Broccoli Potato Cheese Soup (Print Version)
Creamy soup with broccoli, potatoes, cheddar, and tender vegetables. Comforting and flavorful in every spoonful.
# Ingredients:
→ Vegetables
01 -
1 onion, diced
02 -
2 medium carrots, diced
03 -
2 large potatoes, peeled and chopped into 1/2-inch cubes
04 -
16 ounces broccoli florets, fresh or frozen
05 -
3 cloves garlic, minced
→ Dairy
06 -
1-2 tablespoons unsalted butter
07 -
1 cup whole milk
08 -
1 1/2 cups shredded sharp cheddar cheese
→ Pantry
09 -
4 cups chicken stock
10 -
1/4 cup cornstarch
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon ground black pepper
# Steps:
01 -
Melt 1 to 2 tablespoons of butter in a large pot over medium-high heat. Add diced onion and sauté for about 3 minutes until softened.
02 -
Add diced carrots, salt, and ground black pepper. Continue cooking for an additional 3 to 4 minutes, stirring occasionally.
03 -
Stir in minced garlic and cook for 30 seconds until fragrant.
04 -
Add peeled and chopped potatoes along with chicken stock. Cover and bring to a gentle simmer. Cook for approximately 10 minutes.
05 -
Incorporate broccoli florets into the pot. Continue simmering for about 10 minutes, or until potatoes and broccoli become fork-tender.
06 -
In a separate bowl, whisk together cornstarch and milk until fully blended. Stir this mixture into the soup and cook, stirring, until the soup thickens.
07 -
Reduce heat to low. Add shredded sharp cheddar cheese and stir continuously until cheese is fully melted and soup is velvety.
08 -
Ladle hot soup into bowls and serve immediately.
# Notes:
01 -
For a smoother consistency, blend a portion of the soup before adding the cheese.