Ingredients
Scale
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 4 cups chicken stock
- 1 cup milk
- ¼ cup cornstarch
- 1 ½ cups shredded sharp cheddar cheese
Instructions
- In a large skillet over medium-high heat, melt butter and sauté the onion until softened. Add carrots, salt, and pepper; cook for another few minutes. Stir in garlic.
- Add potatoes and chicken stock; cover and simmer for about 10 minutes until potatoes soften.
- Mix in broccoli florets and simmer until both broccoli and potatoes are tender.
- Combine cornstarch with milk in a small bowl; gradually stir into the soup to thicken.
- Incorporate shredded cheddar cheese until fully melted.
- Serve hot in bowls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing/Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg