Broccoli Potato Cheese Soup (Print Version)

# Ingredients:

→ Base 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 - ¼ cup cornstarch
07 - 1 cup milk
08 - 2 large potatoes, peeled and chopped into ½-inch cubes
09 - 16 ounces broccoli florets, fresh or frozen
10 - 1½ cups shredded sharp cheddar cheese
11 - ½ teaspoon salt
12 - ¼ teaspoon ground pepper

# Instructions:

01 - Melt 1-2 tablespoons of butter in a skillet over medium-high heat. Sauté diced onion until softened, about 3 minutes.
02 - Add diced carrots, salt, and pepper. Cook for an additional 3-4 minutes, stirring occasionally. Add minced garlic and sauté for 30 seconds.
03 - Add peeled and cubed potatoes along with chicken stock. Cover and bring to a simmer, cooking for about 10 minutes.
04 - Add broccoli florets to the pot and continue simmering until both the potatoes and broccoli are tender, approximately 10 minutes.
05 - In a small bowl, mix cornstarch with milk until smooth. Slowly stir the mixture into the hot soup.
06 - Stir in shredded sharp cheddar cheese until fully melted and combined.
07 - Ladle the soup into bowls and serve hot. Enjoy your meal!

# Notes:

01 - Let leftover soup cool to room temperature before storing it in an airtight container. Refrigerate for up to 3 days.

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