Broccoli Potato Cheese Soup Recipe

Introduction

This Broccoli Potato Cheese Soup is a comforting, creamy delight perfect for chilly days. Packed with tender vegetables and sharp cheddar, it’s both hearty and flavorful, making it an ideal meal for any time of year.

Ingredients

• 1–2 tablespoons butter
• 1 onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 4 cups chicken stock
• 1/4 cup cornstarch
• 1 cup milk
• 2 large potatoes, peeled and chopped into 1/2-inch cubes
• 16 ounces broccoli florets (fresh or frozen)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Instructions

1. Step 1: Melt 1 to 2 tablespoons of butter in a skillet over medium-high heat. Sauté the diced onion until it begins to soften, about 3 minutes.
2. Step 2: Add the diced carrots, salt, and pepper. Cook for another 3–4 minutes, then add the minced garlic and sauté for 30 seconds, stirring constantly.
3. Step 3: Add the chopped potatoes and chicken stock to the skillet. Cover and bring to a simmer. Let it simmer for about 10 minutes.
4. Step 4: Stir in the broccoli florets and continue simmering until both broccoli and potatoes are tender, about 10 minutes. Potatoes should be fork-tender.
5. Step 5: In a small bowl, whisk the cornstarch into the milk until smooth. Slowly stir this mixture into the hot soup to thicken it.
6. Step 6: Add the shredded cheddar cheese and stir until it melts completely into the soup.
7. Step 7: Serve hot and enjoy your creamy Broccoli Potato Cheese Soup!

Tips & Variations

• Use vegetable broth instead of chicken broth for a vegetarian-friendly version.
• Swap sharp cheddar for your favorite cheese like gouda or mozzarella to change the flavor profile.
• If the soup is too thick, add more milk or broth to reach your desired consistency. If it’s too thin, simmer a bit longer to thicken.

Storage

Let leftover soup cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this soup. Simply add it directly to the pot during the simmering stage without thawing first.

Is this soup suitable for freezing?

You can freeze this soup, but because of the potatoes and cheese, the texture may change slightly. For best results, freeze without cheese and add it when reheating.

Broccoli Potato Cheese Soup Recipe

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★★★★★

4.9 from 136 reviews

This hearty Broccoli Potato Cheese Soup is a creamy and comforting dish perfect for chilly days. Made with tender potatoes, fresh or frozen broccoli florets, sharp cheddar cheese, and a flavorful vegetable or chicken broth base, it’s a delicious way to enjoy a nourishing bowl of soup. The butter sautéed vegetables add depth, while the cornstarch and milk mixture thickens the soup to a perfect creamy consistency without heaviness.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 2 large potatoes, peeled and chopped into 1/2-inch cubes
• 16 ounces broccoli florets (fresh or frozen)

Liquids & Dairy

• 4 cups chicken stock (or vegetable broth for vegetarian option)
• 1 cup milk
• 1 1/2 cups shredded sharp cheddar cheese

Others

• 1–2 tablespoons butter
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Instructions

1. Sauté Vegetables: Melt one to two tablespoons of butter in a skillet over medium-high heat. Sauté the diced onion in butter until it begins to soften, about 3 minutes. Add diced carrots, salt, and pepper, cooking for another 3-4 minutes, then add minced garlic and sauté, stirring constantly, for 30 seconds to release its aroma and flavor.
2. Simmer Potatoes: Add the peeled and chopped potatoes and chicken broth to the skillet. Cover the pan and bring to a simmer. Let it simmer uncovered for about 10 minutes until the potatoes start to soften.
3. Add Broccoli: Stir in the broccoli florets and continue simmering the soup on medium heat until both broccoli and potatoes are tender and fork-tender, approximately 10 more minutes.
4. Thicken Soup: In a small bowl, whisk together cornstarch and milk until smooth without lumps. Stir this mixture slowly into the hot soup to thicken it evenly.
5. Add Cheese: Finally, add the shredded sharp cheddar cheese to the soup and stir continuously until the cheese is fully melted and the soup turns creamy and smooth.
6. Serve: Ladle the soup into bowls and serve hot. Enjoy this comforting bowl of Broccoli Potato Cheese Soup!

Notes

• Broth: For a vegetarian option, substitute chicken broth with vegetable broth.
• Cheese: Use your favorite type of cheese like gouda or mozzarella for a different flavor profile.
• Consistency: Adjust thickness by adding more milk or broth if the soup is too thick, or simmer longer if too thin.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days after it cools to room temperature.

Keywords: Broccoli Potato Cheese Soup, Creamy Broccoli Soup, Easy Cheese Soup, Comfort Food Soup, Vegetarian Soup Recipe