Description

This creamy and comforting Broccoli Potato Cheese Soup is a delicious blend of tender potatoes, fresh broccoli, and sharp cheddar cheese, perfect for a cozy meal. The soup is thickened with a cornstarch and milk mixture, creating a velvety texture without the heaviness of cream. It’s easy to prepare on the stovetop and makes a hearty weeknight dinner or lunch option.

Ingredients

Scale

Vegetables and Aromatics

1 onion, diced
2 medium carrots, diced
3 cloves garlic, minced
16 ounces broccoli florets (fresh or frozen)
2 large potatoes, peeled and chopped into ½-inch cubes

Liquids and Thickening

4 cups chicken stock
1 cup milk
¼ cup cornstarch

Dairy and Fats

1-2 tablespoons butter
1½ cups shredded sharp cheddar cheese

Seasonings

½ teaspoon salt
¼ teaspoon ground pepper

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Instructions

Prepare the base: Melt one to two tablespoons of butter in a skillet over medium-high heat. Add the diced onion and sauté until they begin to soften, about 3 minutes.
Add carrots and seasoning: Stir in the diced carrots along with salt and ground pepper. Continue cooking the vegetables for an additional 3 to 4 minutes until slightly tender.
Add garlic: Add the minced garlic to the pan and sauté while stirring for about 30 seconds to release its aroma without burning.
Cook potatoes in broth: Add the peeled and cubed potatoes along with 4 cups of chicken stock. Cover the skillet and bring the mixture to a simmer over medium heat.
Simmer until tender: Let the soup simmer for approximately 10 minutes until the potatoes start to become tender.
Add broccoli: Stir in the broccoli florets and continue simmering for another 10 minutes until both broccoli and potatoes are fork-tender.
Make cornstarch slurry: In a small bowl, whisk together the cornstarch and milk until smooth, then slowly stir this mixture into the hot soup to thicken it.
Add cheese: Stir in the shredded sharp cheddar cheese and mix until fully melted and incorporated into the soup.
Serve: Once the cheese has melted and the soup is thickened, serve hot and enjoy your comforting broccoli potato cheese soup.

Notes

For a vegetarian version, substitute chicken stock with vegetable broth.
Use sharp cheddar cheese for the best flavor; mild cheddar will result in a less intense cheese taste.
Adjust thickness by varying the amount of cornstarch slurry to your preference.
Fresh or frozen broccoli works equally well—just adjust simmering time slightly if using frozen to ensure it’s adequately cooked.
This soup can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 4g
Sodium: 600mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 12g
Cholesterol: 40mg