Description
This Broccoli Potato Cheese Soup is a creamy and comforting dish that’s perfect for a cozy meal. It’s packed with healthy vegetables and a flavorful cheese blend, making it a delicious and satisfying soup.
Ingredients
Units
Scale
- 1–2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 1/4 cup cornstarch
- 1 cup milk
- 2 large potatoes, peeled and chopped into 1/2-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt one to two tablespoons of butter in a skillet over medium-high heat. Sauté the onion in butter until the diced onions begin to soften, about 3 minutes. Add carrots, salt, and pepper, and continue to cook for another 3-4 minutes. Then, add garlic and sauté, stirring, for 30 seconds.
- Simmer Potatoes: Next, add the potatoes and chicken broth. Cover and bring to a simmer. Simmer for about 10 minutes.
- Add Broccoli: Add broccoli and continue simmering until the broccoli and potatoes are tender—about 10 minutes. Potatoes should be fork-tender.
- Thicken Soup: In a small bowl, stir cornstarch into milk until smooth. Then, stir into the hot soup.
- Add Cheese: Add cheese and stir until melted.
- Serve: Serve and enjoy!
Notes
- Broth: You can use vegetable broth instead of chicken broth for a vegetarian option.
- Cheese: Feel free to use your favorite type of cheese.
- Consistency: If the soup is too thick, add more milk or broth. If it’s too thin, simmer for a few more minutes to allow it to thicken.
- Storage: Let your leftover soup come to room temperature, then store it in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 300kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
