Description
A comforting and creamy soup featuring broccoli, potatoes, and cheddar cheese, perfect for chilly evenings.
Ingredients
- 1 to 2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock (or vegetable stock for a vegetarian option)
- ¼ cup cornstarch
- 1 cup milk (or non-dairy milk for a vegan option)
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 1 ½ cups shredded sharp cheddar cheese (or a cheese alternative)
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the diced onion in the butter until it starts to soften, around 3 minutes.
- Add the carrots, salt, and pepper, continuing to cook for another 3-4 minutes.
- Incorporate the garlic, sautéing for about 30 seconds until fragrant.
- Add the chopped potatoes and chicken broth, covering the pot and bringing it to a simmer. Cook for about 10 minutes.
- Toss in the broccoli and let it simmer until both the broccoli and potatoes are tender, which should take another 10 minutes.
- In a small bowl, mix the cornstarch with the milk until smooth and then stir this mixture into the hot soup.
- Fold in the cheese, stirring until it’s melted and the soup is creamy.
- Serve and enjoy your delicious creation!
Notes
For added flavor, consider adding a pinch of nutmeg. Blend a portion for a creamier texture, or add croutons for garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American