SERIOUSLY, I Can't Stop Making this Cheddar Broccoli and Potato Soup ❤️

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar has fewer calories, while processed cheese is often cheaper.

Prep the broccoli by cutting off the stock and plucking off the florets, cutting them into chunky pieces.

Chop the broccoli stock into thin pieces and keep the leaves.

Peel the carrots and cut them into chunks.

Cut potatoes into about half-inch cubes and place them in water to prevent discoloration.

In a soup pot, add 2 tablespoons of high quality butter and a pinch of salt, then sauté chopped onion for 3-4 minutes until golden brown.

Add minced garlic and sauté for about 30 seconds until fragrant.

Add chopped carrots and sauté for 1-2 minutes to enhance their sweetness.

Add more butter if desired for richness, then mix in cornstarch to avoid lumps.

Pour in about 4 cups of boiling water while mixing to maintain temperature and avoid lumps.

Add 1.5 tablespoons of low sodium chicken bouillon and let it dissolve in the broth.

Season with white pepper, paprika, and a pinch of nutmeg.

Add the diced potatoes and cover to simmer for 5-6 minutes.

Check the mixture occasionally to prevent sticking due to the cornstarch.

After 5-6 minutes, add the broccoli and cover to cook for about 7 minutes, checking halfway to stir for even cooking.

Test the potatoes for doneness after cooking the broccoli for 7 minutes.

Add about 2 cups of cheddar cheese to the pot, ensuring it's a good quality cheese for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens