Description
Creamy Broccoli Potato Cheese Soup delivers comfort straight from homemade kitchen magic. Hearty Wisconsin cheddar and tender vegetables mingle in this soul-warming recipe that promises pure culinary satisfaction.
Ingredients
Scale
Vegetables:
- 16 ounces (454 grams) broccoli florets, fresh or frozen
- 2 medium potatoes, peeled and chopped into ½-inch cubes
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
Dairy and Cheese:
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup milk
- 1–2 tablespoons butter
Liquids and Seasonings:
- 4 cups chicken stock
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat butter in a large pot over medium-high heat until it melts and becomes slightly foamy.
- Add finely chopped onions and cook until they turn translucent and soft, approximately 3-4 minutes.
- Incorporate diced carrots, season with salt and freshly ground black pepper, and sauté for an additional 3-4 minutes, stirring periodically.
- Introduce minced garlic and cook for 30-45 seconds until the aromatic essence releases and the garlic becomes fragrant.
- Tumble in chopped potatoes (about 1/2 inch or 1.27 centimeters cubes) and pour chicken stock, ensuring ingredients are fully submerged.
- Cover the pot and allow the mixture to gently simmer for 10-12 minutes, permitting potatoes to soften and develop a tender texture.
- Add fresh broccoli florets (approximately 1 inch or 2.54 centimeters in size) and continue simmering for another 8-10 minutes until vegetables reach fork-tender consistency.
- Whisk cornstarch with whole milk in a separate bowl until a smooth, lump-free liquid forms.
- Slowly stream the cornstarch mixture into the hot soup, stirring continuously to prevent clumping and ensure even thickening.
- Gradually fold in shredded cheddar cheese, stirring constantly until completely melted and the soup achieves a luxurious, creamy consistency.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle into warm bowls and serve immediately for optimal flavor and temperature.
Notes
- Prep vegetables in advance to speed up cooking and ensure even cooking times.
- Use fresh, crisp broccoli for the best texture and vibrant green color in your soup.
- Choose a good-quality sharp cheddar cheese for a rich, robust flavor that enhances the overall taste.
- Simmer gently to prevent scorching and maintain the soup’s smooth, creamy consistency.
- Customize by adding cooked bacon bits or chopped green onions as a delicious garnish before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days, reheating slowly to preserve creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 276 kcal
- Sugar: 4 g
- Sodium: 516 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 45 mg