Description
This creamy and comforting Broccoli Potato Cheese Soup is packed with tender vegetables, rich cheddar cheese, and a smooth, velvety broth. Perfect for a cozy meal, it combines sautéed onions, carrots, garlic, and hearty potatoes simmered in chicken stock, then thickened with cornstarch and milk before melting in sharp cheddar cheese. Ready in just 35 minutes, this soup serves six and is a delicious way to enjoy a wholesome vegetable dish with a cheesy twist.
Ingredients
Scale
Vegetables
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 large potatoes, peeled and chopped into 1/2 inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Liquids & Dairy
- 4 cups chicken stock
- 1 cup milk
- 1 1/2 cups shredded sharp cheddar cheese
Thickening & Seasoning
- 1/4 cup cornstarch
- 1 to 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt 1 to 2 tablespoons of butter in a skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes. Then add the diced carrots along with salt and pepper, cooking for another 3 to 4 minutes until the carrots begin to soften. Add the minced garlic and sauté for 30 seconds more to release its aroma.
- Simmer Potatoes: Add the peeled and chopped potatoes to the skillet along with the chicken stock. Cover the skillet and bring the mixture to a simmer over medium heat. Let it simmer gently for about 10 minutes, or until the potatoes are tender when pierced with a fork.
- Add Broccoli: Stir in the broccoli florets and continue to simmer uncovered until both the broccoli and potatoes are fork-tender, approximately 10 additional minutes.
- Thicken Soup: In a small bowl, combine the cornstarch with milk, stirring until smooth to create a slurry. Gradually stir this mixture into the hot soup to thicken it, letting it cook for a few minutes until the soup reaches a velvety consistency.
- Add Cheese: Remove the soup from heat and stir in the shredded sharp cheddar cheese. Stir continuously until the cheese is fully melted and incorporated, creating a rich and creamy texture.
- Serve: Ladle the hot soup into bowls and serve immediately, enjoying the luscious cheesy, vegetable-rich flavors.
Notes
- You can substitute vegetable stock to make the soup vegetarian.
- For a thicker soup, use a little more cornstarch slurry.
- Use sharp cheddar for the best flavor impact, but mild cheddar works if preferred.
- Broccoli florets can be fresh or frozen depending on availability.
- To add extra creaminess, substitute half the milk with heavy cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
