Description
A comforting and creamy broccoli potato cheese soup made with sautéed vegetables, tender potatoes, fresh broccoli, and melted sharp cheddar cheese. This hearty soup is perfect for a cozy meal, combining rich flavors and a velvety texture in just 35 minutes.
Ingredients
Scale
Soup Base
- 1 to 2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
Liquids & Thickeners
- 4 cups chicken stock
- 1/4 cup cornstarch
- 1 cup milk
Vegetables
- 2 large potatoes, peeled and chopped into 1/2 inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Cheese & Seasoning
- 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 softened, about 3 minutes. Add the diced carrots, salt, and pepper, and cook for another 3 to 4 minutes. Stir in the minced garlic and sauté for an additional 30 seconds to release the aroma.
- Simmer Potatoes: Add the peeled and chopped potatoes along with 4 cups of chicken stock to the skillet. Cover the skillet and bring the mixture to a simmer. Let it cook gently for about 10 minutes or until the potatoes become tender when pierced with a fork.
- Add Broccoli: Incorporate the broccoli florets into the simmering soup. Continue cooking uncovered for about 10 more minutes until the broccoli is bright green and tender, and the potatoes are fully cooked.
- Thicken Soup: In a small bowl, whisk together the cornstarch and milk until completely smooth. Slowly stir this mixture into the hot soup, allowing it to thicken slightly as it heats for a few minutes.
- Add Cheese: Gradually stir in the shredded sharp cheddar cheese until it melts fully and the soup becomes creamy and rich.
- Serve: Ladle the hot broccoli potato cheese soup into bowls and enjoy immediately while warm.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- If you prefer a creamier texture, use whole milk or half-and-half instead of regular milk.
- Frozen broccoli works well if fresh broccoli is not available; just ensure it is thawed before adding.
- You can adjust the cheese amount to taste for a stronger or milder cheesy flavor.
- To make the soup gluten-free, verify the cornstarch brand is certified gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
