Description
A comforting and hearty Broccoli Cheese and Potato Soup that’s quick, nourishing, and perfect for chilly evenings.
Ingredients
- 1/4 cup unsalted butter
- 1 onion, finely diced
- 2 carrots, peeled and finely diced
- 1 tablespoon garlic, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup milk (2% or whole)
- 2 large Russet potatoes, peeled and diced
- 1 pound broccoli, florets chopped
- 2 cups sharp cheddar cheese, shredded
- Sea salt and ground pepper to taste
Instructions
- Rinse the carrots and potatoes thoroughly. Peel the potatoes and carrots, then dice them into small pieces.
- Finely dice the onion and mince the garlic (if using whole cloves).
- Chop the broccoli florets from the stem and cut them into bite-sized pieces.
- In a soup pot, melt the butter over medium-high heat.
- Add the carrots and onion to the pot, stirring until the onion is translucent.
- Mix in the garlic, cooking just until fragrant, about one minute.
- Sprinkle in the flour and mix well, then slowly pour in the vegetable broth and milk.
- Add the diced potatoes, stirring briefly, and bring the mixture to a boil.
- Lower the heat and let it simmer for about five minutes.
- Season with salt and pepper, then add the chopped broccoli.
- Let the soup simmer for another ten minutes, or until the potatoes are tender when poked with a fork.
- Remove from heat and stir in the shredded cheese until melted.
- For presentation, sprinkle additional cheddar cheese on top and add freshly ground pepper if desired.
Notes
Serve with a sprinkle of chives or croutons. Can be stored in the refrigerator for up to three days, or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Soups and Stews
- Cuisine: American