Description
A creamy and hearty soup made with broccoli, potatoes, and cheese.
Ingredients
Scale
- 1–2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken 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)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Heat butter in a large pot over medium heat.
- Add onion and carrots. Cook until softened.
- Add garlic and cook for 1 minute.
- Stir in chicken stock and bring to a boil.
- Add potatoes and cook until tender, about 10 minutes.
- Mix cornstarch with milk and add to the pot.
- Add broccoli and simmer for 5 minutes.
- Stir in cheese, salt, and pepper until melted.
- Serve hot.
Notes
- This soup can be blended for a smoother texture.
- Use vegetable stock for a vegetarian version.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Broccoli Potato Cheese Soup Recipe