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Broccoli Potato Cheese Soup

This delightful soup combines vibrant green broccoli, tender potatoes, and rich, sharp cheddar cheese into a magnificent bowl of goodness, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon butter Additional if necessary.
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 4 cups chicken stock Can be substituted with vegetable stock.
  • 2 large potatoes, peeled and chopped into 1/2-inch cubes
  • 16 ounces broccoli florets Fresh or frozen.
Creamy Mixture
  • 1/4 cup cornstarch Used for thickening.
  • 1 cup milk
  • 1 1/2 cups shredded sharp cheddar cheese Substitute with gouda for variation.
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper

Method
 

Preparation
  1. In a large pot over medium heat, melt 1–2 tablespoons of butter.
  2. Add the diced onion and carrots. Sauté until they soften, stirring occasionally, about 5 minutes.
  3. Add minced garlic, stirring for an additional minute until fragrant.
  4. Pour in the chicken stock and bring it to a boil.
Cooking
  1. Stir in the chopped potatoes and let them cook until tender, which takes about 10 minutes.
  2. In a small bowl, mix the cornstarch with milk until smooth. Then, add this mixture to the pot, stirring well to thicken the soup.
  3. Add the broccoli florets and let them simmer for 5 minutes.
  4. Finally, mix in the shredded sharp cheddar cheese, salt, and pepper, stirring until the cheese melts and blends into a creamy soup.
  5. Ladle the soup into bowls and serve hot.

Notes

For an extra layer of flavor, consider adding a teaspoon of nutritional yeast while mixing in the cheese. You can also add cooked bacon bits or diced ham for an added protein and crunch. If in a hurry, use pre-prepped garlic and onion.