Description
This creamy Broccoli Potato Cheese Soup is a comforting and delicious meal perfect for chilly days. Packed with nutritious broccoli, tender potatoes, and sharp cheddar cheese, it offers a rich flavor profile with a smooth, thick texture. Easy to prepare on the stovetop, this soup is a hearty option for family dinners or cozy lunches.
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)
Liquids and Dairy
- 1-2 tablespoons butter
- 4 cups chicken stock
- 1 cup milk
- 1 ½ cups shredded sharp cheddar cheese
Thickener and Seasoning
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt butter in a large pot or Dutch oven over medium-high heat. Add diced onion and sauté until softened, about 3 minutes. Then add diced carrots, salt, and pepper, and cook for another 3-4 minutes. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Simmer with Potatoes: Add peeled and cubed potatoes along with chicken stock to the pot. Cover the pot and bring the mixture to a simmer. Allow it to simmer gently for 10 minutes to start softening the potatoes.
- Add Broccoli: Incorporate broccoli florets into the simmering soup. Continue cooking until both potatoes and broccoli are tender, which usually takes about 10 more minutes.
- Thicken with Cornstarch: In a small bowl, whisk together the cornstarch and milk until smooth to make a slurry. Slowly stir this mixture into the hot soup to thicken it evenly.
- Melt Cheese: Add shredded sharp cheddar cheese to the pot. Stir continuously until the cheese is completely melted and the soup is smooth and creamy.
- Serve: Ladle the hot broccoli potato cheese soup into bowls and enjoy immediately for the best taste and comfort.
Notes
- You can substitute chicken stock with vegetable stock to make the soup vegetarian.
- For a creamier texture, use half-and-half or heavy cream instead of milk.
- Fresh broccoli gives better texture than frozen, but frozen is a convenient alternative.
- Adjust salt and pepper according to taste preferences.
- This soup pairs well with crusty bread or a light green salad.
