Description
A comforting and hearty soup packed with nutritious vegetables and creamy cheese, perfect for chilly days.
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 one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the onion in butter until the diced onions begin to soften, about 3 minutes.
- Add carrots, salt, and pepper and continue to cook for another 3-4 minutes.
- Add garlic and sauté, stirring, for 30 seconds.
- Add the potatoes and chicken broth.
- Cover and bring to a simmer. Simmer for about 10 minutes.
- Add broccoli and continue simmering until both the broccoli and potatoes are tender—about 10 minutes. Potatoes should be fork-tender.
- In a small bowl, stir the cornstarch into milk until smooth. Then, stir this mixture into the hot soup.
- Add in the cheese and stir until melted.
- Serve and enjoy!
Notes
For a smoother texture, blend part of the soup before adding cheese. Use low-sodium chicken stock to control salt content.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American