Broccoli Potato Cheese Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- Melt Butter: Melt one to two tablespoons of butter in a skillet over medium-high heat to prepare for sautéing the vegetables.
- 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.
- 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.
- Add Garlic: Add minced garlic and cook, stirring continuously, for 30 seconds to release its aroma without burning.
- Add Potatoes and Broth: Incorporate the chopped potatoes and pour in the chicken broth. Cover the skillet and bring the mixture to a simmer.
- Simmer Potatoes: Allow the soup to simmer for about 10 minutes to begin cooking the potatoes.
- 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.
- Make Cornstarch Slurry: In a small bowl, mix cornstarch into the milk until smooth to create a slurry, which will help thicken the soup.
- Thicken Soup: Stir the cornstarch and milk mixture into the hot soup, allowing it to thicken gently over heat.
- Add Cheese: Mix in the shredded sharp cheddar cheese and stir until fully melted, creating a rich and creamy texture.
- 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
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