Description
This comforting Broccoli Potato Cheese Soup combines tender vegetables with a creamy cheddar cheese base. Featuring sautéed onions, carrots, garlic, potatoes, and fresh broccoli simmered in chicken stock, then thickened with a cornstarch-milk mixture and enriched with sharp cheddar cheese, this soup is perfect for a cozy meal. Ready in just 40 minutes, it serves six and offers a rich balance of flavors and textures.
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)
Dairy & Butter
- 1-2 tablespoons butter
- 1 cup milk
- 1 ½ cups shredded sharp cheddar cheese
Liquids & Thickener
- 4 cups chicken stock
- ¼ cup cornstarch
Seasonings
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt the butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté until softened and translucent, about 3 minutes. Then add the diced carrots along with salt and pepper, cooking for another 3 to 4 minutes. Finally, add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Simmer with Potatoes: Add the peeled and cubed potatoes to the pot along with the chicken stock. Cover and bring the mixture to a simmer. Let it simmer gently for 10 minutes to allow the potatoes to start softening.
- Add Broccoli: Stir in the broccoli florets and continue to simmer the soup until both the potatoes and broccoli are tender, approximately 10 more minutes.
- Thicken with Cornstarch: In a small bowl, whisk together the cornstarch and milk until completely smooth with no lumps. Gradually stir this mixture into the simmering soup to thicken the broth. Allow it to cook for a few minutes until the soup reaches a creamy consistency.
- Melt Cheese: Add the shredded sharp cheddar cheese to the soup and stir continuously until the cheese is fully melted and the soup is smooth and creamy.
- Serve: Ladle the hot soup into bowls and serve immediately for a warm, comforting meal.
Notes
- Use fresh or frozen broccoli florets depending on availability; frozen may need a few extra minutes to cook.
- For a vegetarian version, substitute the chicken stock with vegetable stock.
- Adjust the salt and pepper to taste after adding the cheese, as cheese can add extra saltiness.
- If you prefer a thicker soup, increase the cornstarch to â…“ cup or add less milk when mixing the slurry.
- To make the soup creamier, use whole milk or add a splash of heavy cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
