Description
Creamy vegetable soup made with potatoes, carrots, broccoli, whole milk, and sharp cheddar for a rich and comforting homemade meal.
Ingredients
Scale
- 2 tablespoons butter
- 1 yellow onion, diced
- 10 cloves garlic, minced
- 1 lb carrots, peeled and diced
- 2 large russet potatoes, peeled and diced
- 32 oz vegetable broth
- 2 cups finely diced broccoli florets
- 8 oz sharp cheddar cheese, freshly grated
- 2 cups whole milk
- 2 tablespoons all-purpose flour
- Salt, to taste
Instructions
- Melt the butter in a Dutch oven over medium-low heat.
- Add the onion and garlic and cook until softened and translucent.
- Add the carrots and cook for 5 minutes.
- Add the potatoes and vegetable broth and bring to a boil.
- Cook until the potatoes are fork-tender.
- Whisk the milk and flour together and stir into the soup.
- Add the broccoli and simmer for 10 to 15 minutes.
- Stir in the cheese until melted and the soup thickens.
- Season with salt to taste and serve.
Notes
- Use freshly grated cheese for best texture.
- Simmer longer for a thicker soup.
- Reheat gently and add milk if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 65mg