Description
This comforting Broccoli Potato Cheese Soup combines tender potatoes, fresh broccoli florets, and sharp cheddar cheese in a creamy, savory broth. Perfect for chilly days, this hearty soup is full of flavor and easy to make with simple ingredients simmered to perfection.
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
Other Ingredients
- 1-2 Tablespoons butter
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté Aromatics: Melt one to two tablespoons of butter in a skillet over medium-high heat. Sauté the diced onion until it begins to soften, about 3 minutes.
- Cook Carrots and Season: Add the diced carrots along with salt and pepper. Continue cooking for another 3 to 4 minutes, stirring occasionally to mix flavors.
- Add Garlic: Stir in the minced garlic and sauté for 30 seconds until fragrant, making sure not to burn it.
- Simmer Potatoes: Add the peeled and chopped potatoes along with the chicken broth. Cover the skillet and bring to a simmer. Let it cook for about 10 minutes.
- Cook Broccoli and Potatoes: Add the broccoli florets to the pot and continue simmering until both broccoli and potatoes become tender, approximately another 10 minutes. Potatoes should be fork-tender.
- Thicken Soup: In a small bowl, combine the cornstarch and milk, stirring until smooth. Slowly stir this mixture into the hot soup to thicken it.
- Add Cheese: Mix in the shredded sharp cheddar cheese and stir until completely melted and the soup is creamy.
- Serve: Ladle the soup into bowls and enjoy warm.
Notes
- Using fresh broccoli will yield a firmer texture, whereas frozen broccoli softens more during cooking.
- Adjust the amount of cheese to your taste for a richer or lighter soup.
- You can substitute milk with half-and-half or cream for a creamier consistency.
- For a vegetarian version, replace chicken stock with vegetable broth.
- This soup reheats well and thickens over time; add a splash of milk when reheating if necessary.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
