Broccoli Potato Cheese Soup
A warm and hearty soup combining broccoli, potatoes, and cheese into a creamy dish that's perfect for any meal, especially on chilly days.
Ingredients
For the soup
- 1-2 Tablespoons butter for sautéing
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 4 cups chicken stock for richer flavor use homemade
- ¼ cup cornstarch for thickening
- 1 cup milk
- 2 large potatoes (peeled and chopped into ½-inch cubes)
- 16 ounces broccoli florets (fresh or frozen)
- 1½ cups shredded sharp cheddar cheese can substitute with mozzarella or gouda
- 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 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.
- Add the potatoes and chicken broth, cover and bring to a simmer.
- Simmer for about ten minutes until the potatoes are fork-tender.
- Add broccoli and continue simmering until broccoli is tender, about 10 minutes.
Thickening
- 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
To store leftovers, let soup cool completely and transfer it to an airtight container. Refrigerate for up to three days or freeze for up to three months. Reheat before serving.