Description
A comforting and creamy Broccoli Potato Cheese Soup made with sautéed onions, carrots, garlic, tender potatoes, and fresh broccoli, all simmered in chicken stock and thickened with cornstarch and milk, finished with sharp cheddar cheese for a rich, satisfying flavor.
Ingredients
Scale
Vegetables
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Liquids & Dairy
- 4 cups chicken stock
- 1 cup milk
- 1½ cups shredded sharp cheddar cheese
Other Ingredients
- 1–2 tablespoons butter
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt one to two tablespoons of butter in a skillet over medium-high heat. Add the diced onions and sauté until they begin to soften, about 3 minutes. Then add the diced carrots, salt, and pepper, and continue cooking for an additional 3-4 minutes. Finally, add minced garlic and sauté while stirring for 30 seconds to release its aroma.
- Simmer Potatoes: Add the peeled and chopped potatoes along with the chicken stock to the skillet. Cover the pan and bring the mixture to a simmer. Allow it to cook for about 10 minutes until the potatoes start to soften.
- Add Broccoli: Incorporate the broccoli florets into the pot and continue simmering until both the broccoli and potatoes are tender, which should take about another 10 minutes. The potatoes should be fork-tender at this stage.
- Thicken Soup: In a small bowl, mix the cornstarch with milk until completely smooth, ensuring there are no lumps. Pour this mixture into the hot soup and stir well to evenly thicken the broth.
- Add Cheese: Add the shredded sharp cheddar cheese to the soup and stir continuously until the cheese is melted and fully incorporated, creating a creamy consistency.
- Serve: Once the cheese is fully melted and the soup has thickened, ladle the soup into bowls and enjoy hot.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- If you prefer a thicker soup, increase the cornstarch slightly or reduce the liquid by simmering uncovered longer.
- You can use fresh or frozen broccoli florets depending on availability.
- To make the soup dairy-free, use a plant-based milk and omit the cheese or use a dairy-free cheese alternative.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: broccoli potato cheese soup, creamy broccoli soup, cheddar cheese soup, vegetable soup, easy soup recipe, comfort food, broccoli soup with potatoes
