Description
This creamy Broccoli Potato Cheese Soup combines tender potatoes, fresh broccoli florets, and sharp cheddar cheese in a flavorful chicken broth base. The soup is thickened with a milk and cornstarch mixture for a smooth, rich texture. Perfect as a comforting starter or a hearty meal, this soup is easy to prepare on the stovetop in about 40 minutes, making it an ideal choice for a cozy dinner.
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
- 4 cups chicken stock
- 1 cup milk
Other Ingredients
- 1-2 tablespoons butter
- ¼ cup cornstarch
- 1 ½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt one to two tablespoons of butter in a skillet over medium-high heat. Add the diced onion and sauté until softened, about 3 minutes. Then add diced carrots along with salt and pepper, cooking for an additional 3 to 4 minutes. Finally, add the minced garlic and sauté while stirring for another 30 seconds to release its aroma.
- Simmer Potatoes: Add peeled and cubed potatoes to the skillet along with the chicken stock. Cover the pan and bring the mixture to a simmer. Let it simmer gently for about 10 minutes, allowing the potatoes to start softening.
- Add Broccoli: Incorporate the broccoli florets into the simmering soup and continue cooking uncovered until both broccoli and potatoes are tender and fork-ready, approximately 10 more minutes.
- Thicken Soup: In a small bowl, whisk the cornstarch into the milk until you have a smooth mixture without lumps. Slowly stir this mixture into the hot soup to thicken the broth, stirring constantly to avoid clumping.
- Add Cheese: Add the shredded sharp cheddar cheese to the soup and stir continuously until the cheese is completely melted and the soup has a creamy consistency.
- Serve: Once the cheese is melted and the soup is thick and creamy, taste and adjust seasoning if necessary. Serve hot and enjoy your comforting broccoli potato cheese soup.
Notes
- For a vegetarian version, replace chicken stock with vegetable broth.
- If you prefer a smoother texture, you can partially blend the soup before adding the cheese.
- Use sharp cheddar cheese for a more intense flavor; mild cheddar works for a gentler taste.
- Fresh or frozen broccoli florets can be used interchangeably.
- Make sure to stir the milk and cornstarch mixture well to prevent lumps before adding it to the soup.
