots, salt, and pepper; cook for another 3-4 minutes until soft.
- Stir in the minced garlic and sauté for about 30 seconds until fragrant.
- Add the chopped potatoes and chicken stock, bringing it to a simmer; cover and cook for about 10 minutes.
- After 10 minutes, add the broccoli florets and simmer for an additional 10 minutes until fork-tender.
Thickening and Serving
- In a separate bowl, mix the cornstarch with milk until smooth, then stir this mixture into the simmering soup.
- Stir in the shredded cheese until fully melted, creating a creamy texture.
- Serve warm, garnished with extra cheese or broccoli florets if desired.
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Notes
To store, let cool completely before transferring to an airtight container. Refrigerate for up to three days or freeze for up to three months. Reheat by thawing overnight and warming on low.