Description
This creamy, hearty Broccoli Potato Cheese Soup is the perfect comfort food. Loaded with tender potatoes, fresh broccoli, and sharp cheddar cheese, it’s rich, satisfying, and easy to make. Whether you’re warming up on a chilly day or craving a cheesy bowl of goodness, this soup is sure to hit the spot!
Ingredients
- 1 to 2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 1/4 cup cornstarch
- 1 cup milk
- 2 large potatoes, peeled and chopped into 1/2-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
-
Sauté Vegetables:
Melt 1 to 2 tablespoons of butter in a skillet over medium-high heat. Sauté the diced onion in the butter until it softens, about 3 minutes. Add the carrots, salt, and pepper, and continue to cook for another 3 to 4 minutes. Add the garlic and sauté, stirring for 30 seconds. -
Simmer Potatoes:
Add the chopped potatoes and chicken stock to the skillet. Cover and bring to a simmer. Let it simmer for about 10 minutes, until the potatoes begin to soften. -
Add Broccoli:
Add the broccoli florets to the skillet and continue simmering until both the broccoli and potatoes are tender, about 10 more minutes. The potatoes should be fork-tender. -
Thicken Soup:
In a small bowl, stir the cornstarch into the milk until smooth, then stir the mixture into the hot soup. -
Add Cheese:
Add the shredded cheddar cheese to the soup and stir until it’s completely melted and the soup is smooth. -
Serve:
Serve the soup hot and enjoy!
Notes
- Broth: You can use vegetable broth instead of chicken broth for a vegetarian option.
- Cheese: Feel free to use your favorite type of cheese, like mozzarella, gouda, or a mild cheddar.
- Consistency: If the soup is too thick, add more milk or broth to thin it out. If it’s too thin, simmer for a few more minutes to allow it to thicken.
- Storage: Let the leftover soup cool to room temperature before storing it in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American