This Broccoli Potato Cheese Soup is a hearty blend of potatoes, broccoli, and rich, cheesy goodness.

Scale

1–2 Tablespoons butter

1 onion (diced)

2 medium carrots (diced)

3 cloves garlic (minced)

4 cups chicken stock

¼ cup cornstarch

1 cup milk

2 large potatoes (peeled and chopped into ½-inch cubes)

16 ounces broccoli florets (fresh or frozen)

1½ cups shredded sharp cheddar cheese

½ teaspoon salt

¼ teaspoon ground pepper

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1. Melt one to two tablespoons of butter in a skillet over medium-high heat.

2. Sauté the onion in butter until the diced onions begin to soften, about 3 minutes.

3. Add carrots, salt, and pepper and continue to cook for another 3-4 minutes.

4. Then, add garlic and sauté, stirring, for 30 seconds.

5. Next, add the potatoes and chicken broth.

6. Cover and bring to a simmer. Simmer for about ten minutes.

7. Add broccoli and continue simmering until the broccoli and potatoes are tender—about 10 minutes. Potatoes should be fork-tender.

8. In a small bowl, stir cornstarch into milk until smooth. Then, stir into the hot soup.

9. Add in the cheese and stir until melted.

10. Serve and enjoy!

Let your leftover soup come to room temperature, then store it in an airtight container in the refrigerator for up to 3 days.