Description
A hearty and comforting broccoli potato cheese soup perfect for busy weeknights.
Ingredients
Scale
- 1 to 2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken 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 sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Melt the butter in a skillet over medium-high heat.
- Sauté the onion until softened, about 3 minutes.
- Add the carrots, salt, and pepper, and cook for another 3 to 4 minutes.
- Stir in the garlic and sauté for 30 seconds until fragrant.
- Add the potatoes and chicken stock.
- Cover and bring to a simmer.
- Simmer for about 10 minutes, or until the potatoes are tender.
- Add the broccoli and continue simmering until both the broccoli and potatoes are fork-tender, about 10 minutes.
- Stir cornstarch into milk until smooth.
- Incorporate this mixture into the hot soup and watch it thicken within moments.
- Stir in the shredded cheddar cheese until fully melted and incorporated.
- Dish up while hot.
Notes
Use freshly grated cheese for better melting. Consider adding a pinch of cayenne pepper or nutmeg for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg