Cheese Soup (Print Version)

Ingredients:

01 - 1-2 tbsp 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 cubed.
09 - 16 oz broccoli florets.
10 - 1½ cups shredded sharp cheddar cheese.
11 - ½ tsp salt.
12 - ¼ tsp ground pepper.

Instructions:

01 - Melt butter in a pan over medium heat. Add diced onions and sauté for 3 minutes.
02 - Add diced carrots, salt, and pepper. Cook for another 3-4 minutes.
03 - Add minced garlic and cook for 30 seconds, stirring constantly.
04 - Add cubed potatoes and chicken stock, then cover the pan and simmer for 10 minutes.
05 - Add broccoli florets and continue simmering until both potatoes and broccoli are tender.
06 - Mix cornstarch with milk in a separate bowl, then pour into the soup, stirring constantly until the soup thickens.
07 - Stir in shredded cheddar cheese until it melts smoothly into the soup.
08 - Serve warm and enjoy!.

Notes:

01 - Adjust the consistency by adding more milk if needed.
02 - For a vegetarian version, use vegetable stock instead of chicken stock.

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