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Broccoli Potato Cheese Soup Recipe: A Warm and Comforting Classic

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.

 

Ingredients

Scale

Core Ingredients:

  • 12 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

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.