Ingredients
Scale
- 1–2 tablespoons butter
- 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
- ¼ cup cornstarch
- 1 cup milk
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1 ½ cups shredded sharp cheddar cheese
Instructions
- In a skillet over medium-high heat, melt butter and sauté onions until softened.
- Add carrots, salt, and pepper; cook for another few minutes before stirring in garlic.
- Incorporate chopped potatoes and chicken stock; cover and simmer until potatoes are soft.
- Mix in broccoli florets and continue simmering until all vegetables are tender.
- In a small bowl, combine cornstarch with milk; gradually stir into the soup to thicken.
- Finally, add in shredded cheddar cheese; stir until melted and creamy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 302
- Sugar: 5g
- Sodium: 752mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 37mg