Description
Hearty broccoli potato cheese soup delivers comfort straight from grandma’s kitchen, blending creamy potatoes with tender broccoli and rich cheese. Warm spoons of pure deliciousness will transport you to a cozy winter evening with each satisfying bite.
Ingredients
Scale
Main Ingredients:
- 2 large potatoes, peeled and cut into 1/2-inch cubes
- 16 ounces (454 grams) broccoli florets, fresh or frozen
- 1 1/2 cups sharp cheddar cheese, shredded
- 4 cups (946 milliliters) chicken stock
Vegetables and Aromatics:
- 1 diced onion
- 2 medium carrots, diced
- 3 cloves minced garlic
Additional Ingredients:
- 12 tablespoons (170 grams) butter
- 1 cup (237 milliliters) milk
- 1/4 cup (30 grams) cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Melt butter in a large pot over medium-high heat, adding diced onions and sautéing for 3 minutes until they become translucent and fragrant.
- Incorporate diced carrots, seasoning with salt and pepper, and cook for 3-4 minutes until vegetables start to soften. Add minced garlic and cook briefly to release its aromatic essence.
- Pour chicken stock into the pot, introduce cubed potatoes, and cover. Bring to a gentle simmer, allowing potatoes to cook for approximately 10 minutes until they begin to tenderize.
- Introduce broccoli florets to the simmering mixture, continuing to cook for an additional 10 minutes. Verify potato doneness by testing with a fork – they should break apart easily.
- Create a smooth thickening agent by whisking cornstarch with milk until completely integrated. Gradually pour into the hot soup, stirring continuously to prevent lumps and achieve a consistent texture.
- Reduce heat to low, gradually fold in shredded cheddar cheese, allowing each handful to melt completely before adding the next. This method ensures a smooth, creamy consistency throughout the soup.
- Perform a final seasoning assessment, adjusting salt and pepper as needed. Ladle into serving bowls, presenting a rich and comforting vegetable cheese soup.
Notes
- Slowly sauté onions to release natural sugars, creating a deeper, sweeter flavor foundation for the soup.
- Layer vegetables strategically by adding harder vegetables first, allowing them proper cooking time without overcooking delicate ingredients.
- Add cheese gradually off direct heat to prevent separation and maintain smooth, creamy texture.
- Easily transform this recipe by substituting chicken stock with vegetable broth for vegetarian version, or using gluten-free cornstarch for sensitive diets.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 390
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 60 mg