Creamy Broccoli Potato Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1-2 tablespoons butter
02 -
1 onion, diced
03 -
2 medium carrots, diced
04 -
3 cloves garlic, minced
05 -
4 cups chicken stock
06 -
2 large potatoes, peeled and chopped into ½-inch cubes
07 -
16 ounces broccoli florets (fresh or frozen)
→ Thickening and Flavor
08 -
¼ cup cornstarch
09 -
1 cup milk
10 -
1½ cups shredded sharp cheddar cheese
11 -
½ teaspoon salt
12 -
¼ teaspoon ground pepper
# Instructions:
01 -
Melt the butter in a skillet over medium-high heat. Add the diced onions and sauté until softened, about 3 minutes.
02 -
Toss in the carrots, salt, and pepper. Cook for another 3-4 minutes, then add the garlic and sauté for 30 seconds.
03 -
Add the potatoes and chicken broth to the skillet. Cover and bring to a simmer. Let it cook for about 10 minutes.
04 -
Add the broccoli florets and continue simmering until both the broccoli and potatoes are tender, about 10 more minutes. The potatoes should be fork-tender.
05 -
In a small bowl, mix the cornstarch with milk until smooth. Stir this mixture into the hot soup to thicken it.
06 -
Stir in the shredded cheddar cheese until fully melted and incorporated.
07 -
Ladle the soup into bowls and serve warm. Enjoy!
# Notes:
01 -
Let leftover soup cool to room temperature before storing it in an airtight container. It will keep in the refrigerator for up to 3 days.