🕒 Prep Time: 15 min
🕒 Cook Time: 25 min
🕒 Total Time: 40 min
🧄 Ingredients
- 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 oz broccoli florets (fresh or frozen)
- 1½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
👩🍳 Step-by-Step Instructions
- Sauté the aromatics: Melt the butter in a large pot over medium-high heat. Add diced onions and sauté for 3 minutes until soft.
- Build flavor: Add diced carrots, salt, and pepper. Cook another 3–4 minutes, then stir in minced garlic for 30 seconds until fragrant.
- Simmer the base: Pour in the chicken stock and add chopped potatoes. Bring to a simmer, cover, and cook for 10 minutes.
- Add broccoli: Toss in the broccoli florets and continue simmering another 10 minutes until the vegetables are fork-tender. 🥦🥔
- Thicken the soup: In a small bowl, mix cornstarch and milk until smooth. Stir into the soup and cook until it thickens.
- Get cheesy: Turn off the heat and stir in the shredded cheddar until fully melted. Taste and adjust seasoning.
- Serve hot and enjoy the melty, creamy comfort!
💡 Pro Tips
- Make it vegetarian: Use veggie broth instead of chicken stock.
- Storage tip: Let it cool completely, then refrigerate in an airtight container for up to 3 days.
- Extra creamy? Stir in a splash of heavy cream or top with extra cheese when serving.
🍽️ Nutrition Info
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 384 | 16g | 35g | 21g | 5g | 8g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
