Ingredients
- Butter, 1–2 tablespoons
- Diced onion, 1
- Medium carrots, diced, 2
- Minced garlic, 3 cloves
- Chicken stock, 4 cups
- Cornstarch, ¼ cup
- Milk, 1 cup
- Potatoes, 2 large, peeled and cut into ½-inch cubes
- Broccoli florets, 16 ounces (can be fresh or frozen)
- Sharp cheddar cheese, shredded, 1½ cups
- Salt, ½ teaspoon
- Ground pepper, ¼ teaspoon
Instructions
- Sauté the aromatics: Melt your butter in a large pot over medium-high heat. Once it’s sizzling, toss in the diced onions and cook until they’re soft and fragrant—about 3 minutes. Stir in the carrots, salt, and pepper, letting them cook for another 3-4 minutes. Then, add the garlic and cook for just 30 seconds (you don’t want it to burn!).
- Simmer the potatoes and broccoli: Pour in the chicken stock and add your cubed potatoes. Cover the pot and bring everything to a gentle simmer. Let the potatoes cook for about 10 minutes, then toss in the broccoli. Simmer for another 10 minutes or until both the potatoes and broccoli are fork-tender.
- Thicken the soup: In a small bowl, whisk together the cornstarch and milk until it’s completely smooth. Slowly pour the mixture into the soup while stirring. Let it cook for a few minutes, and you’ll notice the soup start to thicken.
- Add the cheese: Lower the heat and stir in the shredded cheddar cheese. Watch it melt into the soup, creating that creamy, cheesy texture we all love.
- Taste and serve: Give the soup a taste and adjust the salt and pepper as needed. Ladle it into bowls and enjoy it piping hot!
Notes
Got leftovers? Lucky you! Store the soup in an airtight container in the fridge for up to 4 days. When reheating, do so gently on the stovetop over low heat, stirring often to prevent the cheese from separating. If the soup thickens too much in the fridge, add a splash of milk or broth to thin it out. This soup also freezes well—just leave out the cheese until you’re ready to serve, as it can sometimes get grainy when frozen.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner