Description
Broccoli Potato Cheese Soup is a rich and comforting dish featuring tender potatoes, fresh broccoli, and sharp cheddar melted into a creamy broth. Perfect for chilly days or a satisfying meal anytime.
Ingredients
- Vegetables & Aromatics
- 1 medium onion, diced
- 2 large carrots, chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups broccoli florets (fresh or frozen)
- Liquids
- 4 cups chicken stock (or vegetable broth)
- 2 cups milk
- Thickening
- 2 tbsp cornstarch + 2 tbsp cold water
- Dairy
- 2 tbsp butter
- 2 cups sharp cheddar cheese, shredded
- Seasoning
- Salt & black pepper, to taste
Instructions
- Melt butter in a large stockpot over medium heat. Add onion and sauté 4–5 minutes until soft.
- Add carrots with salt and pepper; cook 2–3 minutes. Add garlic and sauté 1 minute.
- Add potatoes and chicken stock. Bring to a boil, then simmer 15–20 minutes until potatoes are tender.
- Stir in broccoli and simmer 5–10 minutes until soft.
- Mix cornstarch with water and slowly stir into soup. Simmer until thickened.
- Gradually stir in milk, then add cheese little by little until melted and smooth.
- Season to taste and serve hot with optional garnishes.
Notes
- Use vegetable broth for a vegetarian version.
- Substitute half-and-half or cream for extra richness.
- Frozen broccoli can be added directly without thawing.
- Adjust thickness by adding more or less cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American