Description
A comforting and creamy broccoli potato cheese soup made with sautéed fresh vegetables, tender potatoes, and sharp cheddar cheese, perfect for a hearty meal on cooler days.
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)
Other Ingredients
- 1-2 tablespoons butter
- 4 cups chicken stock
- ¼ cup cornstarch
- 1 cup milk
- 1 ½ cups shredded sharp cheddar cheese
- 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 cook for an additional 3-4 minutes. Then add the minced garlic and sauté, stirring constantly, for 30 seconds.
- Simmer Potatoes: Add the peeled and chopped potatoes along with the chicken stock to the skillet. Cover and bring the mixture to a simmer. Allow it to cook for about 10 minutes until the potatoes start to soften.
- Add Broccoli: Stir in the broccoli florets. Continue to simmer the soup until both the broccoli and potatoes are tender, approximately 10 minutes. The potatoes should be fork-tender by this time.
- Thicken Soup: In a small bowl, whisk the cornstarch into the milk until it is smooth and lump-free. Slowly stir this mixture into the hot soup to thicken it, stirring continuously to avoid lumps.
- Add Cheese: Incorporate the shredded sharp cheddar cheese into the soup. Stir until the cheese is fully melted and the soup is creamy.
- Serve: Once the cheese has melted and the soup is heated through, ladle it into bowls and serve immediately. Enjoy your warm, comforting broccoli potato cheese soup!
Notes
- For a vegetarian option, substitute chicken stock with vegetable broth.
- You can use fresh or frozen broccoli florets depending on availability.
- If the soup is too thick, add extra milk or broth to reach desired consistency.
- Adjust seasoning with salt and pepper to taste before serving.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
