Broccoli Potato Cheese Soup
A comforting and hearty dish that combines broccoli, potatoes, and cheddar cheese for a deliciously nutritious soup.
Ingredients
Vegetables and Stock
- 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 a vegetarian version
- 2 large potatoes (peeled and chopped into ½-inch cubes)
- 16 ounces broccoli florets (fresh or frozen) Can use frozen broccoli directly
Dairy and Spice
- ¼ cup cornstarch
- 1 cup milk For thickening the soup
- 1½ cups shredded sharp cheddar cheese Feel free to experiment with other cheese types
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
Preparation
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the onion in butter until it begins to soften, about 3 minutes.
- Add the diced carrots, salt, and pepper. Continue to cook for another 3-4 minutes.
- Add the garlic and sauté while stirring for 30 seconds.
- Next, add the chopped potatoes and chicken broth. Cover and bring to a simmer. Simmer for about ten minutes.
- Add the broccoli and continue simmering until the broccoli and potatoes are tender, approximately 10 minutes. The potatoes should be fork-tender.
- In a small bowl, stir cornstarch into milk until smooth. Then, stir this mixture into the hot soup.
- Finally, add in the cheese and stir until it melts completely.
Serving
- Serve hot, garnished with extra cheese or a sprinkle of black pepper. Pairs well with crusty bread or a light salad.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 3 months. For a creamier texture, blend part of the soup before adding the cheese.