Description
This Broccoli Potato Cheese Soup is a comforting, creamy soup perfect for chilly days. Featuring tender potatoes, fresh or frozen broccoli, and sharp cheddar cheese, this hearty soup combines sautéed vegetables with chicken stock for rich flavor. Thickened with a cornstarch-milk mixture, it’s a quick and satisfying meal ready in just 40 minutes.
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
- 1-2 tablespoons butter
- 1 ½ cups shredded sharp cheddar cheese
Thickening & Seasoning
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Sauté Vegetables: Melt butter in a large pot or Dutch oven over medium-high heat. Add diced onion and sauté until softened, about 3 minutes. Then add the diced carrots, salt, and pepper, cooking for an additional 3-4 minutes. Stir in minced garlic and sauté for 30 seconds to release its aroma.
- Simmer with Potatoes: Add the peeled and chopped potatoes along with the chicken stock to the pot. Cover and bring the mixture to a simmer. Let it cook for 10 minutes to allow the potatoes to start softening.
- Add Broccoli: Stir in the broccoli florets and continue simmering, uncovered, for about 10 more minutes or until both potatoes and broccoli are tender.
- Thicken with Cornstarch: In a small bowl, whisk together the cornstarch and milk until smooth. Slowly stir this mixture into the simmering soup to thicken it evenly without lumps.
- Melt Cheese: Immediately add the shredded sharp cheddar cheese to the pot. Stir continuously until the cheese melts completely, resulting in a smooth, creamy soup.
- Serve: Taste and adjust seasoning if needed, then ladle the hot soup into bowls and enjoy while warm.
Notes
- You can substitute vegetable stock to make the soup vegetarian, and use dairy alternatives to suit dietary needs.
- For a thicker soup, increase the cornstarch to â…“ cup or reduce the amount of stock slightly.
- Fresh broccoli adds the best flavor, but frozen works well and is a convenient alternative.
- Use sharp cheddar cheese for a more pronounced cheesy flavor, or try a blend of cheeses like Gruyère or Monterey Jack for variation.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
