Broccoli Potato Cheese Soup Recipe
This soup combines broccoli, potatoes, and cheese for a comforting dish.
Equipment
- large pot
- Ladle
Ingredients
For the Soup Base
- 1–2 tablespoons butter
- 1 cup onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
For Thickening
- ¼ cup cornstarch
- 1 cup milk
For the Vegetables
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
For Flavor
- 1 ½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Melt butter in a large pot over medium heat. Add diced onion, carrots, and garlic. Sauté until softened.
- Add chicken stock and bring to a boil. Stir in potatoes and cook until tender.
- In a small bowl, mix cornstarch with milk until smooth. Add to the pot along with broccoli, cheese, salt, and pepper. Cook until thickened.
Notes
You can use vegetable stock for a vegetarian option. Adjust the thickness by adding more or less cornstarch.