Description
This Broccoli Potato Cheese Soup is a creamy, comforting, and flavorful soup perfect for a chilly day. It combines tender potatoes, broccoli florets, and a rich, cheesy broth for a satisfying and easy-to-make meal.
Ingredients
Scale
- 1–2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1/4 cup cornstarch
- 1 cup milk (whole, 2%, or skim)
- 2 large russet potatoes, peeled and chopped into 1/2-inch cubes
- 16 ounces (about 4 cups) broccoli florets, fresh or frozen (if frozen, no need to thaw)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
Instructions
- Melt Butter: Melt 1 to 2 tablespoons of butter in a large pot or Dutch oven over medium-high heat.
- Sauté Onion: Add the diced onion to the melted butter. Sauté for about 3 minutes, stirring occasionally, until the onion begins to soften.
- Add Carrots and Season: Add the diced carrots, salt, and pepper to the pot. Continue to cook, stirring occasionally, for another 3-4 minutes, until the carrots begin to soften.
- Add Garlic: Add the minced garlic to the pot and sauté, stirring constantly, for about 30 seconds, or until fragrant.
- Add Potatoes and Broth: Add the cubed potatoes and chicken broth to the pot. Stir to combine.
- Simmer (Covered): Cover the pot and bring the mixture to a simmer. Reduce the heat to medium-low and continue to simmer for about 10 minutes.
- Add Broccoli: Add the broccoli florets to the pot.
- Continue Simmering (Covered): Continue to simmer, covered, for another 10 minutes, or until the potatoes and broccoli are tender when pierced with a fork.
- Make Cornstarch Slurry: While the soup is simmering, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and milk until smooth and no lumps remain.
- Thicken Soup: Stir the cornstarch slurry into the hot soup. Increase heat slightly if needed to bring back to a gentle simmer. Cook, stirring constantly, until the soup thickens slightly.
- Add Cheese: Reduce the heat to low. Add the shredded cheddar cheese to the soup and stir continuously until the cheese is completely melted and the soup is smooth and creamy.
- Serve: Remove from heat and serve hot.
Notes
- Potatoes: Russet potatoes are recommended for their starch content, which helps to thicken the soup. You can also use Yukon Gold potatoes.
- Broccoli: You can use fresh or frozen broccoli florets. If using frozen, there’s no need to thaw them before adding them to the soup.
- Cheese: Sharp cheddar cheese provides the best flavor, but you can use other types of cheese, such as mild cheddar, Monterey Jack, or a blend. Freshly shredded cheese melts better than pre-shredded.
- Milk: You can use whole milk, 2%, skim milk, or even a plant-based milk alternative.
- Cornstarch Slurry: The cornstarch slurry helps to thicken the soup. Make sure to whisk it well with cold milk before adding it to the hot soup to prevent lumps.
- Serving Suggestions: Serve this soup with crusty bread, a side salad, or on its own.
- Storage: Left overs can be stored.