Description
A warm, creamy soup that blends tender potatoes, bright broccoli, and sharp cheddar, perfect for chilly nights.
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 the butter in a large skillet over medium-high heat.
- Sauté the diced onion until softened.
- Add the diced carrots, salt, and pepper. Cook until the carrots are tender.
- Stir in the minced garlic and sauté until fragrant.
- Add the chopped potatoes and chicken stock. Cover and simmer until the potatoes are tender.
- Stir in the broccoli florets and continue simmering until all vegetables are fork-tender.
- Mix the cornstarch with the milk in a small bowl until smooth. Gradually add this mixture to the soup to thicken.
- Stir in the shredded cheddar cheese until fully melted.
- Serve warm and enjoy.
Notes
For variation, use vegetable stock for a vegetarian option or add cooked bacon for a smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg