Broccoli Potato Cheese Soup Recipe

Introduction

This Broccoli Potato Cheese Soup is a comforting and creamy dish perfect for chilly days. Packed with tender vegetables and sharp cheddar cheese, it’s both hearty and flavorful. Easy to make and sure to satisfy the whole family.

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 one to two tablespoons of butter in a skillet over medium-high heat. Sauté the diced onion until it begins to soften, about 3 minutes. Add the carrots, salt, and pepper, and cook for another 3–4 minutes. Stir in the minced garlic and sauté for 30 seconds.
2. Step 2: Add the chopped potatoes and chicken stock to the skillet. Cover and bring to a simmer. Let it simmer for about 10 minutes.
3. Step 3: Add the broccoli florets and continue to simmer until both the broccoli and potatoes are tender, about 10 more minutes. The potatoes should be fork-tender.
4. Step 4: In a small bowl, whisk the cornstarch into the milk until smooth. Stir this mixture into the hot soup to thicken it.
5. Step 5: Add the shredded sharp cheddar cheese to the soup and stir until melted and combined.
6. Step 6: Serve the soup warm and enjoy!

Tips & Variations

• Use vegetable broth instead of chicken stock for a vegetarian version of this soup.
• Experiment with different cheeses like Monterey Jack or Gruyère for a unique flavor.
• If the soup is too thick, add more milk or broth to reach your desired consistency.
• If the soup is too thin, simmer it a bit longer to let it thicken up.

Storage

Allow leftover soup to 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 for this soup?

Yes, frozen broccoli works perfectly and can be added directly without thawing. Just adjust the simmer time slightly if needed.

Is this soup suitable for vegetarians?

To make it vegetarian, simply substitute the chicken stock with vegetable broth. The rest of the ingredients are vegetarian-friendly.

Broccoli Potato Cheese Soup Recipe

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★★★★★

4.7 from 109 reviews

This Broccoli Potato Cheese Soup is a comforting, creamy, and cheesy soup perfect for chilly days. Featuring sautéed onions, carrots, garlic, tender potatoes, fresh broccoli, and shredded sharp cheddar cheese, it combines fresh vegetables with a rich, flavorful broth that is thickened with a smooth milk and cornstarch mixture. Easy to prepare on the stovetop, this hearty soup is ideal for a satisfying lunch or dinner.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 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
• 1 cup milk

Others

• 1–2 tablespoons butter
• 1/4 cup cornstarch
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Instructions

1. Sauté Vegetables: Melt 1 to 2 tablespoons of butter in a skillet over medium-high heat. Add the diced onion and sauté until it begins to soften, about 3 minutes. Then add the diced carrots, salt, and pepper, and cook for another 3 to 4 minutes. Finally, add the minced garlic and sauté while stirring for 30 seconds to release its aroma.
2. Simmer Potatoes: Add the peeled and cubed potatoes along with 4 cups of chicken stock to the skillet. Cover the pan and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the potatoes to start softening.
3. Add Broccoli: Add the broccoli florets to the pot and continue simmering until both the broccoli and potatoes are tender and fork-tender, approximately another 10 minutes.
4. Thicken Soup: In a small bowl, whisk the cornstarch into the milk until smooth. Slowly stir this mixture into the hot soup to thicken it evenly.
5. Add Cheese: Stir in the shredded sharp cheddar cheese until fully melted and incorporated into the soup, creating a creamy texture.
6. Serve: Once the cheese is melted and the soup is well combined, serve hot and enjoy your comforting broccoli potato cheese soup.

Notes

• You can substitute vegetable broth for chicken stock to make this recipe vegetarian.
• Use your favorite cheese variety if you prefer a different flavor profile, such as Monterey Jack or mozzarella.
• Adjust the soup’s consistency by adding more milk or broth if too thick, or simmer longer if too thin.
• Store leftover soup in an airtight container in the refrigerator for up to 3 days after cooling to room temperature.

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