Cheddar Broccoli Potato Soup
A hearty and delicious creamy cheddar broccoli potato soup that's easy to make, perfect for a weeknight dinner.
Equipment
- large pot
Ingredients
Vegetables
- 2 pounds red potatoes peeled, diced into bite-size pieces
- 1 cup onions diced
- 12 ounces broccoli florets
Liquids
- 32 ounces chicken broth
- 8 ounces heavy whipping cream
- 1 tablespoon olive oil for cooking
- 2 tablespoons olive oil
Dry Ingredients
- ¼ cup corn starch
- 1 teaspoon pepper
- 1 teaspoon salt
Cheese
- 4 cups sharp cheddar cheese shredded
Instructions
Cooking Instructions
- In a large pot, heat olive oil over medium heat, add potatoes and onions and cook until slightly above tender.
- Add broccoli florets and corn starch to pot. Stir until everything is coated evenly.
- Pour chicken broth and heavy cream into pot. Stir to combine.
- Bring soup to a boil, reduce heat and cook until potatoes are tender and then add the shredded cheese. Stir.
- Let simmer until thick. Add salt and pepper to taste.
Notes
Peel your potatoes to avoid affecting the texture of the soup. Use a block of cheese for smoother consistency. Store leftovers in an airtight container in the fridge for up to four days. Do not freeze due to dairy content which may change texture.
Nutrition
Serving: 1cupCalories: 320kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 60mgCalcium: 300mgIron: 1mg
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