Creamy Vegetable Cheddar Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1–2 tablespoons butter
02 -
1 onion, diced
03 -
2 medium carrots, diced
04 -
3 cloves garlic, minced
05 -
4 cups chicken stock
06 -
1/4 cup cornstarch
07 -
1 cup milk
08 -
2 large potatoes, peeled and chopped into 1/2-inch cubes
09 -
16 ounces broccoli florets (fresh or frozen)
10 -
1 1/2 cups shredded sharp cheddar cheese
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon ground pepper
# Instructions:
01 -
Melt butter in a skillet over medium-high heat. Sauté onion until beginning to soften, about 3 minutes. Add carrots, salt, and pepper, and cook for another 3-4 minutes. Add garlic and sauté for 30 seconds
02 -
Add potatoes and chicken broth. Cover and bring to a simmer. Simmer for about 10 minutes
03 -
Add broccoli and continue simmering until the broccoli and potatoes are tender—about 10 minutes. Potatoes should be fork-tender
04 -
In a small bowl, stir cornstarch into milk until smooth. Then, stir into the hot soup
05 -
Add in the cheese and stir until melted
06 -
Serve and enjoy!
# Notes:
01 -
Use vegetable broth instead of chicken broth for a vegetarian option
02 -
Feel free to use your favorite type of cheese
03 -
If soup is too thick, add more milk or broth; if too thin, simmer longer
04 -
Store leftovers in refrigerator for up to 3 days