Description
A creamy, cheesy, and hearty broccoli potato soup that combines tender vegetables, melted cheddar, and a smooth, comforting texture—perfect for a cozy meal any night of the week.
Ingredients
1–2 tablespoons butter
1 onion, diced
2 medium carrots, diced
3 cloves garlic, minced
4 cups chicken stock (or vegetable broth for vegetarian version)
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 butter in a large pot over medium-high heat. Add diced onions and sauté for about 3 minutes until softened. Add carrots, salt, and pepper, and cook for another 3–4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add the potatoes and chicken stock. Cover and bring to a simmer, cooking for about 10 minutes until potatoes begin to soften.
- Add broccoli florets and continue simmering for another 10 minutes, or until both potatoes and broccoli are fork-tender.
- In a small bowl, whisk cornstarch into the milk until smooth, then slowly stir it into the soup. Simmer until slightly thickened.
- Reduce heat to low and stir in shredded cheddar cheese until fully melted and creamy.
- Ladle into bowls and serve hot, topped with extra cheese or a side of crusty bread.
Notes
Use vegetable broth for a vegetarian version.
For extra creaminess, substitute part of the milk with half-and-half or heavy cream.
Add crispy bacon bits for a smoky, savory twist.
Experiment with different cheeses like gouda or Colby Jack for varied flavor.
Blend half the soup with an immersion blender for a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 40 mg
