Description
A comforting and creamy soup made with broccoli, potatoes, and cheese, perfect for a cozy dinner or lunch.
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)
- 1 ½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- In a skillet over medium-high heat, melt one to two tablespoons of butter.
- Add the diced onion and sauté until it starts to soften, about 3 minutes.
- Stir in the carrots, salt, and pepper, cooking for another 3-4 minutes.
- Add the minced garlic and sauté for 30 seconds, stirring frequently.
- Incorporate the potatoes and pour in the chicken stock. Cover and bring to a simmer.
- Let the mixture simmer for about 10 minutes to soften the potatoes.
- Add the broccoli and continue to simmer until both vegetables are tender—approximately another 10 minutes.
- Mix the cornstarch with the milk in a small bowl until smooth and stir it into the hot soup.
- Add the shredded cheese and stir until fully melted and combined.
- Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat with a splash of milk or chicken stock.
- Prep Time: 10 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