A comforting and creamy soup combining the flavors of potatoes and broccoli, perfect for any season.
In a large pot, pour the chicken broth and bring it to a gentle boil.
Using low-sodium broth allows you to control the salt level in the soup.
Peel and cube the potatoes, then add them to the boiling broth.
Cut the potatoes into even-sized cubes for uniform cooking.
In a saucepan, melt the butter and sauté the diced onion, celery, and carrots until softened.
Cook the vegetables over medium heat to avoid burning.
Add the sautéed vegetables to the pot with the potatoes and broth.
Stir well to distribute the vegetables evenly.
Chop the broccoli into florets and add them to the pot. Cook until tender.
Cut the broccoli into small florets for quicker cooking.
Stir in the heavy cream and shredded cheddar cheese, ensuring they melt and blend into the soup.
Add the cream slowly to prevent curdling.
Mix the cornstarch with cold water to create a slurry, then add it to the soup to thicken.
Ensure the water is cold to prevent lumps in the slurry.
Cook the soup for a few more minutes, then remove from heat and serve hot.
Garnish with additional cheese or crispy bacon for extra flavor.
Continue in our app for the best experience
