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
- Start with the basics: Heat 1–2 tablespoons of butter in a large pot over medium-high heat. Toss in your diced onion and sauté for about 3 minutes until softened. Don’t rush this step; the onion’s sweetness comes out as it cooks.
- Add color and flavor: Stir in your diced carrots, salt, and pepper. Cook for another 3–4 minutes, letting the carrots soften slightly. Then add the garlic and cook for just 30 seconds—you don’t want it to burn!
- Simmer the veggies: Add the cubed potatoes and chicken stock to the pot. Cover and bring everything to a simmer. Let it bubble away for about 10 minutes. The potatoes will start to soften, and the broth will smell amazing.
- Bring on the broccoli: Stir in your broccoli florets and keep simmering until the broccoli and potatoes are tender—another 10 minutes or so. Test the potatoes with a fork; they should easily break apart.
- Thicken it up: In a small bowl, whisk together the cornstarch and milk until smooth. Stir this into the hot soup, and watch as it thickens right before your eyes.
- Cheese, please! Lower the heat and stir in the shredded cheddar cheese a handful at a time. Let it melt completely before adding more. You’ll end up with a creamy, cheesy base that coats every bite.
- Taste and serve: Adjust the seasoning if needed, ladle into bowls, and dig in!
Notes
Got leftovers? Lucky you! This soup stores well in the fridge for up to 3 days in an airtight container. When reheating, warm it gently on the stovetop or in the microwave, stirring frequently to prevent the cheese from separating. If it thickens too much, just add a splash of milk or stock to loosen it up. For longer storage, you can freeze it for up to 2 months, but keep in mind that the texture may change slightly because of the dairy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner