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Broccoli Potato Cheese Soup Recipe

Broccoli Potato Cheese Soup Recipe
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This Broccoli Potato Cheese Soup is a hearty blend of potatoes, broccoli, and rich, cheesy goodness.

Ingredients

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  • 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

  • Melt one to two tablespoons of butter in a skillet over medium-high heat.

  • Sauté the onion in butter until the diced onions begin to soften, about 3 minutes.

  • Add carrots, salt, and pepper and continue to cook for another 3–4 minutes.

  • Add garlic and sauté, stirring, for 30 seconds.

  • Add the potatoes and chicken broth. Cover and bring to a simmer. Simmer for about 10 minutes.

  • Add broccoli and continue simmering until the broccoli and potatoes are tender—about 10 more minutes. Potatoes should be fork-tender.

  • In a small bowl, stir cornstarch into milk until smooth. Then stir into the hot soup.

  • Add in the cheese and stir until melted.

  • 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

Find it online: https://glonfo.com/broccoli-potato-cheese-soup-recipe/