Broccoli Potato Cheese Soup

A comforting and creamy soup combining tender broccoli and hearty potatoes with cheddar cheese, perfect for chilly days.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 300

For the soup

1 tablespoon butter (unsalted) Choose unsalted butter for better control over saltiness.
1 large onion, diced A yellow onion adds sweetness and depth to the soup.
2 medium carrots, diced Fresh or pre-diced carrots add sweetness and texture.
3 cloves garlic, minced Fresh minced garlic provides robust flavor.
4 cups low-sodium chicken stock Measure the required amount and pour directly into the pot.
¼ cup cornstarch Helps thicken the soup for a creamy consistency.
1 cup milk Whole milk creates a creamy texture.
2 large potatoes, peeled and chopped into ½-inch cubes Yukon Gold or Russet potatoes provide a nice creamy base.
16 ounces broccoli florets (fresh or frozen) Fresh broccoli adds vibrant color and nutrition.
1½ cups shredded sharp cheddar cheese Sharp cheddar gives the best flavor.
½ teaspoon salt Adjust for taste during the cooking process.
¼ teaspoon black pepper Adjust for taste during the cooking process.

Preparation

Heat the butter in a large pot over medium heat. Once melted, add the diced onion and carrots. Cook for about 5 minutes until the onion is translucent and the carrots are softened.
Stir in the minced garlic and cook for another minute.
Pour in the chicken stock and add the chopped potatoes. Increase the heat to bring it to a gentle boil.
Allow it to boil for 10-15 minutes until the potatoes are tender enough to pierce easily with a fork.
Once the potatoes are tender, stir in the broccoli florets. Simmer for an additional 5-7 minutes until they are bright green and tender.
In a small bowl, mix the cornstarch with the milk to create a slurry. Slowly pour it into the soup while stirring continuously.
Take the pot off the heat and stir in the shredded cheddar cheese until fully melted.
Season with salt and pepper according to your taste. Give it a good stir and serve.

Keep leftovers in the refrigerator for up to 4 days in an airtight container. It can also be frozen for up to 3 months.