Description
This Broccoli Potato Cheese Soup is a creamy and comforting dish that’s perfect for a cozy evening. Loaded with tender potatoes, broccoli florets, and a rich cheesy broth, it’s a satisfying and flavorful meal.
Ingredients
Units
Scale
Produce
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 large potatoes, peeled and chopped into 1/2-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Pantry
- 1–2 tablespoons butter
- 4 cups chicken stock
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Dairy
- 1 cup milk
- 1 1/2 cups shredded sharp cheddar cheese
Instructions
- Sauté Vegetables: Melt butter in a large pot or Dutch oven over medium-high heat. Sauté onion until softened, about 3 minutes. Add carrots, salt, and pepper, and cook for 3-4 minutes more. Add garlic and sauté for 30 seconds.
- Simmer with Potatoes: Add potatoes and chicken stock to the pot. Cover and bring to a simmer. Simmer for 10 minutes.
- Add Broccoli: Add broccoli florets and continue simmering until potatoes and broccoli are tender, about 10 minutes more.
- Thicken with Cornstarch: In a small bowl, whisk together cornstarch and milk until smooth. Stir this mixture into the soup.
- Melt Cheese: Add shredded cheddar cheese and stir until melted and smooth.
- Serve: Serve hot and enjoy!
Notes
- Leftover soup can be stored in the refrigerator for up to 3 days.
- For a thicker soup, use less milk or simmer uncovered for a few minutes to reduce the liquid.
- If you don’t have chicken stock, you can use vegetable stock for a vegetarian version.
- To make this soup richer, use heavy cream instead of milk.
- Garnish with croutons, chopped fresh herbs, or a dollop of sour cream or Greek yogurt.
Nutrition
- Serving Size: 1 Serving
- Calories: 280kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
