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Bowl of creamy broccoli potato cheese soup garnished with cheese and herbs

Broccoli Potato Cheese Soup

A cozy and comforting soup that combines fresh vegetables and rich cheese, perfect for chilly evenings or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 to 2 tablespoons butter
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 4 cups chicken stock
  • 2 large potatoes, peeled and chopped into 1/2 inch cubes
  • 16 ounces broccoli florets (fresh or frozen)
  • 1 cup milk
  • 1/4 cup cornstarch
Seasonings
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 1/2 cups shredded sharp cheddar cheese

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the diced onion and carrots, and sauté until they are soft, about 5-7 minutes.
  2. Stir in the minced garlic and cook for an additional minute, allowing the aroma to fill the air.
Cooking
  1. Pour in the chicken stock and bring it to a boil. Add the potato cubes and lower the heat, simmering until they are tender, about 15 minutes.
  2. Stir in the broccoli florets and continue to cook for another 5-7 minutes until they are bright green and tender.
  3. In a small bowl, mix the cornstarch with a little cold water to create a slurry. Add this to the soup to thicken it up.
  4. Slowly pour in the milk and stir well. Add the shredded cheddar cheese, salt, and pepper. Mix until the cheese has melted and is well incorporated.
  5. Taste and adjust seasoning as necessary. Serve hot!

Notes

Consider adding crushed red pepper for a spicy kick. You can customize the cheese by trying different varieties like Gouda or mozzarella. For additional flavor, serve with a dollop of sour cream or fresh herbs.