Broccoli Potato Cheese Soup
A delightful blend of creamy textures and fresh flavors, this Broccoli Potato Cheese Soup is perfect for chilly evenings or family gatherings.
Ingredients
Base Ingredients
- 1-2 tablespoons butter Unsalted butter preferred for flavor control.
- 1 medium onion, diced Yellow or white onion recommended.
- 2 medium carrots, diced Fresh carrots for natural sweetness.
- 3 cloves garlic, minced Fresh garlic preferred for depth of flavor.
Liquid Ingredients
- 4 cups chicken stock Low-sodium stock recommended.
- ¼ cup cornstarch Mix with cold water before adding.
- 1 cup milk Whole milk adds creaminess.
Vegetables
- 2 large potatoes, peeled and chopped Chop into ½-inch cubes.
- 16 ounces broccoli florets Fresh or frozen, cooked until tender.
Final Touches
- 1½ cups shredded sharp cheddar cheese Add at the end for creaminess.
- ½ teaspoon salt Season to taste.
- ¼ teaspoon ground pepper Use freshly ground for best flavor.
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add the diced onion and carrots. Cook for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Cooking
- Add the chicken stock to the pot and bring to a gentle boil.
- Mix the cornstarch with cold water until smooth, then stir into the soup.
- Incorporate the cubed potatoes and broccoli. Simmer for 10-15 minutes until the vegetables are tender.
- Reduce the heat and stir in the milk and shredded cheese until melted.
Notes
For added flavor, try a pinch of nutmeg. Customize with additional vegetables as desired. Serve with crusty bread.