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Broccoli Potato Cheese Soup

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A heartwarming and creamy soup that combines rich flavors with wholesome ingredients, perfect for any time of year.

Ingredients

  • 1-2 tablespoons butter (for sautéing)
  • 1 onion (diced)
  • 2 medium carrots (diced)
  • 3 cloves garlic (minced)
  • 4 cups chicken stock (or vegetable broth)
  • ¼ cup cornstarch (to thicken the soup)
  • 1 cup milk (for creaminess)
  • 2 large potatoes (peeled and chopped into ½-inch cubes)
  • 16 ounces broccoli florets (fresh or frozen)
  • 1½ cups shredded sharp cheddar cheese (for flavor)
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper

Instructions

  1. Sauté the onions: In a large skillet, melt butter over medium-high heat. Add the diced onion and sauté until softened, about 3 minutes.
  2. Add the carrots: Stir in the diced carrots, salt, and pepper. Continue to cook for another 3-4 minutes until they start to soften.
  3. Add garlic: Add the minced garlic and sauté while stirring for about 30 seconds until fragrant.
  4. Simmer with potatoes: Add the chopped potatoes and chicken stock to the skillet. Cover and bring to a simmer. Allow it to simmer for about 10 minutes until the potatoes are just tender.
  5. Add broccoli: Stir in the broccoli florets and simmer for an additional 10 minutes until both the broccoli and potatoes are fork-tender.
  6. Thicken the soup: In a small bowl, whisk together the cornstarch and milk until smooth. Stir this mixture into the hot soup and allow to thicken.
  7. Add cheese: Finally, add the shredded cheddar cheese to the soup, stirring until melted and well combined.
  8. Serve: Ladle the soup into bowls and enjoy!

Notes

For a vegan version, use vegetable broth and a plant-based milk. Adjust the thickness by adding extra broth or milk if needed.

Find it online: https://easytocooknow.com/cheesy-broccoli-potato-soup-recipe/