Broccoli Cheddar Cheese Soup with Potatoes

★Ingredients

2 tablespoons butter

2 garlic cloves, minced

1 small onion, diced

1 large carrot, diced

2 medium potatoes, peeled and cubed

2 cups broccoli florets

4 cups vegetable or chicken broth

2 cups shredded sharp cheddar cheese

1 cup heavy cream or half-and-half

1 teaspoon mustard powder (optional)

Salt and pepper, to taste

1 tablespoon cornstarch (optional, for thickening)

★Instructions

  1. Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion and garlic, and sauté until soft and fragrant, about 3-4 minutes. Add the carrot and potatoes, cooking for another 5 minutes.
  2. Cook the Broccoli: Add the broccoli florets and broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the vegetables are tender.
  3. Add the Cream: Stir in the cream or half-and-half. Let it warm up for 2-3 minutes without boiling.
  4. Add the Cheese: Gradually stir in the shredded cheddar cheese, allowing it to melt completely. If using mustard powder, add it at this point for a hint of extra flavor.
  5. Thicken the Soup (Optional): If you prefer a thicker soup, dissolve the cornstarch in a small amount of water and stir it into the soup. Let it simmer until the soup thickens.
  6. Season and Serve: Taste the soup and add salt and pepper to your liking. Serve hot with crusty bread or a side salad.

Enjoy!

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