Cheesy Broccoli Potato (Printable Version)
A rich soup mixing cheese, potatoes, and broccoli. Perfect for cozy meals, ready in no time at all.
# What You'll Need:
→ Base Ingredients
01 -
4 cups chicken broth
02 -
1-2 tbsp butter
03 -
1 diced onion
04 -
3 minced garlic cloves
05 -
2 medium carrots, chopped small
06 -
2 large potatoes, peeled and cubed into ½-inch pieces
07 -
16 oz broccoli florets (use fresh or frozen)
→ Thickening and Flavor
08 -
½ tsp salt
09 -
¼ tsp ground black pepper
10 -
¼ cup cornstarch
11 -
1 cup milk
12 -
1½ cups sharp cheddar cheese, shredded
# Steps to Follow:
01 -
Heat butter in a big pan or pot over medium heat. Toss in the onions and cook them for about 3 minutes until soft.
02 -
Add in the carrots, season with pepper and salt, and let them cook for another 3 minutes. Stir in the garlic for about 30 seconds, just until fragrant.
03 -
Pour in the chicken broth and add the potato cubes. Cover the pot, bring it to a boil, then let it simmer for roughly 10 minutes.
04 -
Once the potatoes are soft, throw in the broccoli florets. Keep simmering for another 10 minutes or until both the potatoes and broccoli are fork-tender.
05 -
Stir the cornstarch into the milk in a small bowl until it’s fully mixed without lumps. Stir the mix into the hot soup to thicken it up.
06 -
Add the shredded sharp cheddar cheese. Stir until the cheese is melted and the soup is smooth.
07 -
Scoop the soup into bowls and dig in while it’s still warm!
# Additional Notes:
01 -
Make sure the soup cools completely before storing it in a sealed container. You can keep it in the fridge for up to 3 days.