Description
This Broccoli Potato Cheese Soup combines tender potatoes, broccoli, carrots, and sharp cheddar in a thick, creamy broth. It makes a hearty American comfort food dinner in only 40 minutes.
Ingredients
Scale
- 1 to 2 tablespoons butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 1/4 cup cornstarch
- 1 cup milk
- 2 large potatoes, peeled and cut into 1/2-inch cubes
- 16 ounces broccoli florets, fresh or frozen
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Melt the butter in a large pot over medium-high heat.
- Add the diced onion and cook for about 3 minutes, stirring often, until it begins to soften.
- Add the carrots, salt, and pepper, then cook for another 3 to 4 minutes.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Add the cubed potatoes and chicken stock.
- Cover the pot, bring the soup to a gentle simmer, and cook for about 10 minutes.
- Add the broccoli, cover again, and simmer for another 10 minutes, or until the potatoes feel fork-tender.
- Whisk the cornstarch into the milk until completely smooth.
- Slowly stir the milk mixture into the hot soup and cook for 2 to 3 minutes, or until the broth thickens.
- Reduce the heat, add the shredded cheddar in small handfuls, and stir until completely melted.
- Taste the soup, adjust the salt and pepper as needed, and serve hot.
Notes
- Shred the cheddar from a block for the smoothest melted texture.
- Keep the heat low after adding the cheese to prevent a grainy broth.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat and add a splash of milk or stock if the soup becomes too thick.
- Frozen broccoli may cook faster than fresh broccoli, so check it a few minutes early.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 384
- Sugar: 8
- Sodium: 728
- Fat: 21
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0.3
- Carbohydrates: 35
- Fiber: 5
- Protein: 16
- Cholesterol: 58