Description
This Best Broccoli Potato Cheese Soup is a comforting, creamy blend of tender potatoes, fresh or frozen broccoli, and sharp cheddar cheese. Sautéed vegetables add depth of flavor, and the soup is thickened with a smooth cornstarch and milk mixture to create a hearty, satisfying meal perfect for chilly days.
Ingredients
Scale
Vegetables
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 large potatoes, peeled and chopped into 1/2 inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Liquids & Dairy
- 4 cups chicken stock
- 1 cup milk
- 1 1/2 cups shredded sharp cheddar cheese
Thickening & Fat
- 1/4 cup cornstarch
- 1 to 2 tablespoons butter
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt 1 to 2 tablespoons of butter in a skillet over medium-high heat. Add the diced onion and sauté until softened, about 3 minutes. Then add the diced carrots along with salt and pepper, cooking for another 3 to 4 minutes until they begin to soften. Finally, add the minced garlic and cook for an additional 30 seconds, stirring to release its aroma.
- Simmer Potatoes: Add the chopped potatoes and chicken stock to the skillet. Cover and bring to a simmer over medium heat. Let the mixture simmer gently for about 10 minutes or until the potatoes are tender when pierced with a fork.
- Add Broccoli: Incorporate the broccoli florets into the simmering soup. Continue cooking until both the broccoli and potatoes are fork-tender, approximately 10 more minutes.
- Thicken Soup: In a small bowl, whisk together the cornstarch and milk until the mixture is smooth and free of lumps. Slowly stir this mixture into the hot soup to thicken it evenly.
- Add Cheese: Stir in the shredded sharp cheddar cheese until it is fully melted and completely incorporated into the soup, creating a creamy texture.
- Serve: Ladle the soup into bowls and serve hot. Enjoy this hearty and comforting broccoli potato cheese soup!
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- If using frozen broccoli, no need to thaw before adding to the soup.
- The cornstarch slurry is key to achieving the perfect thick, creamy consistency without using heavy cream.
- Adjust seasoning to taste; you may want a pinch more salt or pepper depending on your preference.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
