Description
A warm, comforting broccoli potato cheese soup that’s perfect for chilly days, packed with flavor and wholesome ingredients.
Ingredients
Scale
- 1–2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- ¼ cup cornstarch
- 1 cup milk
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 1½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the diced onion in the butter until it begins to soften, about 3 minutes.
- Add the diced carrots, salt, and pepper, continuing to cook for another 3-4 minutes.
- Mix in the minced garlic and sauté while stirring for about 30 seconds.
- Next, add the chopped potatoes and the chicken stock. Cover and bring to a simmer. Simmer for about 10 minutes.
- Add the broccoli and continue simmering until both the broccoli and potatoes are tender, which should take about 10 minutes.
- In a small bowl, stir the cornstarch into the milk until smooth, then stir this mixture into the hot soup.
- Add the shredded cheese and stir until it melts smoothly into the soup.
- Serve and enjoy your creamy bowl of warmth!
Notes
Garnish with a sprinkle of extra cheese or freshly cracked pepper. Can be stored for up to 3 days in the refrigerator or up to 3 months in the freezer.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg