Description
This Broccoli Potato Cheese Soup is a hearty blend of potatoes, broccoli, and rich, cheesy goodness.
Ingredients
- 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
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Melt one to two tablespoons of butter in a skillet over medium-high heat.
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Sauté the onion in butter until the diced onions begin to soften, about 3 minutes.
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Add carrots, salt, and pepper and continue to cook for another 3–4 minutes.
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Add garlic and sauté, stirring, for 30 seconds.
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Add the potatoes and chicken broth. Cover and bring to a simmer. Simmer for about 10 minutes.
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Add broccoli and continue simmering until the broccoli and potatoes are tender—about 10 more minutes. Potatoes should be fork-tender.
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In a small bowl, stir cornstarch into milk until smooth. Then stir into the hot soup.
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Add in the cheese and stir until melted.
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Serve and enjoy!
Notes
Let your leftover soup come to room temperature, then store it in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 384
- Sugar: 8g
- Sodium: 728mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 58mg