Description
A comforting and nutritious Broccoli Potato Cheese Soup perfect for chilly evenings.
Ingredients
Scale
- 2 cups broccoli (chopped)
- 2 cups potatoes (Yukon Gold or Russet, chopped)
- 1 cup onions (chopped)
- 3 cloves garlic (minced)
- 1 cup carrots (chopped)
- 4 cups vegetable or chicken broth (for soup base)
- 2 cups cheddar cheese (freshly shredded)
- 1 cup milk (or cream)
- 1 tablespoon cornstarch
Instructions
- Prepare Vegetables: Start by chopping the broccoli, potatoes, onions, garlic, and carrots into uniform pieces.
- Sauté Aromatics: In a large pot, heat a splash of olive oil over medium heat. Sauté the onions and garlic until translucent for about 3-4 minutes.
- Cook Vegetables: Add chopped carrots and potatoes to the pot; stir them in for a couple of minutes before pouring in your broth.
- Simmer: Bring to a gentle simmer and cook for about 15-20 minutes until the potatoes are fork-tender.
- Blend (Optional): Remove half or all of the soup and blend it using an immersion blender until smooth for a creamier texture.
- Add Cheese: Gradually stir in the cheddar cheese until it melts into the soup.
- Thicken: Mix cornstarch with a bit of cold water and whisk until smooth; add to the pot and stir continuously until thickened.
- Season & Serve: Taste and adjust seasoning as needed; ladle into bowls and garnish as desired.
Notes
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 40 mg