Description
This comforting Broccoli Potato Cheese Soup features tender potatoes and vibrant broccoli florets in a creamy, cheesy broth. Sautéed onions, carrots, and garlic build a flavorful base, while milk and cornstarch create a luscious, thickened texture. Perfect for a cozy meal, this easy-to-make soup yields six hearty servings.
Ingredients
Scale
Vegetables
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Liquids and Dairy
- 4 cups chicken stock
- 1 cup milk
- 1 ½ cups shredded sharp cheddar cheese
Thickening Agent
- ¼ cup cornstarch
Seasonings and Fats
- 1-2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt one to two tablespoons of butter in a skillet over medium-high heat. Sauté the diced onion in the butter until it begins to soften, about 3 minutes. Add the diced carrots, salt, and pepper, and continue cooking for another 3 to 4 minutes. Then add minced garlic and sauté, stirring, for 30 seconds to release its aroma.
- Simmer Potatoes: Add the peeled and cubed potatoes along with the chicken stock to the skillet. Cover and bring to a simmer. Let it simmer gently for about 10 minutes to start softening the potatoes.
- Add Broccoli: Stir in the broccoli florets and continue simmering the soup until both the broccoli and potatoes are tender, approximately another 10 minutes. Potatoes should be fork-tender at this point.
- Thicken Soup: In a small bowl, whisk the cornstarch into the milk until smooth. Gradually stir this mixture into the hot soup. This will help thicken the broth for a creamy consistency.
- Add Cheese: Add the shredded sharp cheddar cheese into the soup and stir until it melts completely, enriching the soup with a cheesy flavor and creamy texture.
- Serve and Enjoy: Once the cheese has melted and the soup is thick and creamy, serve hot. Enjoy this hearty and comforting broccoli potato cheese soup as a warming meal.
Notes
- Use fresh or frozen broccoli florets based on availability and preference.
- Adjust salt and pepper to taste, especially if using low-sodium chicken stock.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Stir the cornstarch and milk mixture well to avoid lumps before adding to the soup.
- Use sharp cheddar for a more intense cheese flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
