Broccoli Potato Cheese Soup Recipe

Introduction

This comforting Broccoli Potato Cheese Soup combines tender vegetables with a rich, cheesy broth for a satisfying meal. It’s perfect for chilly days when you want something hearty and easy to make.

Ingredients

• 1–2 tablespoons butter
• 1 onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 4 cups chicken stock
• ¼ cup cornstarch
• 1 cup milk
• 2 large potatoes, peeled and chopped into ½-inch cubes
• 16 ounces broccoli florets (fresh or frozen)
• 1½ cups shredded sharp cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon ground pepper

Instructions

1. Step 1: Melt one to two tablespoons of butter in a skillet over medium-high heat.
2. Step 2: Sauté the diced onion in the butter until it begins to soften, about 3 minutes.
3. Step 3: Add diced carrots, salt, and pepper, then cook for another 3–4 minutes.
4. Step 4: Add minced garlic and sauté while stirring for 30 seconds.
5. Step 5: Add the chopped potatoes and chicken stock to the skillet.
6. Step 6: Cover and bring to a simmer. Let it simmer for about 10 minutes.
7. Step 7: Add the broccoli florets and continue simmering until both broccoli and potatoes are tender, about another 10 minutes. Potatoes should be fork-tender.
8. Step 8: In a small bowl, stir cornstarch into milk until smooth, then stir this mixture into the hot soup.
9. Step 9: Add shredded cheddar cheese and stir until melted and fully combined.
10. Step 10: Serve the soup hot and enjoy!

Tips & Variations

• For a vegetarian version, substitute chicken stock with vegetable broth.
• Use sharp cheddar for a more robust cheese flavor or mild cheddar for a creamier taste.
• If you prefer a smoother texture, use an immersion blender to blend part or all of the soup before adding cheese.
• Add cooked bacon or ham bits for extra savory depth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally to prevent scorching. The soup may thicken when chilled; add a splash of milk or stock when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this soup?

Yes, frozen broccoli works well and can be added directly to the soup without thawing. Just adjust cooking time slightly until the broccoli is tender.

Can I make this soup dairy-free?

To make it dairy-free, substitute butter with a plant-based alternative and use a dairy-free milk like almond or oat milk. Replace cheddar with a dairy-free cheese or omit it entirely for a lighter version.

Broccoli Potato Cheese Soup Recipe

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★★★★★

4.5 from 59 reviews

This comforting Broccoli Potato Cheese Soup combines tender potatoes and vibrant broccoli florets in a creamy, cheesy broth. Sautéed onions, carrots, and garlic add depth of flavor, while sharp cheddar cheese enriches the soup to a smooth, indulgent texture. Perfect for a cozy meal any time of the year.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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 and Dairy

• 4 cups chicken stock
• 1 cup milk
• 1½ cups shredded sharp cheddar cheese

Other Ingredients

• 1–2 tablespoons butter
• ¼ cup cornstarch
• ½ teaspoon salt
• ¼ teaspoon ground pepper

Instructions

1. Melt Butter: Melt one to two tablespoons of butter in a skillet over medium-high heat to prepare for sautéing the vegetables.
2. Sauté Onions: Add the diced onion to the melted butter and sauté until the onions begin to soften, about 3 minutes, enhancing their natural sweetness.
3. Add Carrots and Season: Stir in the diced carrots along with salt and ground pepper, cooking for an additional 3-4 minutes to begin softening the carrots and blending the flavors.
4. Add Garlic: Add minced garlic and cook, stirring continuously, for 30 seconds to release its aroma without burning.
5. Add Potatoes and Broth: Incorporate the chopped potatoes and pour in the chicken broth. Cover the skillet and bring the mixture to a simmer.
6. Simmer Potatoes: Allow the soup to simmer for about 10 minutes to begin cooking the potatoes.
7. Add Broccoli and Continue Simmering: Stir in the broccoli florets and continue simmering until both broccoli and potatoes are tender and the potatoes are fork-tender, approximately 10 more minutes.
8. Make Cornstarch Slurry: In a small bowl, mix cornstarch into the milk until smooth to create a slurry, which will help thicken the soup.
9. Thicken Soup: Stir the cornstarch and milk mixture into the hot soup, allowing it to thicken gently over heat.
10. Add Cheese: Mix in the shredded sharp cheddar cheese and stir until fully melted, creating a rich and creamy texture.
11. Serve: Ladle the soup into bowls and enjoy warm.

Notes

• You can substitute vegetable stock for chicken stock to make the soup vegetarian-friendly.
• For a thicker soup, reduce the amount of chicken stock slightly or increase cornstarch by a tablespoon.
• Using sharp cheddar cheese adds a nice tangy flavor; mild cheddar can be used for a creamier taste.
• Fresh broccoli adds better texture, but frozen broccoli works well and is convenient.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop to prevent cheese from curdling.

Keywords: broccoli potato cheese soup, cheesy broccoli soup, easy vegetable soup, comfort soup recipe