Description
A comforting and creamy soup made with fresh broccoli, tender potatoes, and melted cheddar cheese that warms the heart and soul.
Ingredients
- 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)
- 1 ½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Melt butter in a skillet over medium-high heat and sauté the diced onion until softened, about 3 minutes.
- Add the diced carrots, salt, and pepper, and continue to sauté for another 3-4 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Add chopped potatoes and chicken stock, cover, and bring to a gentle simmer for about 10 minutes.
- Add broccoli and continue simmering until both broccoli and potatoes are fork-tender, approximately another 10 minutes.
- In a separate bowl, mix cornstarch with milk until smooth, then stir into the hot soup to thicken.
- Finally, add the shredded cheddar cheese, stirring until melted and incorporated.
- Serve hot, garnished with freshly cracked pepper or additional cheese, if desired.
Notes
For a spicier kick, consider adding a pinch of cayenne pepper. Leftovers can be stored in an airtight container for up to three days.
