Broccoli Potato Cheese Soup Recipe
This Broccoli Potato Cheese Soup is a hearty blend of potatoes, broccoli, and rich, cheesy goodness.
Servings: 6
Calories: 384kcal
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)
- 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.
- Then, add garlic and sauté, stirring, for 30 seconds.
- Next, add the potatoes and chicken broth.
- Cover and bring to a simmer. Simmer for about ten minutes.
- Add broccoli and continue simmering until the broccoli and potatoes are tender—about 10 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
Calories: 384kcal | Carbohydrates: 35g | Protein: 16g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 728mg | Potassium: 890mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4460IU | Vitamin C: 85mg | Calcium: 315mg | Iron: 2mg