Description
This creamy Broccoli Potato Cheese Soup is the perfect cozy, comforting meal for busy weeknights. Packed with tender potatoes, fresh broccoli, carrots, and melty cheddar, it’s a warm and hearty bowl of goodness the whole family will love.
Ingredients
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2 tbsp unsalted butter
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1 onion, diced
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2 carrots, diced
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3 garlic cloves, minced
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4 cups low-sodium chicken stock
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2 tbsp cornstarch
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2 cups milk
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3 cups Yukon Gold potatoes, peeled & diced
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3 cups broccoli florets (fresh or frozen)
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2 cups sharp cheddar cheese, shredded
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Salt and pepper to taste
Instructions
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Melt the butter in a large pot over medium-high heat. Add onions and sauté until softened.
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Add the diced carrots, salt, and pepper; cook until tender. Stir in the garlic and cook for 30 seconds.
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Pour in the chicken stock and add the potatoes. Bring to a simmer, cover, and cook for 10 minutes.
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Add the broccoli florets and continue simmering until both potatoes and broccoli are tender.
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In a small bowl, whisk the cornstarch and milk together until smooth. Stir this into the soup and cook until slightly thickened.
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Remove from heat and stir in the shredded cheddar until melted and creamy.
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Taste and adjust seasoning, then serve warm.
Notes
For the creamiest texture, use freshly shredded cheddar—pre-shredded cheese doesn’t melt as smoothly.
Frozen broccoli works perfectly and saves prep time.
For a smoother soup, pulse a portion with an immersion blender.
Add cooked shredded chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 45 mg