Description
A creamy and hearty broccoli potato cheese soup, perfect for warming up on a chilly evening.
Ingredients
- 1 to 2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 1/4 cup cornstarch
- 1 cup milk
- 2 large potatoes, peeled and chopped into 1/2 inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Melt 1 to 2 tablespoons of butter in a skillet over medium-high heat. Sauté the diced onion in butter until softened, about 3 minutes.
- Add the diced carrots, salt, and ground pepper to the skillet, and cook for another 3 to 4 minutes.
- Stir in the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken stock and add the chopped potatoes. Cover the pot and bring everything to a simmer. Let the potatoes simmer for about 10 minutes or until they become tender.
- Add the broccoli florets to the pot and continue simmering until both the broccoli and potatoes are fork-tender, taking roughly 10 more minutes.
- In a small bowl, mix the cornstarch with the milk until smooth. Pour this mixture into the hot soup to thicken it.
- Stir in the shredded sharp cheddar cheese until it fully melts and combines into the soup.
- Serve hot and enjoy the delightful warmth of the soup.
Notes
Adjust the thickness of the soup by altering the amount of cornstarch and milk used.
