Description
A hearty and creamy Broccoli Potato Cheese Soup that’s perfect for a comforting meal. This recipe combines tender potatoes, vibrant broccoli, and sharp cheddar cheese in a flavorful chicken broth, thickened with cornstarch and enriched with milk and butter. Ready in just 40 minutes and serving 6, it’s ideal for a cozy family dinner or lunch.
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
Others
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ 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 sauté for about 3 minutes until it begins to soften. Then add the diced carrots along with salt and pepper, cooking them for another 3 to 4 minutes. Finally, add minced garlic and continue sautéing while stirring for 30 seconds to release its aroma.
- Simmer Potatoes: Add the chopped potatoes and chicken stock to the skillet. Cover the skillet and bring the mixture to a simmer. Let it simmer gently for about 10 minutes, allowing the potatoes to start cooking through.
- Add Broccoli: Stir in the broccoli florets and continue simmering the soup uncovered until both the broccoli and potatoes are tender, which should take about 10 minutes. Check that the potatoes are fork-tender at this stage.
- Thicken Soup: In a small bowl, mix the cornstarch with milk until smooth to create a slurry. Slowly stir this mixture into the hot soup to thicken it while continuing to cook for a couple more minutes to remove any raw cornstarch taste.
- Add Cheese: Add the shredded sharp cheddar cheese to the soup and stir continuously until the cheese is fully melted and the soup has a creamy texture.
- Serve: Once the cheese has melted and the soup has thickened, taste and adjust seasoning if necessary. Serve hot and enjoy your comforting homemade Broccoli Potato Cheese Soup!
Notes
- Use fresh or frozen broccoli florets as per availability; frozen broccoli works well if fresh is not accessible.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Adjust the thickness of the soup by varying the amount of cornstarch or milk.
- Sharp cheddar cheese provides the best flavor, but feel free to substitute with any meltable cheese of your choice.
- For a smoother soup, you can blend part of the soup after cooking the vegetables.
- This soup freezes well — cool completely before freezing and reheat gently.
