Description
This Broccoli Potato Cheese Soup is a comforting and creamy delight perfect for chilly days. It combines tender potatoes and fresh broccoli florets in a rich, cheesy broth made with sharp cheddar. The soup is thickened with a cornstarch and milk mixture, providing a velvety texture without heaviness. Quick to prepare and packed with flavor, it’s a satisfying meal that warms you from the inside out.
Ingredients
Scale
Vegetables
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Liquids & Dairy
- 4 cups chicken stock
- 1 cup milk
- 1½ cups shredded sharp cheddar cheese
Others
- 1-2 tablespoons butter
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt 1-2 tablespoons of butter in a skillet over medium-high heat. Add the diced onions and cook until they start to soften, about 3 minutes. Then add the diced carrots along with salt and pepper, cooking for another 3 to 4 minutes. Finally, add the minced garlic and sauté, stirring continuously, for about 30 seconds to release its aroma.
- Simmer Potatoes: Add the peeled and cubed potatoes to the skillet, then pour in the chicken stock. Cover the skillet and bring the mixture to a simmer. Let it simmer gently for approximately 10 minutes until the potatoes start to soften but are not fully tender.
- Add Broccoli: Stir in the broccoli florets into the soup and continue to simmer uncovered until both the broccoli and potatoes are tender to the fork, which should take about 10 more minutes.
- Thicken Soup: In a small bowl, whisk the cornstarch into the milk until the mixture is smooth without lumps. Slowly stir this mixture into the hot soup, allowing it to thicken for a couple of minutes while stirring frequently.
- Add Cheese: Add the shredded sharp cheddar cheese into the soup and stir continuously until the cheese has fully melted and the soup is creamy and smooth.
- Serve and Enjoy: Once the cheese is melted and the soup has reached your desired consistency, ladle it into bowls and serve hot. Enjoy your cozy, cheesy broccoli potato soup!
Notes
- Use fresh or frozen broccoli florets depending on availability; frozen works well and is convenient.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- If you prefer a thicker soup, increase the cornstarch slightly but add gradually to avoid lumps.
- Sharp cheddar cheese adds a rich flavor, but mild cheddar can be used for a subtler taste.
- Adjust salt and pepper to your preference, especially if your chicken stock is already salted.
- For a smoother texture, consider blending part of the soup after cooking before adding cheese.
