If you’re craving a comforting bowl of pure deliciousness that feels like a warm hug in a bowl, the Broccoli Potato Cheese Soup Recipe is exactly what you need. This hearty soup blends tender broccoli, creamy potatoes, and sharp cheddar cheese into a velvety, satisfying dish that is both nourishing and rich in flavor. Whether it’s a chilly evening or you’re simply in the mood for a wholesome meal, this recipe hits all the right notes with its perfect balance of fresh ingredients and cheesy goodness.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients might be simple, but each one plays a critical role in making the Broccoli Potato Cheese Soup Recipe shine. From the sweetness of sautéed onions and carrots to the creamy texture of potatoes and cheese, every component is thoughtfully included to build layers of flavor and satisfying texture.
- Butter: Use one to two tablespoons for a rich base that brings all the sautéed veggies together.
- Onion, diced: Adds sweetness and depth as it softens in the butter.
- Carrots, diced: Bring a subtle earthiness and a bit of natural sweetness to the soup.
- Garlic, minced: Infuses a warm, savory aroma that lifts every spoonful.
- Chicken stock: The flavorful liquid foundation that makes the soup comforting and hearty.
- Cornstarch: Helps thicken the soup to the perfect creamy consistency without heaviness.
- Milk: Adds smooth creaminess, balancing the flavors.
- Potatoes, peeled and chopped: Offer body and a luscious texture, making every bite satisfying.
- Broccoli florets: Use fresh or frozen for that vibrant green color and slight crunch.
- Sharp cheddar cheese, shredded: The star ingredient that melts luxuriously throughout the soup.
- Salt: Enhances all the natural flavors.
- Ground pepper: Gives a gentle kick and rounding spice.
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Sauté the Vegetables
Begin by melting butter in a skillet over medium-high heat. Adding diced onions first, sauté them until they start to soften and become fragrant, around three minutes. Next, toss in the diced carrots alongside salt and pepper, letting them cook to develop sweetness and a slight bite for another few minutes. Finish this step by stirring in your minced garlic, cooking just until fragrant—about 30 seconds is all it takes to awaken those wonderful aromas.
Step 2: Simmer the Potatoes
Once your base vegetables are beautifully softened, add the chopped potatoes and pour in the chicken stock. Cover the pot and bring the mixture to a gentle simmer. Let this bubble away for approximately 10 minutes so the potatoes begin to soften and release their natural creaminess into the soup.
Step 3: Add Broccoli
Next, introduce the vibrant broccoli florets to the pot. Allow everything to simmer together until both the broccoli and potatoes are fork-tender. This step, taking about 10 minutes, ensures the vegetables meld harmoniously while maintaining just the right amount of texture.
Step 4: Thicken the Soup
To achieve that beloved creamy texture, whisk cornstarch into the milk until smooth, then stir this mixture into your simmering soup. As it cooks, you’ll notice the soup thickening beautifully, embracing a luscious consistency without becoming too heavy or gloopy.
Step 5: Add Cheese
Finally, stir in the shredded sharp cheddar cheese, allowing it to melt fully into the hot soup. This step transforms the soup into the rich, cheesy delight you’re after, bringing every ingredient together with a velvety finish that makes this Broccoli Potato Cheese Soup Recipe truly unforgettable.
How to Serve Broccoli Potato Cheese Soup Recipe
Garnishes
Elevate the presentation and flavor with simple garnishes like a sprinkle of extra shredded cheddar, freshly chopped parsley or chives, and a few twists of freshly ground black pepper. A dollop of sour cream or a crunchy handful of toasted breadcrumbs can also add delightful contrasts in texture and creaminess.
Side Dishes
This soup pairs exceptionally well with crispy garlic bread, warm crusty rolls, or even a fresh green salad dressed lightly with lemon vinaigrette. These sides provide a complementary crunch and freshness, balancing the soup’s richness and making your meal feel special and complete.
Creative Ways to Present
For a fun twist, serve the Broccoli Potato Cheese Soup Recipe in mini bread bowls or hollowed-out roasted bell peppers for a visually appealing and edible “container.” You can also layer the soup with crumbled bacon or swirl in a vibrant pesto for a bright burst of herbaceous flavor that surprises and delights every guest.
Make Ahead and Storage
Storing Leftovers
You can store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Keep the soup chilled promptly after cooking to maintain freshness and flavor. Before storing, allow it to cool slightly but not completely to avoid condensation inside the container.
Freezing
This soup freezes well, making it a convenient option for busy days. Transfer cooled soup into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. It will keep for up to 3 months and thaw comfortably in the refrigerator overnight before reheating.
Reheating
Reheat your Broccoli Potato Cheese Soup Recipe gently on the stove over medium-low heat, stirring occasionally to prevent sticking or curdling. If the soup seems too thick after reheating, stir in a splash of milk or broth to loosen it back to your preferred consistency. Microwave reheating is fine too; just heat in short intervals, stirring frequently.
FAQs
Can I use vegetable stock instead of chicken stock?
Absolutely! Using vegetable stock will make this Broccoli Potato Cheese Soup Recipe vegetarian-friendly without compromising depth of flavor. Just be sure to choose a rich, well-seasoned vegetable broth for the best taste.
What type of potatoes work best?
Medium-starch potatoes like Yukon Gold are ideal since they hold their shape well while still contributing creaminess as they cook. Russets can be used but tend to break down more, making the soup thicker.
Can I make this soup vegan?
Yes, by substituting butter with oil, using plant-based milk, vegetable broth, and vegan cheese alternatives, you can enjoy a delicious, dairy-free version of this Broccoli Potato Cheese Soup Recipe.
How do I prevent the soup from getting grainy when reheating?
To keep the soup silky, reheat slowly over low heat and avoid boiling it. Stir frequently and add extra milk or broth if it seems to be thickening too much or separating.
Can I add other vegetables to this soup?
Definitely! Feel free to toss in peas, corn, or spinach for extra nutrients and color. Just add them near the end of the simmering stage so they don’t overcook and lose their vibrancy.
Final Thoughts
This Broccoli Potato Cheese Soup Recipe is one of those dishes that never fails to comfort and satisfy. The combination of fresh vegetables and melty cheese creates a classic flavor that feels like home in every bite. I can’t recommend enough giving this recipe a try—whether for weeknight dinners or weekend family gatherings, it’s guaranteed to become a beloved favorite!
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Broccoli Potato Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and creamy Broccoli Potato Cheese Soup that’s perfect for a comforting meal. This recipe combines tender potatoes, vibrant broccoli, and sharp cheddar cheese in a flavorful chicken broth, thickened with cornstarch and enriched with milk and butter. Ready in just 40 minutes and serving 6, it’s ideal for a cozy family dinner or lunch.
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)
Liquids & Dairy
- 4 cups chicken stock
- 1 cup milk
- 1–2 tablespoons butter
- 1 ½ cups shredded sharp cheddar cheese
Others
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt 1 to 2 tablespoons of butter in a skillet over medium-high heat. Add the diced onion and sauté for about 3 minutes until it begins to soften. Then add the diced carrots along with salt and pepper, cooking them for another 3 to 4 minutes. Finally, add minced garlic and continue sautéing while stirring for 30 seconds to release its aroma.
- Simmer Potatoes: Add the chopped potatoes and chicken stock to the skillet. Cover the skillet and bring the mixture to a simmer. Let it simmer gently for about 10 minutes, allowing the potatoes to start cooking through.
- Add Broccoli: Stir in the broccoli florets and continue simmering the soup uncovered until both the broccoli and potatoes are tender, which should take about 10 minutes. Check that the potatoes are fork-tender at this stage.
- Thicken Soup: In a small bowl, mix the cornstarch with milk until smooth to create a slurry. Slowly stir this mixture into the hot soup to thicken it while continuing to cook for a couple more minutes to remove any raw cornstarch taste.
- Add Cheese: Add the shredded sharp cheddar cheese to the soup and stir continuously until the cheese is fully melted and the soup has a creamy texture.
- Serve: Once the cheese has melted and the soup has thickened, taste and adjust seasoning if necessary. Serve hot and enjoy your comforting homemade Broccoli Potato Cheese Soup!
Notes
- Use fresh or frozen broccoli florets as per availability; frozen broccoli works well if fresh is not accessible.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Adjust the thickness of the soup by varying the amount of cornstarch or milk.
- Sharp cheddar cheese provides the best flavor, but feel free to substitute with any meltable cheese of your choice.
- For a smoother soup, you can blend part of the soup after cooking the vegetables.
- This soup freezes well — cool completely before freezing and reheat gently.
