Broccoli Potato Cheese Soup
A creamy, cheesy soup filled with nutritious broccoli and potatoes, perfect for chilly days.
Ingredients
Base Ingredients
- 1-2 Tablespoons butter
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 4 cups chicken stock
- ¼ cup cornstarch
- 1 cup milk
- 2 large potatoes (peeled and chopped into ½-inch cubes)
- 16 ounces broccoli florets (fresh or frozen)
- 1½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
Cooking
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the onion in the butter until the diced onions begin to soften, about 3 minutes.
- Add the carrots, salt, and pepper and continue to cook for another 3-4 minutes.
- Next, add the minced garlic and sauté for about 30 seconds.
- Add the chopped potatoes and chicken broth. Cover and bring to a simmer. Let it simmer for about ten minutes.
- Add the broccoli and continue simmering until the broccoli and potatoes are tender, which should take about 10 minutes.
- In a small bowl, stir the cornstarch into the milk until smooth. Then, stir this mixture into the hot soup.
- Add in the cheese and stir until melted.
- Serve and enjoy!
Notes
This soup is best served hot. Garnish with extra cheddar cheese or freshly cracked pepper. Pairs well with crusty bread or a side salad. To store leftovers, cool completely, transfer to an airtight container, and refrigerate for up to three days. Freeze if you want to keep it longer.