If you are craving a bowl of warm, creamy comfort food that feels like a cozy hug in a bowl, this Broccoli Potato Cheese Soup Recipe is exactly what you need. It combines tender potatoes, fresh broccoli, and rich cheddar cheese into a luscious soup that’s both hearty and satisfying. Whether you’re battling chilly weather or just want a simple, flavorful meal to soothe your soul, this soup hits all the right notes with its velvety texture and vibrant veggie goodness.
Ingredients You’ll Need
Gathering these simple ingredients is all it takes to whip up a truly satisfying soup. Each component plays a key role, from the buttery aroma of sautéed onions to the sharp tang of cheddar cheese that brings the whole dish together.
- 2 tablespoons butter for sautéing: Adds a rich, creamy base and enhances flavors as the veggies cook.
- 1 medium onion (diced): Provides sweetness and depth of flavor when softened.
- 2 large carrots (chopped): Brings subtle earthiness and a pop of color.
- 3 cloves garlic (minced): Gives a fragrant kick that infuses the soup with warmth.
- 4 cups chicken stock or vegetable broth: The flavorful liquid foundation that ties everything together.
- 4 medium potatoes (peeled and diced): Adds creaminess and body when cooked down.
- 4 cups broccoli florets (fresh or frozen): Offers vibrant green color plus a deliciously tender bite.
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water: Thickens the soup for that perfect velvety texture.
- 2 cups milk (whole or preference): Adds smoothness and creaminess to the soup base.
- 2 cups shredded sharp cheddar cheese: Brings that irresistible cheesy richness that defines this soup.
- Salt and black pepper to taste: Essential seasonings to balance and elevate all flavors.
- Optional garnishes – bacon crumbles, red pepper flakes, or hot sauce: For those who love a little extra flavor and zing.
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Sauté the Aromatics
Begin by melting butter in a large stockpot over medium heat. Toss in the diced onion and cook until it becomes soft and translucent, about 4-5 minutes. This step unlocks the onion’s natural sweetness, creating a flavorful foundation. Next, add the chopped carrots along with a pinch of salt and pepper, letting them soften for another 2-3 minutes. Finally, stir in the minced garlic and sauté just until fragrant, about one minute—this sets the stage for the rich flavors to come.
Step 2: Cook the Potatoes
Now, add the diced potatoes to the pot and pour in the chicken stock. Bring everything to a boil, then reduce heat to a gentle simmer. Let the potatoes cook until tender, about 15-20 minutes, which helps create the creamy texture you’ll love without using heavy cream.
Step 3: Add Broccoli and Simmer
Stir in the broccoli florets and continue simmering for another 5 to 10 minutes until the broccoli is perfectly tender but still vibrant green. This timing keeps your broccoli fresh-tasting and not mushy, adding texture and nutritional goodness to the soup.
Step 4: Thicken the Soup
To achieve that luscious, thick consistency, mix the cornstarch with cold water to form a slurry and slowly stir it into your simmering soup. Allow it to cook for a few more minutes, stirring occasionally, until the soup thickens up nicely.
Step 5: Add Milk and Cheese
Reduce the heat to low and pour in the milk; then gradually add the shredded sharp cheddar cheese while stirring constantly. This gradual melting prevents clumping and gives the soup that signature cheesy richness. Taste and season with salt and pepper as needed to suit your preference.
Step 6: Final Touches and Serve
Ladle the hot soup into bowls and finish with your favorite toppings. Bacon crumbles add a smoky crunch, while red pepper flakes or a splash of hot sauce can introduce a welcome kick. This final step personalizes the soup and makes it feel truly special.
How to Serve Broccoli Potato Cheese Soup Recipe
Garnishes
Brighten up your bowl with garnishes that add contrast and flavor. Crispy bacon crumbles bring savory notes and crunch. A sprinkle of freshly chopped herbs like parsley or chives adds freshness, while a dash of red pepper flakes or hot sauce wakes up the palate with subtle heat. Each garnish elevates the experience and invites everyone to customize their bowl.
Side Dishes
This soup pairs beautifully with crusty bread or warm dinner rolls perfect for soaking up every last delicious spoonful. A crisp green salad provides a refreshing counterpart to the creamy soup, balancing richness with lightness. For extra comfort, garlic bread or cheese toasts work wonders alongside this hearty meal.
Creative Ways to Present
Serve the soup in hollowed-out bread bowls for a charming presentation that doubles as edible dishware. Layer finished soup in clear glass mugs or jars to showcase the vibrant colors and creamy texture — perfect for casual gatherings or meal prep. Don’t forget to add a sprinkle of cheese or a swirl of cream on top, turning an everyday bowl into a gourmet delight.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. This soup holds its flavors well, making it ideal to enjoy over the next few meals.
Freezing
If you want to keep your Broccoli Potato Cheese Soup Recipe longer, it freezes beautifully. Pour it into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months. Keep in mind, the milk and cheese may slightly change texture when thawed, but a quick stir after reheating restores much of the original charm.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent scorching. If the soup appears too thick, add a splash of milk or broth to loosen the texture. Using a microwave is also fine, just heat in short intervals and stir frequently for even warming.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works wonderfully in the Broccoli Potato Cheese Soup Recipe. Just add it directly to the pot when the recipe calls for broccoli and simmer until tender. It’s a convenient option that still delivers great flavor and nutrition.
Is it possible to make this soup vegetarian?
Yes, just swap out the chicken stock for vegetable broth, and you’ll keep the hearty, rich taste without meat. The combination of vegetables and cheese provides plenty of satisfying flavor on its own.
Can I substitute the potato with another vegetable?
While potatoes are key to the creamy texture in this soup, you can experiment with alternatives like cauliflower or parsnips for a slightly different flavor profile. Just keep in mind that cooking times may vary.
What type of cheese works best?
Sharp cheddar cheese is recommended for its bold flavor and melting quality, but you can also try a mix of cheddar and Monterey Jack or even Gruyère for a nutty twist. Avoid pre-shredded cheese with anti-caking agents, as they don’t melt as smoothly.
Can I make this soup dairy-free?
To make a dairy-free version of this Broccoli Potato Cheese Soup Recipe, use a plant-based milk like almond or oat milk and replace the cheese with dairy-free alternatives or nutritional yeast for cheesy flavor. The texture will be slightly different but still delicious.
Final Thoughts
This Broccoli Potato Cheese Soup Recipe is pure comfort in a bowl, perfect for warming up any day with its creamy blend of veggies and cheese. It is easy to make, endlessly customizable, and always a crowd-pleaser. Trust me, once you try it, you’ll find yourself coming back to this cozy favorite time and time again. So grab your ingredients, get cooking, and enjoy every delicious spoonful!
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Broccoli Potato Cheese Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Broccoli Potato Cheese Soup is a comforting and hearty dish perfect for chilly days. Combining tender potatoes, vibrant broccoli, and sharp cheddar cheese in a creamy broth, this soup is flavorful and satisfying. It’s easy to prepare on the stovetop and can be customized with toppings like bacon crumbles or hot sauce for extra zest.
Ingredients
Soup Base
- 2 tablespoons butter (for sautéing)
- 1 medium onion (diced)
- 2 large carrots (chopped)
- 3 cloves garlic (minced)
- 4 cups chicken stock (or vegetable broth)
- 4 medium potatoes (peeled and diced)
- 4 cups broccoli florets (fresh or frozen)
Thickening and Dairy
- 2 tablespoons cornstarch (mixed with 2 tablespoons cold water)
- 2 cups milk (whole or your preference)
- 2 cups shredded sharp cheddar cheese
Seasonings and Optional Garnishes
- Salt and black pepper to taste
- Optional: Bacon crumbles, red pepper flakes, or hot sauce (for garnish or extra flavor)
Instructions
- Sauté Vegetables: In a large stockpot, melt butter over medium heat. Add the diced onion and sauté until softened, about 4-5 minutes. Then stir in the chopped carrots with a pinch of salt and pepper, cooking for an additional 2-3 minutes. Add the minced garlic and sauté until fragrant, about 1 minute.
- Cook Potatoes: Add the diced potatoes to the pot and pour in the chicken stock. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, approximately 15-20 minutes.
- Add Broccoli: Stir in the broccoli florets and continue to simmer the soup for another 5-10 minutes, or until the broccoli is tender but still vibrant in color.
- Thicken Soup: In a small bowl, mix the cornstarch with cold water to create a slurry. Slowly pour this into the simmering soup, stirring continuously, and let it cook for a few more minutes to thicken the broth slightly.
- Add Dairy and Cheese: Stir in the milk gradually, followed by the shredded sharp cheddar cheese, stirring constantly until the cheese is fully melted and the soup is creamy. Adjust seasoning with salt and black pepper to taste.
- Serve and Garnish: Ladle the hot soup into bowls and top with extra shredded cheese or bacon crumbles, if desired. Optionally add red pepper flakes or hot sauce for an extra kick of flavor.
Notes
- Use vegetable broth to make the soup vegetarian-friendly.
- For a thicker soup, add more cornstarch slurry gradually as needed.
- Substitute milk with cream for a richer texture.
- The soup can be blended partially or fully for a smoother consistency.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
