Broccoli Potato Cheese Soup Recipe
This creamy Broccoli Potato Cheese Soup is a comforting and hearty dish perfect for chilly days. Featuring tender potatoes, fresh broccoli florets, and sharp cheddar cheese, this soup combines savory flavors with a smooth, velvety texture. Ready in just 40 minutes, it’s an ideal family-friendly meal that warms you from the inside out.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Soup Base
- 1–2 Tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets, fresh or frozen
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Thickener and Dairy
- ¼ cup cornstarch
- 1 cup milk
- 1½ cups shredded sharp cheddar cheese
Instructions
- Melt Butter: Melt one to two tablespoons of butter in a skillet over medium-high heat to create a flavorful base for your soup.
- Sauté Onions: Add the diced onions to the melted butter and sauté until they begin to soften, about 3 minutes, releasing their sweetness.
- Add Carrots and Season: Stir in the diced carrots along with salt and ground pepper, cooking for an additional 3-4 minutes to let the flavors meld.
- Sauté Garlic: Add minced garlic and sauté while stirring for about 30 seconds to bring out its aroma without burning.
- Add Potatoes and Stock: Pour in the chicken stock and add the peeled, chopped potatoes. Cover the skillet and bring to a simmer.
- Simmer Potatoes: Let the soup simmer covered for about 10 minutes, allowing the potatoes to soften.
- Add Broccoli: Add the broccoli florets to the pot and continue simmering until both broccoli and potatoes are tender, about another 10 minutes. The potatoes should be fork-tender.
- Make Cornstarch Slurry: In a small bowl, mix cornstarch into milk until smooth, then stir this mixture into the hot soup to thicken it.
- Add Cheese: Stir in the shredded sharp cheddar cheese until it melts completely, enriching the soup with a creamy texture and sharp flavor.
- Serve: Ladle the soup into bowls and enjoy warm, perfect as a hearty meal or starter.
Notes
- Use fresh broccoli for a vibrant texture or frozen for convenience; both work wonderfully.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- If you prefer a thinner consistency, reduce the cornstarch or milk slightly.
- Adjust salt and pepper according to taste, especially if using salted butter or broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Find it online: https://lauracooks.com/broccoli-potato-cheese-soup-recipe/
