Description
Warm, creamy, and packed with flavor, this Broccoli Potato Cheese Soup is the ultimate comfort food. Tender potatoes, fresh broccoli, and sharp cheddar cheese come together in a velvety soup that’s perfect for chilly nights or cozy family meals.
Ingredients
Scale
Core Ingredients:
- 1–2 tbsp butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 4 cups chicken stock
- 2 large potatoes, cubed
- 16 oz broccoli florets
- ¼ cup cornstarch
- 1 cup milk
- 1 ½ cups shredded sharp cheddar cheese
- ½ tsp salt
- ¼ tsp ground pepper
Instructions
- Sauté the Vegetables:
- Melt butter in a large pot over medium heat.
- Add diced onion and sauté for 3 minutes until softened.
- Stir in carrots, salt, and pepper, and cook for another 3–4 minutes.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Simmer the Potatoes:
- Pour in chicken stock and add cubed potatoes.
- Bring to a simmer, cover, and cook for about 10 minutes, or until the potatoes start to soften.
- Add the Broccoli:
- Stir in broccoli florets and continue simmering for another 10 minutes until the broccoli and potatoes are fork-tender.
- Thicken the Soup:
- In a small bowl, whisk cornstarch into the milk until smooth.
- Gradually stir this mixture into the soup, allowing it to thicken as it heats.
- Add the Cheese:
- Remove the pot from heat and slowly stir in the shredded cheddar cheese.
- Mix until the cheese is completely melted and the soup is creamy.
- Serve and Enjoy:
- Ladle the soup into bowls and serve warm.
- Garnish with extra shredded cheese or fresh parsley for a finishing touch.
Notes
- Use freshly shredded cheese for a smoother texture; pre-shredded cheese may clump due to anti-caking agents.
- If the soup is too thick, thin it with additional chicken stock or milk.
- Avoid overcooking the broccoli to maintain its vibrant color and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American