Description
A comforting and creamy broccoli potato cheese soup that’s perfect for a cozy meal. This recipe features tender potatoes and broccoli simmered in a flavorful chicken stock, enriched with sharp cheddar cheese for a rich and hearty finish.
Ingredients
Main Ingredients
- 1-2 Tablespoons butter
- 1 onion (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 4 cups chicken stock
- ¼ cup cornstarch
- 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
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Melt the butter: Heat one to two tablespoons of butter in a skillet over medium-high heat until melted and slightly bubbling.
- Sauté onions: Add the diced onions to the butter and cook until they begin to soften, about 3 minutes, stirring occasionally to avoid browning.
- Add carrots and season: Incorporate the diced carrots, salt, and pepper. Continue cooking for another 3-4 minutes until the carrots begin to soften.
- Cook garlic: Stir in the minced garlic and sauté for about 30 seconds, allowing the garlic to release its aroma without burning.
- Add potatoes and chicken stock: Pour in the chopped potatoes and chicken stock. Stir well to combine all ingredients.
- Simmer: Cover the skillet and bring the mixture to a simmer over medium heat. Let it cook for about 10 minutes to soften the potatoes.
- Add broccoli: Add the broccoli florets, cover again, and simmer until both the broccoli and potatoes are tender, approximately 10 more minutes. The potatoes should be fork-tender at this point.
- Thicken the soup: In a small bowl, whisk the cornstarch into the milk until smooth. Slowly stir this mixture into the hot soup, allowing it to thicken.
- Add cheese: Stir in the shredded sharp cheddar cheese until it melts completely, creating a creamy texture.
- Serve: Ladle the soup into bowls and enjoy warm for a hearty and comforting meal.
Notes
- You can substitute vegetable stock for a vegetarian version but the cheese will still make it non-vegan.
- For a creamier texture, blend part of the soup before adding the cheese.
- Fresh or frozen broccoli florets can be used interchangeably depending on availability.
- Adjust the salt and pepper to taste based on the saltiness of your chicken stock and cheese.
- For a thicker soup, increase the cornstarch slightly, but add slowly to avoid over-thickening.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
