Broccoli Potato Cheese Soup
A comforting soup that combines fresh broccoli, creamy potatoes, and sharp cheddar cheese, perfect for cozy dinners.
Ingredients
Vegetables
- 1-2 tablespoons butter For sautéing
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
Broth and Dairy
- 4 cups chicken stock Use vegetable broth for a vegetarian version
- 1 cup milk For creaminess
- 1.5 cups shredded sharp cheddar cheese
Thickening Agents
- ¼ cup cornstarch Used to thicken the soup
Vegetables and Seasoning
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
Preparation
- In a large pot, melt the butter over medium heat. Add the diced onion and carrots. Sauté until they are soft, about 5 minutes.
- Stir in the garlic and cook for another minute.
Cooking
- Pour in the chicken stock and add the chopped potatoes. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- In a small bowl, mix the cornstarch with a little water to create a slurry. Stir this into the pot and let it simmer for about 5 minutes to thicken.
- Stir in the broccoli florets, milk, shredded cheddar cheese, salt, and pepper. Cook for an additional 5-10 minutes until the broccoli is bright and tender.
- For a creamier texture, use an immersion blender to blend a portion of the soup.
Serving
- Ladle the soup into bowls and enjoy!
Notes
Garnish with extra cheese or fresh herbs. Serve with crusty bread or a light salad.