Cheesy Broccoli Potato Bowl (Printable Version)
Thick, cheesy goodness with potatoes and broccoli. Feels like a warm hug, done fast.
# What You'll Need:
→ Base Ingredients
01 -
16 ounces broccoli florets (use fresh if you've got them, frozen works fine too)
02 -
2 large potatoes, peel them and then chop into half-inch cubes
03 -
4 cups chicken stock
04 -
3 garlic cloves, minced up
05 -
2 medium carrots, diced up small
06 -
1 onion, chopped
07 -
1-2 tablespoons of butter
→ Thickening and Flavor
08 -
½ teaspoon salt
09 -
¼ teaspoon ground pepper
10 -
1½ cups sharp cheddar, shredded
11 -
1 cup milk
12 -
¼ cup cornstarch
# Steps to Follow:
01 -
Scoop soup into your bowls and eat while it's hot. That's it!
02 -
Keep stirring while you add the cheese. Let it melt in and get all creamy.
03 -
In another bowl, whisk your cornstarch and milk together until it’s totally smooth. Pour this into your soup to get it nice and thick.
04 -
Toss in the broccoli and let everything bubble away until both the potatoes and broccoli are soft enough to easily poke with a fork. That'll take about ten minutes.
05 -
Now add the chopped potatoes and chicken stock. Pop a lid on, get it simmering, and give it about 10 minutes.
06 -
Sprinkle in your carrots, salt, and pepper. Let it cook for another couple of minutes, then add the garlic and stir for 30 seconds.
07 -
Grab a skillet, melt your butter over medium-high heat, then throw in the onion and cook until soft. Shouldn’t take more than three minutes.
# Additional Notes:
01 -
Wait for the soup to cool down before you stick it in an airtight container. It'll last in your fridge for about three days.