Broccoli Potato Cheese Soup
A delightful blend of flavors, this creamy soup combines tender potatoes, sharp cheddar cheese, and vibrant broccoli, making it a perfect dish for chilly evenings and cozy family gatherings.
Ingredients
For the soup
- 1 to 2 tablespoons butter For sautéing
- 1 whole onion, diced Adds flavor
- 2 medium carrots, diced Adds sweetness
- 3 cloves garlic, minced Enhances flavor
- 4 cups chicken stock Liquid base
- 1/4 cup cornstarch For thickening
- 1 cup milk Creates creaminess
- 2 large potatoes, peeled and chopped into 1/2 inch cubes
- 16 ounces broccoli florets (fresh or frozen) Provides color and nutrition
- 1 1/2 cups shredded sharp cheddar cheese Adds richness
- 1/2 teaspoon salt To taste
- 1/4 teaspoon ground pepper To taste
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the diced onion and carrots, sautéing until softened, about 5 minutes.
- Stir in the minced garlic and sauté for an additional minute.
Cooking
- Pour in the chicken stock, and bring the mixture to a boil.
- Add the chopped potatoes and cook until tender, about 10 minutes.
- Mix the cornstarch with the milk in a small bowl, then stir it into the pot.
- Add the broccoli florets, cooking until tender, about 5 minutes.
- Remove the pot from heat and stir in the shredded cheddar cheese until melted.
- Season with salt and pepper to taste. Serve warm.
Notes
Serve hot in bowls garnished with extra cheese or fresh herbs. Pair with crusty bread or a simple green salad. This soup will surely delight everyone! For flavor enhancement, add a sprinkle of red pepper flakes for a little heat. Substitute vegetable stock for a vegetarian version. Top with croutons for added crunch.