Broccoli Potato Cheese Soup
A warm and hearty soup combining broccoli, potatoes, and cheese, perfect for cozy meals.
Ingredients
Soup Base
- 1-2 Tablespoons butter Use unsalted butter for better control over the saltiness.
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock Homemade stock enhances the flavor.
- ¼ cup cornstarch Thickens the soup.
- 1 cup milk
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets, fresh or frozen Frozen broccoli works well.
- 1½ cups shredded sharp cheddar cheese
- ½ teaspoon salt Adjust to taste.
- 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 the diced onions begin to soften, about 3 minutes.
- Add carrots, salt, and pepper and continue to cook for another 3-4 minutes.
- Add garlic and sauté, stirring, for 30 seconds.
Cooking
- Add the potatoes and chicken broth, cover, and bring to a simmer. Simmer for about ten minutes.
- Add broccoli and continue simmering until the broccoli and potatoes are tender, about 10 minutes.
- In a small bowl, stir cornstarch into milk until smooth. Then stir into the hot soup.
- Add in the cheese and stir until melted.
Serving
- Serve hot, garnished with additional cheese or fresh herbs. It pairs well with crusty bread or crackers.
Notes
For a creamier soup, blend a portion of it after cooking and then mix it back in. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months.