If you’re craving a comforting bowl of creamy goodness that’s packed with vibrant flavors and wholesome ingredients, then this Broccoli Potato Cheese Soup Recipe is about to become your new best friend in the kitchen. It’s the perfect marriage of tender potatoes, fresh broccoli, and sharp cheddar cheese, all coming together in a rich, velvety broth that warms you from the inside out. Whether it’s a chilly evening or you just need a nourishing meal that feels like a hug, this soup hits every mark with ease and a little bit of kitchen magic.
Ingredients You’ll Need
The beauty of this Broccoli Potato Cheese Soup Recipe lies in its simplicity. Each ingredient plays a crucial role, from building layers of flavor to creating that luxuriously creamy texture and the colorful pop you’ll love to see and taste.
- Onion, diced: Adds a sweet, aromatic base that makes every spoonful richer.
- Medium carrots, diced: Offer subtle sweetness and beautiful color.
- Garlic cloves, minced: Bring a gentle warmth and depth of flavor.
- Large potatoes, peeled and chopped: Provide body and creaminess when cooked down.
- Broccoli florets: The star green veggie that gives freshness and texture.
- Butter: For sautéing vegetables and adding a silky mouthfeel.
- Chicken stock: The savory liquid foundation that ties all ingredients together.
- Cornstarch: Used to thicken the soup, giving it that perfect consistency.
- Salt: Enhances all the flavors brilliantly.
- Ground pepper: Adds just the right amount of subtle heat.
- Milk: Softens the soup and makes it creamy without heaviness.
- Shredded sharp cheddar cheese: Melts into a luscious, cheesy finish.
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Sauté Vegetables
Start by melting butter in a large pot or Dutch oven over medium-high heat. Toss in the diced onion and cook until it’s soft and translucent, which usually takes about 3 minutes. Then add diced carrots along with salt and pepper, cooking for another 3 to 4 minutes so everything begins to soften and the flavors develop. Finally, stir in the garlic and sauté for just 30 seconds to release its aromatic punch without burning it.
Step 2: Simmer with Potatoes
Next, add the chopped potatoes and pour in the chicken stock. Cover the pot and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing those potatoes to start becoming tender and infusing the broth with their subtle earthiness.
Step 3: Add Broccoli
Once the potatoes are on their way, add the broccoli florets to the pot. Continue simmering for about 10 more minutes until both the potatoes and broccoli are perfectly tender but still hold their shape and color, making each bite lively and satisfying.
Step 4: Thicken with Cornstarch
In a small bowl, whisk together the cornstarch and milk until smooth. This slurry is the secret to giving your soup a thicker, creamier texture without heaviness. Pour it into the soup pot and stir well to combine and gently thicken the mixture.
Step 5: Melt Cheese
Finally, add the shredded sharp cheddar cheese straight into the pot. Stir continuously until the cheese has melted completely, turning your soup into a glossy, indulgent bowl of cheesy comfort that’s irresistible.
How to Serve Broccoli Potato Cheese Soup Recipe
Garnishes
To make your soup even more inviting, consider topping it with extra shredded cheddar cheese, a sprinkle of freshly cracked black pepper, or crispy bacon bits. A dollop of sour cream or some chopped fresh chives will add a beautiful touch of freshness and creaminess.
Side Dishes
This soup pairs perfectly with crunchy garlic bread or warm crusty rolls to scoop up every last bit. A simple green salad with a tangy vinaigrette is another great companion to balance out the hearty creaminess of the soup.
Creative Ways to Present
For a fun presentation, serve the soup in mini bread bowls or garnish individual servings with flower-shaped carrot slices or broccoli florets steamed just right. Layered bowls with cheese melted on top under the broiler create a gratin-like finish that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
This Broccoli Potato Cheese Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and flavor. You’ll find that the flavors deepen overnight, making it even more delicious the next day.
Freezing
Freezing is possible, but keep in mind that the texture of the broccoli and potatoes might change slightly once thawed. To freeze, cool the soup completely, then place it in freezer-safe containers or heavy-duty freezer bags. It will last up to 2 months in the freezer.
Reheating
Reheat gently on the stove over low heat, stirring frequently to prevent the cheese from sticking or separating. If the soup seems too thick, add a splash of milk or stock to bring it back to a perfect consistency.
FAQs
Can I make this soup vegetarian?
Absolutely! To make this Broccoli Potato Cheese Soup Recipe vegetarian, simply swap the chicken stock for a rich vegetable broth. The flavors will still be hearty and wonderful.
What if I don’t have sharp cheddar cheese?
You can use any type of cheese that melts well, like Monterey Jack, Gruyere, or even a mild Colby. Just keep in mind that the sharp cheddar gives that signature tangy kick.
Can I use frozen broccoli?
Yes, frozen broccoli works great in this recipe and can save prep time. Just add it directly to the pot and simmer until tender as directed.
Is cornstarch necessary?
Cornstarch helps thicken the soup without adding extra fat. If you don’t have it, you can substitute with flour, but mix it with a bit of cold milk before adding to avoid lumps.
How can I make this soup creamier?
For extra creaminess, feel free to add a splash of heavy cream or blend part of the soup with an immersion blender before adding the cheese. It’s your cozy bowl of soup, so adjust to your liking!
Final Thoughts
This Broccoli Potato Cheese Soup Recipe truly feels like a warm embrace on a plate. It’s easy to make, packed with wholesome ingredients, and endlessly comforting. Whether you’re cooking for family, friends, or yourself, this soup promises rich flavors and satisfying texture that will have everyone asking for seconds. Give it a try, and watch it become one of your favorite go-to recipes for cozy nights and happy hearts.
Print
Broccoli Potato Cheese Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This comforting Broccoli Potato Cheese Soup combines tender vegetables with a creamy cheddar cheese base. Featuring sautéed onions, carrots, garlic, potatoes, and fresh broccoli simmered in chicken stock, then thickened with a cornstarch-milk mixture and enriched with sharp cheddar cheese, this soup is perfect for a cozy meal. Ready in just 40 minutes, it serves six and offers a rich balance of flavors and textures.
Ingredients
Vegetables
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Dairy & Butter
- 1–2 tablespoons butter
- 1 cup milk
- 1 ½ cups shredded sharp cheddar cheese
Liquids & Thickener
- 4 cups chicken stock
- ¼ cup cornstarch
Seasonings
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt the butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté until softened and translucent, about 3 minutes. Then add the diced carrots along with salt and pepper, cooking for another 3 to 4 minutes. Finally, add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Simmer with Potatoes: Add the peeled and cubed potatoes to the pot along with the chicken stock. Cover and bring the mixture to a simmer. Let it simmer gently for 10 minutes to allow the potatoes to start softening.
- Add Broccoli: Stir in the broccoli florets and continue to simmer the soup until both the potatoes and broccoli are tender, approximately 10 more minutes.
- Thicken with Cornstarch: In a small bowl, whisk together the cornstarch and milk until completely smooth with no lumps. Gradually stir this mixture into the simmering soup to thicken the broth. Allow it to cook for a few minutes until the soup reaches a creamy consistency.
- Melt Cheese: Add the shredded sharp cheddar cheese to the soup and stir continuously until the cheese is fully melted and the soup is smooth and creamy.
- Serve: Ladle the hot soup into bowls and serve immediately for a warm, comforting meal.
Notes
- Use fresh or frozen broccoli florets depending on availability; frozen may need a few extra minutes to cook.
- For a vegetarian version, substitute the chicken stock with vegetable stock.
- Adjust the salt and pepper to taste after adding the cheese, as cheese can add extra saltiness.
- If you prefer a thicker soup, increase the cornstarch to ⅓ cup or add less milk when mixing the slurry.
- To make the soup creamier, use whole milk or add a splash of heavy cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
