Cheesy Broccoli Potato Soup (Print Version)

# Ingredients:

01 - 1 diced onion.
02 - 1-2 tablespoons of butter.
03 - 2 chopped carrots.
04 - 3 minced garlic cloves.
05 - 4 cups of chicken broth.
06 - A quarter cup of cornstarch.
07 - Two big potatoes, cubed.
08 - A cup of milk.
09 - One and a half cups of sharp cheddar cheese.
10 - A 16-ounce bag of broccoli florets.
11 - 1/2 teaspoon of salt.
12 - 1/4 teaspoon of black pepper.

# Instructions:

01 - Heat up a pan and melt butter over medium heat.
02 - Sauté the onion for about 3 minutes until it softens.
03 - Throw in the carrots, along with some salt and pepper, and cook for around 3-4 minutes.
04 - Mix in the garlic and cook for just half a minute.
05 - Toss in the potatoes and pour in the chicken broth. Cover the pan and let it simmer.
06 - Cook for 10 minutes, then add broccoli. Continue cooking another 10 minutes until everything's soft.
07 - Whisk together milk and cornstarch. Slowly mix it into the soup.
08 - Stir in the cheese and keep stirring until it melts completely.
09 - Ladle into bowls and enjoy it piping hot.

# Notes:

01 - Store for up to 3 days in the fridge. Cool it before storing.

Back