Description
A creamy, comforting Broccoli Potato Cheese Soup made with tender potatoes, fresh broccoli, sharp cheddar cheese, and a savory vegetable base. Perfect for a cozy meal, this easy stovetop recipe combines fresh vegetables sautéed in butter with rich cheese and broth for a hearty and delicious soup ready in just 35 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 1 to 2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
Main Ingredients
- 4 cups chicken stock
- 2 large potatoes, peeled and chopped into 1/2 inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Thickening and Dairy
- 1/4 cup cornstarch
- 1 cup milk
- 1 1/2 cups shredded sharp cheddar cheese
Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt 1 to 2 tablespoons of butter in a skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes. Then add the diced carrots along with salt and pepper, and cook for another 3 to 4 minutes. Finally, add minced garlic and sauté for 30 seconds until fragrant.
- Simmer Potatoes: Add the chopped potatoes and chicken stock to the skillet. Cover and bring to a simmer, cooking for about 10 minutes until the potatoes become tender.
- Add Broccoli: Incorporate the broccoli florets into the pot and continue simmering for another 10 minutes, until both the broccoli and potatoes are fork-tender.
- Thicken Soup: In a small bowl, whisk together cornstarch and milk until smooth. Stir this mixture into the hot soup to thicken, allowing it to heat through gently.
- Add Cheese: Stir in the shredded sharp cheddar cheese until it is completely melted and well incorporated into the soup for a creamy texture.
- Serve: Ladle the hot soup into bowls and enjoy immediately for a warming, cheesy vegetable delight.
Notes
- Use fresh or frozen broccoli florets depending on availability.
- Adjust the thickness by adding more or less cornstarch mixture.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Shredded sharp cheddar cheese provides a strong flavor; mild cheddar can be used for a gentler taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
