Description
This comforting Broccoli Potato Cheese Soup recipe combines the earthy flavors of broccoli and potatoes with the creamy richness of cheddar cheese, creating a hearty and satisfying meal.
Ingredients
Units
Scale
Main Ingredients:
- 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
- Saute Vegetables: In a large pot, melt butter over medium heat. Add onion, carrots, and garlic. Cook until softened.
- Add Broth and Potatoes: Pour in chicken stock and bring to a simmer. Add potatoes and cook until tender.
- Add Broccoli and Cheese: Add broccoli florets and cook until tender. Stir in cheddar cheese until melted.
- Thicken and Serve: In a small bowl, mix cornstarch with milk. Pour into the soup to thicken. Season with salt and pepper. Serve hot.
Notes
- You can blend a portion of the soup for a creamier texture.
- Feel free to add cooked bacon or ham for an extra layer of flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 45 mg