Description
This comforting Broccoli Potato Cheese Soup is creamy, cheesy, and packed with tender vegetables. Sautéed onions, carrots, and garlic create a flavorful base, while simmered potatoes and broccoli add heartiness. Finished with sharp cheddar cheese and lightly thickened with a cornstarch and milk mixture, this soup makes a perfect warming meal that’s easy to prepare in about 40 minutes.
Ingredients
Scale
Vegetables
- 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)
Dairy & Butter
- 1 to 2 tablespoons butter
- 1 cup milk
- 1 1/2 cups shredded sharp cheddar cheese
Liquids & Stock
- 4 cups chicken stock
Thickening & Seasonings
- 1/4 cup cornstarch
- 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. Add the diced onion and sauté until it softens, about 3 minutes. Add the diced carrots, salt, and pepper, and cook for an additional 3 to 4 minutes. Finally, add the minced garlic and sauté while stirring for 30 seconds to release its aroma.
- Simmer Potatoes: Add the peeled and cubed potatoes along with the chicken stock to the skillet. Cover the pan and bring the mixture to a simmer. Let it cook for around 10 minutes or until the potatoes start to soften.
- Add Broccoli: Incorporate the broccoli florets into the skillet. Continue simmering uncovered for about 10 more minutes until both the broccoli and potatoes are tender and easily pierced with a fork.
- Thicken Soup: In a small bowl, combine the cornstarch with the milk and stir until smooth to form a slurry. Slowly pour this mixture into the hot soup while stirring, which will thicken the soup without lumps.
- Add Cheese: Stir in the shredded sharp cheddar cheese until fully melted and the soup is creamy and smooth.
- Serve: Ladle the soup into bowls and serve hot for a comforting meal.
Notes
- You can use either fresh or frozen broccoli florets depending on availability.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- If dairy-free, try using plant-based milk and vegan cheese alternatives.
- Adjust the thickness of the soup by adding more milk or stock if it becomes too thick.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
