Description
A creamy and cheesy soup that combines potatoes, broccoli, and sharp cheddar for a comforting dish that feels gourmet.
Ingredients
- 1-2 tablespoons butter
- 1 onion (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 4 cups chicken stock
- ¼ cup cornstarch
- 1 cup milk
- 2 large potatoes (peeled and chopped into ½-inch cubes)
- 16 ounces broccoli florets (fresh or frozen)
- 1½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Melt the butter in a skillet over medium-high heat.
- Sauté the onion in the butter until softened, about 3 minutes.
- Add carrots, salt, and pepper; cook for another 3-4 minutes.
- Add garlic and sauté for 30 seconds.
- Add the potatoes and chicken broth, ensuring they are submerged.
- Cover and bring to a simmer; simmer for about 10 minutes.
- Add broccoli and simmer until tender, about 10 minutes.
- In a small bowl, stir cornstarch into milk until smooth, then add to the soup.
- Stir in the cheese until melted; do this off heat to avoid clumping.
- Serve and enjoy, optionally garnished with extra cheese or pepper.
Notes
This soup can be made in a slow cooker; add ingredients after sautéing the onion and carrots.