Description
A comforting and creamy soup packed with broccoli, potatoes, and cheddar cheese, perfect for chilly evenings or leisurely weekends.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion
- 1 cup carrots
- 3 cloves garlic
- 3 cups potatoes
- 4 cups chicken stock
- 2 cups broccoli
- 2 tablespoons cornstarch
- 1 cup milk
- 2 cups cheddar cheese
- to taste salt
- to taste pepper
Instructions
- Chop the onion, carrots, garlic, potatoes, and broccoli into small pieces.
- Melt the butter in a large pot over medium heat. Add the onions and garlic, and sauté until translucent and fragrant (3-5 minutes).
- Add the carrots and potatoes. Cook for another 5 minutes.
- Pour in the chicken stock, bring to a boil, then reduce heat and simmer for about 15 minutes until potatoes are tender.
- Add the broccoli and cook for another 5 minutes until bright green and tender.
- In a small bowl, mix cornstarch with milk. Stir this mixture back into the soup to thicken.
- Gradually stir in the cheddar cheese until melted. Adjust thickness with stock or milk as needed.
- Taste and season with salt and pepper.
- Ladle the soup into bowls and serve hot.
Notes
Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently on the stove.
- 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