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BROCCOLI POTATO CHEESE SOUP

BROCCOLI POTATO CHEESE SOUP
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A hearty blend of tender potatoes, vibrant broccoli, and rich cheddar cheese. Easy-to-make comfort soup that’s warm, packed with flavor, and perfect for chilly nights.

Ingredients

Scale
  • 1–2 tablespoons butter
  • 1 onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 4 cups chicken stock (or vegetable stock)
  • 1/4 cup cornstarch
  • 1 cup milk
  • 2 large potatoes, peeled and chopped into 1/2-inch cubes
  • 16 ounces broccoli florets (fresh or frozen)
  • 1½ cups shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper

Instructions

  1. Melt butter in large pot over medium-high heat. Add diced onion and sauté for 3 minutes until softened.
  2. Add carrots, salt, and pepper. Cook for 3-4 minutes, stirring occasionally.
  3. Add minced garlic and sauté for 30 seconds, stirring constantly until fragrant.
  4. Add potatoes and chicken stock. Cover and bring to simmer. Simmer for 10 minutes.
  5. Add broccoli florets. Cover and simmer for another 10 minutes until broccoli and potatoes are fork-tender.
  6. In small bowl, whisk cornstarch into milk until smooth with no lumps.
  7. Stir cornstarch mixture into hot soup. Soup will thicken within 2-3 minutes as you stir.
  8. Remove pot from heat completely. Add shredded cheddar gradually, stirring until melted and smooth.
  9. Taste and adjust seasoning. Serve hot.

Notes

  • Use freshly shredded cheddar from a block for smoothest melting. Pre-shredded contains anti-caking agents.
  • Remove from heat before adding cheese to prevent stringy texture.
  • Fresh or frozen broccoli both work. No need to thaw frozen.
  • Russet or Yukon gold potatoes work best as they help thicken the soup naturally.
  • For vegetarian version, use vegetable stock instead of chicken stock.

Nutrition

Find it online: https://www.benefitiany.com/broccoli-potato-cheese-soup/