Description
A warm, comforting soup combining broccoli, potatoes, and creamy cheddar cheese, 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
- In a skillet over medium-high heat, melt the butter.
- Add the diced onion and sauté until the onions begin to soften (about 3 minutes).
- Add the diced carrots along with salt and pepper, and continue cooking for another 3-4 minutes.
- Stir in the minced garlic and sauté for an additional 30 seconds.
- Add the chopped potatoes and chicken stock, cover, and bring to a simmer for about 10 minutes.
- Once the potatoes are softening, add the broccoli florets. Simmer until tender (about another 10 minutes).
- In a small bowl, mix the cornstarch into the milk until smooth. Stir this into the hot soup.
- Finally, stir in the shredded cheddar cheese until melted and well combined.
- Ladle the soup into bowls and enjoy!
Notes
For a creamier soup, you can blend part of the soup before adding the cheese. Pairs well with crusty bread or a salad.
- Prep Time: 15
- Cook Time: 30
- 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