Broccoli Potato Cheese Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add Cheese: Stir in the shredded sharp cheddar cheese until fully melted and incorporated into the soup, creating a creamy texture.
- 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
