Broccoli Potato Cheese Soup
A delightful soup that combines the earthy goodness of broccoli and potatoes with the rich creaminess of cheese, perfect for chilly evenings.
Ingredients
Base Ingredients
- 1-2 tablespoons butter
- 1 large onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock Can substitute with vegetable stock for a vegetarian option.
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Thickening and Flavor Ingredients
- ¼ cup cornstarch
- 1 cup milk Can use coconut milk for a dairy-free version.
- 1½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
Preparation
- In a large pot, melt the butter over medium heat. Add the diced onion and carrots, and sauté until they are soft, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the chicken stock, chopped potatoes, and broccoli florets. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15 minutes.
Thickening and Finishing
- In a small bowl, whisk the cornstarch with the milk until smooth. Slowly stir the mixture into the soup.
- Add the shredded cheese, salt, and pepper, stirring until the cheese has melted and the soup is creamy. Serve hot!
Notes
Garnish with croutons or chopped green onions for extra crunch. Serve in vibrant bowls and pair with crusty bread or a side salad.