Description
This Broccoli Potato Cheese Soup is a creamy, comforting dish perfect for chilly days. Made with fresh vegetables, sharp cheddar cheese, and a smooth, thickened broth, this recipe delivers a hearty and flavorful soup that’s easy to prepare on the stovetop in just 45 minutes. The combination of tender potatoes, nutritious broccoli, and a cheesy finish makes it a favorite for family dinners or cozy lunches.
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 oz broccoli florets (fresh or frozen)
Liquids & Dairy
- 4 cups chicken stock
- 1 cup milk
- 1½ cups shredded sharp cheddar cheese
Other Ingredients
- 1-2 tablespoons butter
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté the Vegetables: Melt 1-2 tablespoons of butter in a large pot over medium-high heat. Add the diced onion and sauté for about 3 minutes until they begin to soften.
- Add Carrots and Seasoning: Stir in the diced carrots, salt, and pepper. Continue cooking for another 3-4 minutes to let the flavors combine.
- Add Garlic: Add the minced garlic and sauté for an additional 30 seconds, until fragrant but not browned.
- Simmer Potatoes and Broccoli: Add the chopped potatoes and chicken stock to the pot. Cover and bring to a simmer. Let it simmer for about 10 minutes until the potatoes start to soften.
- Add Broccoli: Stir in the broccoli florets and continue simmering for another 10 minutes, or until both the potatoes and broccoli are tender and fork-tender.
- Thicken the Soup: In a small bowl, whisk together the cornstarch and milk until smooth. Slowly stir this mixture into the simmering soup and bring it back to a simmer, stirring occasionally until the soup thickens.
- Add Cheese: Stir in the shredded sharp cheddar cheese until completely melted and the soup is smooth and creamy.
- Serve: Ladle the soup into bowls and enjoy warm. Optionally, garnish with extra shredded cheese or fresh herbs for added flavor and color.
Notes
- You can use fresh or frozen broccoli florets based on availability.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- If you prefer a smoother texture, use an immersion blender before adding the cheese.
- Adjust salt and pepper to taste, especially if using salted butter or salted chicken stock.
- To make it lighter, use low-fat milk and reduce butter to 1 tablespoon.
