Broccoli Potato Cheese Soup Recipe

– 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

Directions:

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

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

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

8. Add in the cheese and stir until melted.

9. Serve and enjoy!