Ingredients
Scale
- 1-2 tablespoons Butter
- 1 Onion, diced
- 2 medium Carrots, diced
- 3 cloves Garlic, minced
- 4 cups Chicken stock (or vegetable stock for a vegetarian option)
- ¼ cup Cornstarch
- 1 cup Milk
- 2 large Potatoes, peeled and chopped
- 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 diced onion until softened, about 3 minutes.
- Add the diced carrots, salt, and pepper, continuing to cook for another 3 to 4 minutes until the carrots start to soften.
- Add the minced garlic and stir for about 30 seconds until fragrant.
- Incorporate the chopped potatoes and chicken stock into the mixture, cover, and bring it to a simmer. Let it simmer for about 10 minutes.
- Add the broccoli florets and keep simmering until both the broccoli and potatoes are tender, about another 10 minutes.
- In a small bowl, mix the cornstarch with the milk until smooth, then stir this into the hot soup.
- Lastly, stir in the cheddar cheese and mix until fully melted and incorporated.
Notes
Use fresh ingredients for the best flavor. Pair with crusty bread or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg