Broccoli Potato Cheese Soup Recipe: A Warm and Comforting Classic

There’s nothing quite like a steaming bowl of soup on a chilly day, especially when it’s as creamy and satisfying as this Broccoli Potato Cheese Soup Recipe. Combining the earthy flavors of broccoli, the heartiness of potatoes, and the rich creaminess of cheddar cheese, this recipe is a go-to for anyone craving a wholesome and indulgent meal. Whether it’s a quick lunch or a cozy dinner, this soup has you covered.

Why You’ll Love This Recipe

• Easy to Make: A simple recipe with straightforward steps.
• Nutritious and Delicious: Packed with veggies and protein-rich cheese.
• Family-Friendly: Even picky eaters will enjoy this comforting dish.
• Customizable: Adjust the flavors and ingredients to suit your taste.

Ingredients for Broccoli Potato Cheese Soup

Here’s a detailed list of what you’ll need:

Core Ingredients

Step-by-Step Instructions

1. Sauté the Vegetables

• Melt 1–2 tablespoons of butter in a skillet over medium-high heat.
• Add the diced onion and sauté for about 3 minutes until it softens.
• Stir in the diced carrots, salt, and pepper, and cook for another 3–4 minutes.
• Add the minced garlic and sauté for 30 seconds until fragrant.

2. Simmer the Potatoes

• Pour in the chicken stock and add the cubed potatoes.
• Cover the pot and bring the mixture to a simmer.
• Simmer for about 10 minutes, or until the potatoes begin to soften.

3. Add the Broccoli

• Stir in the broccoli florets.
• Continue simmering for another 10 minutes until the broccoli and potatoes are fork-tender.

4. Thicken the Soup

• In a small bowl, whisk the cornstarch into the milk until smooth.
• Gradually stir this mixture into the hot soup, allowing it to thicken as it heats.

5. Add the Cheese

• Remove the soup from heat and slowly stir in the shredded cheddar cheese.
• Continue stirring until the cheese is completely melted and the soup is creamy.

6. Serve and Enjoy

• Ladle the soup into bowls and serve warm.
• Garnish with extra shredded cheese or fresh parsley for a finishing touch.

What Makes This Recipe Special?

1. Balanced Flavors

The savory cheddar, tender vegetables, and hint of garlic create a perfectly balanced soup.

2. Creamy Yet Light

The combination of cornstarch and milk thickens the soup without making it overly heavy.

3. One-Pot Wonder

This recipe comes together in a single pot, making cleanup a breeze.

Nutritional Information

Tips for the Best Broccoli Potato Cheese Soup

1. Use Fresh Ingredients

• Fresh broccoli and sharp cheddar cheese provide the best flavor.

2. Cut Evenly

• Dice the potatoes and carrots into uniform sizes to ensure even cooking.

3. Don’t Overcook

• Avoid overcooking the broccoli to maintain its vibrant green color and texture.

4. Adjust Consistency

• If the soup is too thick, add more chicken stock to thin it out.

Variations to Try

1. Add Protein

• Include cooked chicken or bacon bits for extra protein and flavor.

2. Make It Vegetarian

• Use vegetable stock instead of chicken stock to create a vegetarian version.

3. Spice It Up

• Add a pinch of red pepper flakes or cayenne for a bit of heat.

4. Swap the Cheese

• Experiment with different cheeses like Gruyere, Monterey Jack, or Parmesan for a unique twist.

Serving Suggestions

• Crusty Bread: Perfect for dipping into the creamy soup.
• Side Salad: A fresh green salad balances the richness of the soup.
• Baked Potatoes: Pair with baked potatoes for an extra hearty meal.

FAQ: Your Broccoli Potato Cheese Soup Questions Answered

1. Can I use frozen broccoli?

Yes! Frozen broccoli works just as well. Simply add it straight to the pot without thawing.

2. Can I make this soup ahead of time?

Absolutely. This soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

3. Can I freeze this soup?

While you can freeze it, the texture of the potatoes and cheese may change slightly. For best results, freeze before adding the cheese and stir it in when reheating.

4. What’s the best way to reheat leftovers?

Reheat on low heat on the stovetop, stirring occasionally. Add a splash of milk or stock to refresh the consistency.

5. Can I make it dairy-free?

Yes! Use a plant-based milk and dairy-free cheese. Coconut milk can also add creaminess.

6. How do I prevent the cheese from clumping?

Add the cheese off the heat and stir slowly to melt it evenly. Using freshly shredded cheese helps, as pre-shredded cheese often contains anti-caking agents.

Final Thoughts and Call to Action

This Broccoli Potato Cheese Soup Recipe is a must-try for anyone who loves a hearty, creamy meal. With its simple ingredients and easy preparation, it’s perfect for any night of the week. Whether you’re cooking for your family or just yourself, this soup will warm your heart and satisfy your cravings.

So why wait? Gather your ingredients and give this recipe a try tonight. Don’t forget to share your results and spread the joy of homemade comfort food!

Broccoli Potato Cheese Soup Recipe: A Warm and Comforting Classic

Print Recipe

Warm, creamy, and packed with flavor, this Broccoli Potato Cheese Soup is the ultimate comfort food. Tender potatoes, fresh broccoli, and sharp cheddar cheese come together in a velvety soup that’s perfect for chilly nights or cozy family meals.

 

• Author: ating
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Core Ingredients:

• 1–2 tbsp butter
• 1 onion, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 4 cups chicken stock
• 2 large potatoes, cubed
• 16 oz broccoli florets
• ¼ cup cornstarch
• 1 cup milk
• 1 ½ cups shredded sharp cheddar cheese
• ½ tsp salt
• ¼ tsp ground pepper

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Instructions

1. Sauté the Vegetables:
   • Melt butter in a large pot over medium heat.
   • Add diced onion and sauté for 3 minutes until softened.
   • Stir in carrots, salt, and pepper, and cook for another 3–4 minutes.
   • Add minced garlic and sauté for 30 seconds until fragrant.
2. Simmer the Potatoes:
   • Pour in chicken stock and add cubed potatoes.
   • Bring to a simmer, cover, and cook for about 10 minutes, or until the potatoes start to soften.
3. Add the Broccoli:
   • Stir in broccoli florets and continue simmering for another 10 minutes until the broccoli and potatoes are fork-tender.
4. Thicken the Soup:
   • In a small bowl, whisk cornstarch into the milk until smooth.
   • Gradually stir this mixture into the soup, allowing it to thicken as it heats.
5. Add the Cheese:
   • Remove the pot from heat and slowly stir in the shredded cheddar cheese.
   • Mix until the cheese is completely melted and the soup is creamy.
6. Serve and Enjoy:
   • Ladle the soup into bowls and serve warm.
   • Garnish with extra shredded cheese or fresh parsley for a finishing touch.

Notes

• Use freshly shredded cheese for a smoother texture; pre-shredded cheese may clump due to anti-caking agents.
• If the soup is too thick, thin it with additional chicken stock or milk.
• Avoid overcooking the broccoli to maintain its vibrant color and texture.