Description
This creamy broccoli potato cheese soup is hearty, comforting, and packed with vegetables and melty cheddar. With a rich, velvety texture and the perfect balance of flavors, it’s an easy one-pot meal your whole family will love—ready in under an hour!
Ingredients
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1–2 tablespoons butter
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1 onion, diced
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2 medium carrots, diced
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3 cloves garlic, minced
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4 cups chicken stock (or vegetable broth)
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¼ cup cornstarch
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1 cup milk
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2 large potatoes, peeled and chopped into ½-inch cubes
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16 ounces broccoli florets (fresh or frozen)
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1½ cups shredded sharp cheddar cheese
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½ teaspoon salt
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¼ teaspoon ground pepper
Instructions
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Sauté Vegetables: Melt butter in a skillet over medium-high heat. Add diced onion and sauté for 3 minutes. Add carrots, salt, and pepper. Cook for 3–4 more minutes. Stir in garlic and cook for 30 seconds until fragrant.
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Simmer Potatoes: Add potatoes and chicken broth. Cover and bring to a simmer. Cook for 10 minutes.
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Add Broccoli: Add broccoli florets and continue simmering for another 10 minutes, until both broccoli and potatoes are tender.
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Thicken Soup: In a small bowl, whisk cornstarch into milk until smooth. Stir the mixture into the soup.
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Add Cheese: Stir in shredded cheddar until melted and fully incorporated.
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Serve: Taste and adjust seasoning. Serve hot and enjoy!
Notes
Broth: Swap chicken stock for vegetable broth for a vegetarian version.
Cheese: Sharp cheddar is classic, but feel free to mix in Monterey Jack or Gruyère.
Consistency: Thin the soup with a bit more milk or broth if needed. To thicken, simmer uncovered for a few extra minutes.
Storage: Cool soup completely, then refrigerate in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: broccoli potato cheese soup, creamy vegetable soup, cheddar broccoli soup, comfort food, easy soup recipe