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Potato, Broccoli, & 3-Cheese Soup

Author: Michelle De La Cerda
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Ingredients

  • 32 oz . vegetable stock/broth (or chicken, I won’t tell)
  • 2 celery ribs; chopped
  • 2 carrots; chopped
  • 1 small onion; chopped
  • 4 cups potatoes; cubed
  • 4 cups broccoli; into florets
  • 8 oz . cheddar cheese; grated
  • 3 oz . cream cheese
  • 4 oz . white cheddar (I used extra sharp)
  • 1½-2 cups of milk
  • 2 green onions; sliced
  • 1-2 tbsp . cornstarch (optional)
  • Salt/pepper; to taste.

Instructions

  1. In a large pot, bring the stock, potatoes, carrots, onions, and celery to a boil.
  2. Add salt and pepper. 
  3. Cover and reduce heat to medium.  Cook for 8-10 minutes or until the vegetables are tender. 
  4. Add the broccoli. Cook for 2 minutes. 
  5. Add the cream cheese and stir frequently as to facilitate melting. 
  6. Slowly add both the cheddar cheeses. 
  7. The soup will quickly begin to thicken as the cheese melts. 
  8. Add the milk, a half of a cup at a time, stirring constantly until the soup has reached the desired thickness. 
  9. Taste, and add any additional salt and pepper as needed. 
  10. If an even thicker soup is desired, remove 1 cup of the hot liquid and place it into a bowl. 
  11. Add the cornstarch, (no more than 2 tablespoons) a small amount at a time. 
  12. Whisk briskly to make sure the cornstarch does not clump. 
  13. Pour the thickened broth back into the pot and stir well, making sure it is fully incorporated into the soup. 
  14. Cook on low for 5 minutes.  Serve and garnish with green onions.