Description
A comforting and filling soup made with broccoli, potatoes, and creamy cheddar cheese, perfect for chilly days.
Ingredients
Scale
- 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 butter in a skillet over medium-high heat.
- Sauté the onion until softened, about 3 minutes.
- Add the carrots, salt, and pepper; cook for another 3-4 minutes.
- Add the garlic and sauté for 30 seconds.
- Add potatoes and chicken broth; cover and simmer for about 10 minutes.
- Add the broccoli and simmer until tender, about 10 minutes.
- Stir cornstarch into milk until smooth and add to the soup.
- Stir in cheese until melted. Serve hot.
Notes
For extra creaminess, use whole milk or add a splash of cream. Feel free to add other vegetables for more nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg