Description
This Broccoli Potato Cheese Soup combines tender potatoes, broccoli, carrots, and sharp cheddar in a rich, creamy broth. It’s an easy one-pot American comfort food recipe that takes just 40 minutes and serves six.
Ingredients
- `1 to 2 tablespoons butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 4 cups chicken stock
- ¼ cup cornstarch
- 1 cup milk
- 2 large potatoes, peeled and cut into ½-inch cubes
- 16 ounces broccoli florets, fresh or frozen
- 1½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the butter in a large pot over medium-high heat until melted.
- Add the diced onion and sauté for approximately 3 minutes, until it begins to soften.
- Stir in the carrots, salt, and black pepper. Cook for another 3 to 4 minutes.
- Add the minced garlic and stir continuously for about 30 seconds.
- Pour in the chicken stock and add the diced potatoes.
- Cover the pot, bring the mixture to a gentle simmer, and cook for approximately 10 minutes.
- Add the broccoli florets and continue simmering for another 10 minutes, or until the potatoes and broccoli are tender and a fork easily pierces the potatoes.
- In a separate bowl, whisk the cornstarch and milk together until completely smooth.
- Pour the milk mixture into the hot soup, stirring until the broth thickens.
- Reduce the heat and gradually stir in the shredded cheddar cheese until completely melted and creamy.
- Serve warm, with additional shredded cheddar or crispy bacon if desired.
Notes
Refrigeration: Allow leftover soup to cool, then transfer to an airtight container and refrigerate for up to 3 days. Refrigerate within 2 hours of cooking.
Freezing: Transfer cooled soup to airtight freezer containers or freezer-safe bags. Freeze for up to 2 months.
Thawing: Defrost frozen soup overnight in the refrigerator to help maintain its creamy texture and reduce separation.
Reheating: Warm the soup gently over low heat, stirring frequently. Add a splash of milk or chicken stock if needed. Heat leftovers thoroughly to 165°F.
Broccoli Options: Both fresh and frozen broccoli work well in this recipe.
Cheese Preparation: Grate cheddar directly from a block whenever possible. Packaged shredded cheese may contain additives that affect melting.
Adding Cheese: Add shredded cheddar in small portions over low heat, stirring between additions to prevent clumping.
Potato Selection: Choose Russet or Yukon Gold potatoes for their tender texture and creamy consistency.
Vegetable Preparation: Dice the onion, carrots, and potatoes, and prepare the broccoli before cooking.
Vegetable Substitutions: Replace part or all of the broccoli with cauliflower for a milder flavor.
Cheese Substitutions: Try Gruyère, Swiss, or Monterey Jack instead of sharp cheddar.
Bacon Variation: Sprinkle cooked, crumbled bacon over individual servings for a smoky, savory finish.
Spicy Variation: Add red pepper flakes or hot sauce for extra heat.
Thickness Adjustment: Mash a few cooked potato cubes for a thicker soup. Add extra milk or stock for a thinner consistency.
Texture: This soup has a thick, creamy broth with tender potato cubes and broccoli florets. No blending is necessary.
Nutrition: Nutritional values are estimates and may vary depending on ingredient brands and preparation methods.
Additional Nutrients Per Serving: Polyunsaturated fat 1 g, monounsaturated fat 5 g, potassium 890 mg, vitamin A 4,460 IU, vitamin C 85 mg, calcium 315 mg, and iron 2 mg.