Description
Hearty broccoli potato cheese soup delivers comfort with each creamy spoonful, blending rustic vegetables and rich cheddar. Savory warmth wraps around taste buds, inviting you to savor this classic bowl of pure nourishment.
Ingredients
Scale
Main Vegetables:
- 16 ounces (454 grams) broccoli florets (fresh or frozen)
- 2 large potatoes, peeled and chopped into 1/2-inch cubes
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
Liquid Ingredients:
- 4 cups (946 milliliters) chicken stock (or vegetable broth for a vegetarian option)
- 1 cup (237 milliliters) milk
- 1/4 cup (30 grams) cornstarch
Seasoning and Cheese:
- 1 1/2 cups (170 grams) shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 2 tablespoons (30 milliliters) butter
Instructions
- Melt butter in a large pot over medium-high heat, introducing diced onions to the sizzling surface. Gently sauté until the onions become translucent and slightly softened.
- Incorporate diced carrots into the pot, seasoning with salt and pepper. Stir periodically, allowing the vegetables to develop a rich, caramelized flavor profile.
- Introduce minced garlic to the vegetable mixture, stirring quickly to prevent burning. The aromatic garlic will infuse the base with its distinctive essence.
- Pour chicken stock into the pot, then add cubed potatoes. Cover and allow the liquid to reach a gentle simmer, creating a foundation for the soup’s hearty texture.
- Nestle broccoli florets into the simmering liquid, continuing to cook until both potatoes and broccoli reach a tender consistency when pierced with a fork.
- Create a smooth cornstarch slurry by whisking milk and cornstarch together in a separate bowl. Gradually stream this mixture into the bubbling soup, stirring consistently to achieve a creamy, thickened consistency.
- Reduce heat to low and gradually fold in shredded sharp cheddar cheese. Stir continuously until the cheese melts completely, creating a smooth, velvety texture throughout the soup.
- Carefully ladle the steaming soup into serving bowls. Enhance the presentation with an optional sprinkle of additional cheese or serve alongside crusty, warm bread for a complete dining experience.
Notes
- Swap chicken stock with vegetable broth to make this soup completely vegetarian-friendly and lower in sodium.
- Use cauliflower as a partial potato replacement to reduce carbohydrates and increase vegetable content while maintaining creamy texture.
- Select sharp cheddar cheese for deeper flavor, but consider blending with gruyère or gouda for more complex cheese profiles.
- Prefer smooth consistency? Briefly blend half the soup before adding cheese to create a silkier, more uniform texture without losing vegetable chunks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 310
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 40 mg