Broccoli Potato Cheese Soup
A warm and comforting soup made with tender potatoes, fresh or frozen broccoli, and rich cheese that brings families together.
Ingredients
For the soup
- 1 tablespoon butter Use fresh butter for best aroma.
- 1 large onion (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 4 cups chicken stock Can substitute with vegetable stock for a meatless option.
- ¼ cup cornstarch
- 1 cup milk For dairy-free, substitute with creamy plant-based milk.
- 2 large potatoes (peeled and chopped into ½-inch cubes)
- 16 ounces broccoli florets (fresh or frozen)
- 1½ cups shredded sharp cheddar cheese Can substitute with milder cheese.
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
Preparation
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the onion in butter until it begins to soften, about 3 minutes.
- Add carrots, salt, and pepper, and continue to cook for another 3-4 minutes.
- Add garlic and sauté for 30 seconds.
- Add potatoes and chicken broth. Cover and bring to a simmer.
- Simmer for about 10 minutes until potatoes are tender but not falling apart.
- Add broccoli, and continue simmering until both broccoli and potatoes are tender, about another 10 minutes.
Thickening and Serving
- In a small bowl, stir cornstarch into milk until smooth, then stir into the hot soup.
- Add in the cheese and stir until melted over low heat.
- Serve hot, ladled into warmed bowls with optional add-ins like extra cheese or croutons.
Notes
Leftovers can be stored in airtight containers in the fridge for up to three days. To reheat, warm gently on the stove over low heat, adding a splash of milk or stock as needed. For freezing, portion into freezer-safe containers, leaving space at the top.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 9gSodium: 800mgFiber: 5gSugar: 3g
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