Ingredients
Vegetables
- 1 onion, diced
- 2 medium carrots, diced
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 3 cloves garlic, minced
Dairy & Cheese
- 1–2 tablespoons butter
- 1 cup milk
- 1½ cups shredded sharp cheddar cheese
Liquids
- 4 cups chicken stock
Thickener
- ¼ cup cornstarch
Seasonings
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Melt Butter & Sauté Onions: In a large skillet or soup pot, melt 1–2 tablespoons of butter over medium-high heat. Add the diced onion and cook, stirring occasionally, until the onion begins to soften and turn translucent, about 3 minutes.
- Add Carrots, Salt, and Pepper: Stir in the diced carrots, salt, and ground pepper. Continue to cook for another 3–4 minutes, allowing the carrots to gently soften and the flavors to meld.
- Add Garlic: Add the minced garlic and sauté, stirring constantly, for about 30 seconds until fragrant. Be careful not to let it burn.
- Add Potatoes & Chicken Stock: Add the chopped potatoes to the pot, then pour in the chicken stock. Stir to combine and ensure the vegetables are evenly distributed.
- Simmer: Cover the pot, bring the contents to a simmer, and cook for about 10 minutes. This allows the potatoes to begin softening.
- Add Broccoli & Continue Simmering: Add the broccoli florets to the soup. Continue simmering, covered, for another 10 minutes or until both the potatoes and broccoli are fork-tender and fully cooked.
- Thicken Soup: In a small bowl, whisk together the cornstarch and milk until smooth and lump-free. Gradually stir this mixture into the hot soup, stirring continuously, to thicken the base.
- Add Cheese: Reduce heat to low and add the shredded sharp cheddar cheese to the soup. Stir gently until the cheese is fully melted and the soup takes on a creamy, cheesy consistency.
- Serve: Ladle the soup into bowls and serve immediately for best flavor and texture. Enjoy!
Notes
- Allow soup to cool to room temperature before storing leftovers in an airtight container in the refrigerator; it keeps well for up to 3 days.
- Use vegetable stock instead of chicken stock for a vegetarian version.
- If you prefer a smoother texture, you can partially puree the soup with an immersion blender before adding cheese.
- Fresh or frozen broccoli both work well in this recipe.
- Add cooked and crumbled bacon as a garnish for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 384 kcal
- Sugar: 8g
- Sodium: 728mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 58mg