Description
A comforting blend of creamy cheese, tender potatoes, and vibrant broccoli—perfect for chilly days.
Ingredients
Scale
- 1–2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- ¼ cup cornstarch
- 1 cup milk
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 1½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the onion in butter until the diced onions begin to soften, about 3 minutes.
- Add carrots, salt, and pepper, and continue to cook for another 3-4 minutes.
- Add garlic and sauté, stirring, for 30 seconds.
- Next, add the potatoes and chicken broth. Cover and bring to a simmer. Simmer for about 10 minutes.
- Add broccoli and continue simmering until the broccoli and potatoes are tender—about 10 minutes. The potatoes should be fork-tender.
- In a small bowl, stir cornstarch into milk until smooth. Then, stir into the hot soup.
- Add cheese and stir until melted.
- Serve and enjoy!
Notes
This soup is versatile and can be customized with more cheese or additional veggies. It’s also freezing-friendly.
- 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: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg