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

Scale

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)

Cook Mode Prevent your screen from going dark

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