Description
A comforting and creamy soup made with broccoli, potatoes, and cheddar cheese, perfect for cozy evenings.
Ingredients
Scale
- 1 tablespoon butter
- 1 large onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock (or vegetable stock)
- ¼ cup cornstarch
- 1 cup milk (or dairy-free milk)
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 1½ cups shredded sharp cheddar cheese (or mild cheese)
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Melt the butter in a heavy pot over medium heat until it glows and gives off a clean, buttery scent. Add the diced onion and carrots, and cook, stirring often, until the onions are tender and the edges begin to turn golden.
- Stir in the minced garlic and cook for just thirty seconds until fragrant, then add the chopped potatoes and pour in the chicken stock so the vegetables sit covered. Bring to a gentle boil, then lower the heat to a simmer.
- Let the pot simmer gently until the potatoes are tender. When they give easily to a fork, move to the next step.
- In a small bowl, whisk the cornstarch into the milk until smooth, then stir this mixture into the pot until the soup thickens.
- Add the broccoli florets and simmer until they turn bright green and feel tender. Turn the heat to low and stir in the shredded cheddar a handful at a time until melted and smooth.
- Ladle the soup into warm bowls and serve with crusty bread or soft rolls for dipping.
Notes
Use fresh butter for the best aroma and choose sharp cheddar for bold flavor. This soup can be adapted for dietary needs by using plant-based milk and vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg