Description
This creamy Broccoli Potato Cheese Soup is a comforting and hearty dish perfect for chilly days. Made with fresh or frozen broccoli, tender potatoes, aromatic sautéed vegetables, and sharp cheddar cheese, this soup combines rich flavors and a velvety texture. The soup is thickened with a cornstarch-milk mixture and is easy to prepare on the stovetop, delivering a wholesome and satisfying meal in just 40 minutes.
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)
Other Ingredients
- 1–2 tablespoons butter
- 4 cups chicken stock
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup milk
- 1 ½ cups shredded sharp cheddar cheese
Instructions
- Sauté Vegetables: Melt butter in a large pot or Dutch oven over medium-high heat. Sauté the diced onion until softened, about 3 minutes. Add the diced carrots, salt, and pepper, cooking for another 3 to 4 minutes. Add minced garlic and sauté for 30 seconds to release its aroma.
- Simmer with Potatoes: Add the peeled and cubed potatoes along with the chicken stock to the pot. Cover and bring the mixture to a simmer. Let it simmer gently for 10 minutes to begin softening the potatoes.
- Add Broccoli: Incorporate the broccoli florets into the soup. Continue to simmer until both the potatoes and broccoli are tender, about 10 more minutes.
- Thicken with Cornstarch: In a small bowl, whisk the cornstarch and milk together until smooth. Stir this mixture into the simmering soup to thicken it evenly.
- Melt Cheese: Add the shredded sharp cheddar cheese to the soup. Stir continuously until the cheese has melted fully and the soup is smooth and creamy.
- Serve: Ladle the hot soup into bowls and serve immediately for a warming and delicious meal.
Notes
- Use fresh or frozen broccoli florets interchangeably based on availability.
- Adjust the thickness of the soup by varying the amount of cornstarch mixture added.
- For a vegetarian version, substitute chicken stock with vegetable stock and use vegetarian cheese.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
