If you’re craving a comforting and cozy bowl of goodness, this Broccoli Potato Cheese Soup Recipe will become your new go-to. It’s the perfect blend of tender potatoes, vibrant broccoli, and rich, melted cheddar cheese all simmered into a creamy, satisfying soup. Whether you’re looking for an easy weeknight dinner or a warm dish to impress your family, this soup offers both simplicity and incredible flavor in every spoonful.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this soul-warming soup. Each ingredient plays its part, from the sweetness of the carrots to the sharpness of cheddar cheese, bringing balance and depth to the dish.
- Butter: 1-2 tablespoons to sauté and add rich flavor and velvety texture.
- Onion: 1 diced, for a subtle, savory base that softens beautifully.
- Carrots: 2 medium diced, adding a hint of natural sweetness and color contrast.
- Garlic: 3 cloves minced, infusing the soup with aromatic warmth.
- Chicken stock: 4 cups to create a flavorful liquid base that enhances all the other ingredients.
- Cornstarch: ¼ cup to help thicken the soup and give it that perfect creamy consistency.
- Milk: 1 cup for richness and smooth texture without overpowering the flavors.
- Potatoes: 2 large peeled and chopped, supplying heartiness and tenderness.
- Broccoli florets: 16 oz fresh or frozen, for vibrant green color and a healthy crunch.
- Sharp cheddar cheese: 1½ cups shredded, melting into luscious, cheesy bliss.
- Salt: ½ teaspoon to bring out all the natural flavors.
- Ground pepper: ¼ teaspoon for a slight kick and balance.
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Sauté the Vegetables
Start by melting the butter in a large pot over medium-high heat. This buttery base is key for building flavor. Toss in the diced onion and sauté for about 3 minutes until softened and translucent. Add the diced carrots along with salt and pepper, cooking for a few more minutes until they start to soften. Finally, stir in minced garlic and sauté for 30 seconds to awaken those delicious aromas.
Step 2: Simmer the Potatoes and Broccoli
Next, add the chopped potatoes and chicken stock to the pot. Cover and bring everything to a gentle simmer. After about 10 minutes, when the potatoes begin to soften, stir in the broccoli florets. Let everything simmer together for another 10 minutes until both the potatoes and broccoli are fork-tender, creating the perfect texture for your soup.
Step 3: Thicken the Soup
In a small bowl, whisk the cornstarch into the milk until smooth to avoid lumps. Slowly pour this mixture into the simmering soup while stirring constantly. Bring the soup back to a gentle simmer, and watch as it thickens into a rich, creamy consistency that hugs the veggies beautifully.
Step 4: Add the Cheese
Finally, stir in the shredded sharp cheddar cheese. Keep stirring until the cheese melts entirely into the soup, making it luxuriously smooth and utterly irresistible. At this stage, you can taste and adjust seasoning if needed. Once the cheese has fully melted, your Broccoli Potato Cheese Soup Recipe is ready to enjoy.
Step 5: Serve
Ladle the soup into bowls for a warm, inviting meal that’s sure to please. Whether you’re relaxing after a long day or serving guests, this soup delivers comfort and satisfaction in every bite.
How to Serve Broccoli Potato Cheese Soup Recipe
Garnishes
Elevate your soup with a few simple garnishes. A sprinkle of extra shredded cheddar cheese adds a cheesy finish, while fresh herbs like chives or parsley bring a pop of color and freshness. For a bit of crunch, consider crispy bacon bits or toasted croutons, making each spoonful even more exciting.
Side Dishes
This soup pairs beautifully with crusty bread or warm garlic rolls, perfect for dipping into that creamy goodness. A fresh green salad with a light vinaigrette provides a crisp contrast and rounds out the meal nicely without overshadowing the soup’s rich flavors.
Creative Ways to Present
Serve the soup in rustic bread bowls to impress your guests visually and add an edible element that partners perfectly with the creamy texture. Or, for a cozy touch, top individual servings with a dollop of sour cream and a handful of shredded cheese, creating layers of flavor that make this Broccoli Potato Cheese Soup Recipe even more special.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer the soup to airtight containers and refrigerate. It will stay fresh for up to 3 days, making it a fantastic option for meal prep or quick reheats throughout the week.
Freezing
This soup freezes well, but keep in mind the texture of frozen potatoes can change slightly. Use freezer-safe containers and leave room for expansion. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring often to keep it smooth and prevent scorching. If the soup thickens too much, add a splash of milk or stock to bring it back to the perfect consistency.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken stock with vegetable broth, and you’ll have a delicious vegetarian version without losing any flavor or creaminess.
What type of cheese works best?
Sharp cheddar cheese is ideal because it melts smoothly and offers a robust flavor. You can experiment with other cheeses like gouda or Monterey Jack for different taste profiles, but make sure they melt well.
Can I use frozen broccoli?
Yes, frozen broccoli works just fine and is a convenient option. Just add it directly to the pot as the recipe instructs, and it will cook perfectly along with the potatoes.
Is this soup gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free chicken stock and cornstarch. It’s a great option for those avoiding gluten without compromising on flavor.
How can I make this soup creamier?
For an even creamier texture, you can stir in a splash of heavy cream at the end or blend part of the soup before adding the cheese to create a velvety smooth finish.
Final Thoughts
Whipping up this Broccoli Potato Cheese Soup Recipe is like giving yourself a warm, cheesy hug on a chilly day. It’s easy to make, irresistibly creamy, and packed with wholesome ingredients that satisfy both the body and soul. I truly hope you give it a try and find it as comforting and delicious as I do – it’s one recipe that never fails to delight!
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Broccoli Potato Cheese Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Broccoli Potato Cheese Soup is a creamy, comforting dish perfect for chilly days. Made with fresh vegetables, sharp cheddar cheese, and a smooth, thickened broth, this recipe delivers a hearty and flavorful soup that’s easy to prepare on the stovetop in just 45 minutes. The combination of tender potatoes, nutritious broccoli, and a cheesy finish makes it a favorite for family dinners or cozy lunches.
Ingredients
Vegetables
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 oz broccoli florets (fresh or frozen)
Liquids & Dairy
- 4 cups chicken stock
- 1 cup milk
- 1½ cups shredded sharp cheddar cheese
Other Ingredients
- 1–2 tablespoons butter
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté the Vegetables: Melt 1-2 tablespoons of butter in a large pot over medium-high heat. Add the diced onion and sauté for about 3 minutes until they begin to soften.
- Add Carrots and Seasoning: Stir in the diced carrots, salt, and pepper. Continue cooking for another 3-4 minutes to let the flavors combine.
- Add Garlic: Add the minced garlic and sauté for an additional 30 seconds, until fragrant but not browned.
- Simmer Potatoes and Broccoli: Add the chopped potatoes and chicken stock to the pot. Cover and bring to a simmer. Let it simmer for about 10 minutes until the potatoes start to soften.
- Add Broccoli: Stir in the broccoli florets and continue simmering for another 10 minutes, or until both the potatoes and broccoli are tender and fork-tender.
- Thicken the Soup: In a small bowl, whisk together the cornstarch and milk until smooth. Slowly stir this mixture into the simmering soup and bring it back to a simmer, stirring occasionally until the soup thickens.
- Add Cheese: Stir in the shredded sharp cheddar cheese until completely melted and the soup is smooth and creamy.
- Serve: Ladle the soup into bowls and enjoy warm. Optionally, garnish with extra shredded cheese or fresh herbs for added flavor and color.
Notes
- You can use fresh or frozen broccoli florets based on availability.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- If you prefer a smoother texture, use an immersion blender before adding the cheese.
- Adjust salt and pepper to taste, especially if using salted butter or salted chicken stock.
- To make it lighter, use low-fat milk and reduce butter to 1 tablespoon.
