Description
A delightful, creamy broccoli potato cheese soup that warms your soul and is packed with nutrients.
Ingredients
Scale
- 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)
- 1–2 tablespoons butter
- 1 cup milk
- 1 ½ cups shredded sharp cheddar cheese
- 4 cups chicken stock
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Melt butter in a skillet over medium-high heat. Add diced onion and sauté for about 3 minutes.
- Incorporate the diced carrots, along with salt and pepper, and cook for another 3-4 minutes.
- Add minced garlic and sauté for 30 seconds.
- Stir in chopped potatoes and pour in chicken stock. Cover and let simmer for about 10 minutes.
- Add broccoli florets and cook uncovered for another 10 minutes.
- Whisk cornstarch and milk together until smooth, then gradually stir into the soup to thicken.
- Once thickened, stir in shredded cheddar cheese until melted.
- Ladle the soup into bowls and serve hot.
Notes
For additional flavor, feel free to add cooked chicken or spices like cayenne pepper for a kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg