Description
This Broccoli Potato Cheese Soup is a comforting and creamy homemade soup featuring tender potatoes, vibrant broccoli florets, and sharp cheddar cheese. Perfect for chilly days, it combines fresh vegetables with rich cheese to create a satisfying and flavorful dish that is simple to prepare on the stovetop.
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 ounces broccoli florets (fresh or frozen)
Liquids & Dairy
- 4 cups chicken stock
- 1 cup milk
- 1½ cups shredded sharp cheddar cheese
Thickening Agent
- ¼ cup cornstarch
Other
- 1-2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Prepare the base: Melt one to two tablespoons of butter in a skillet over medium-high heat to create a flavorful cooking base.
- Sauté onions: Add the diced onions to the melted butter and sauté until the onions begin to soften, about 3 minutes, releasing their sweetness.
- Add carrots, salt, and pepper: Stir in the diced carrots along with ½ teaspoon salt and ¼ teaspoon ground pepper to season, cooking for another 3-4 minutes to slightly soften the carrots.
- Sauté garlic: Add the minced garlic and continue stirring for 30 seconds to release its aroma without burning.
- Add potatoes and chicken broth: Incorporate the peeled and cubed potatoes into the skillet, then pour in 4 cups of chicken stock. Cover and bring the mixture to a simmer.
- Simmer until tender: Let the soup simmer for about 10 minutes, allowing the potatoes to begin softening.
- Add broccoli: Add the broccoli florets and continue to simmer until both potatoes and broccoli are fork-tender, approximately another 10 minutes.
- Thicken the soup: In a small bowl, whisk the cornstarch into the milk until smooth to prevent lumps. Stir this mixture into the hot soup to thicken it gently.
- Add cheese: Stir in the shredded sharp cheddar cheese until fully melted and incorporated, enriching the soup with creamy, cheesy flavor.
- Serve: Once smooth and creamy, ladle the soup into bowls, serve warm, and enjoy your comforting broccoli potato cheese soup.
Notes
- Use fresh or frozen broccoli based on availability; frozen broccoli will cook similarly but may make the soup a bit softer.
- You can substitute chicken broth with vegetable broth to make the soup vegetarian.
- For a richer flavor, use whole milk or half-and-half instead of just milk.
- If you prefer a thicker soup, increase cornstarch to ⅓ cup but mix well to avoid clumps.
- To make the soup gluten-free, confirm that the chicken stock and cornstarch are gluten-free certified.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
