Description
This comforting Broccoli Potato Cheese Soup is a creamy, hearty meal filled with tender potatoes, fresh broccoli, and rich cheddar cheese. Perfect for chilly days, it’s a satisfying halal-friendly soup that’s sure to become a family favorite.
Ingredients
- 1 to 2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups halal chicken stock (or vegetable stock)
- 1/4 cup cornstarch
- 1 cup milk
- 2 large potatoes, peeled and chopped into 1/2 inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Melt butter in a pot over medium-high heat. Sauté the onion until softened, about 3 minutes.
- Add carrots, salt, and pepper, and cook for another 3 to 4 minutes. Add garlic and sauté for 30 seconds.
- Add potatoes and chicken stock. Cover and bring to a simmer. Cook for about 10 minutes, until potatoes are tender.
- Add broccoli and continue simmering for about 10 minutes, until both broccoli and potatoes are fork-tender.
- In a small bowl, mix cornstarch with milk until smooth, then stir into the soup.
- Add shredded cheddar cheese and stir until melted and fully combined.
- Serve hot and enjoy.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Use halal-certified cheese and stock for full compliance.
- If the soup is too thick, add more milk or broth.
- If too thin, let it simmer longer to thicken.
- Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American