If you are searching for pure comfort in a bowl, this Broccoli Potato Cheese Soup Recipe is exactly what you need. Imagine tender potatoes and vibrant broccoli simmered together in a creamy, cheesy broth that warms you from the inside out. Each spoonful delivers a perfect balance of hearty vegetables and rich cheddar cheese, making this soup not only nourishing but downright addictive. Whether it’s a chilly evening or you just want a cozy meal that feels like a hug, this soup checks all the boxes and will quickly become your go-to favorite.
Ingredients You’ll Need
This Broccoli Potato Cheese Soup Recipe calls for simple, wholesome ingredients that come together effortlessly to create layers of flavor and comforting texture. Each item plays a crucial role, from the sweetness of carrots to the sharpness of cheddar, making every bite a delightful experience.
- Butter: Used for sautéing to develop a rich, fragrant base for the soup.
- Medium onion: Adds natural sweetness and depth when softened.
- Large carrots: Provide a subtle sweetness and vibrant color to brighten the soup.
- Garlic cloves: Infuse a gentle, earthy aroma that wakes up the flavors.
- Chicken stock (or vegetable broth): The flavorful liquid that ties all the ingredients together beautifully.
- Medium potatoes: Bring creaminess and substance, thickening the soup naturally.
- Broccoli florets: Add bursts of green freshness and a tender bite.
- Cornstarch mixed with cold water: A slurry to perfectly thicken the soup without heaviness.
- Milk: Creates a velvety, smooth texture and balances the sharp cheddar.
- Shredded sharp cheddar cheese: The star ingredient that melts into luscious, gooey goodness.
- Salt and black pepper: Essential seasoning to enhance all flavors.
- Optional garnishes: Bacon crumbles, red pepper flakes, or hot sauce for an extra punch.
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Sauté the base vegetables
Start by melting butter in a large stockpot over medium heat. Toss in the diced onions and cook until they’re soft and translucent, about 4 to 5 minutes, which builds a flavorful foundation. Add the chopped carrots along with some salt and pepper to draw out their natural sweetness, cooking for 2 to 3 more minutes. Finally, stir in minced garlic and sauté just until its wonderful aroma fills your kitchen—this step sets the stage for all the layers of flavor ahead.
Step 2: Cook the potatoes in the stock
Next, add the peeled and diced potatoes to the pot and pour in your chicken stock or vegetable broth. Bring everything to a rolling boil, then lower the heat to let it simmer gently. This allows the potatoes to soften and start to blend their creamy texture into the broth, which usually takes about 15 to 20 minutes. This simmering stage is key to developing the comforting, hearty soul of the soup.
Step 3: Add and soften the broccoli
Once the potatoes are tender, throw in the broccoli florets and continue simmering. Broccoli cooks quickly, so letting it simmer for 5 to 10 minutes keeps it tender but still vibrant and fresh. The green florets add a splash of color and a satisfying bite that complements the creaminess from the potatoes wonderfully.
Step 4: Thicken the soup with a cornstarch slurry
To get that perfect soup consistency that clings lovingly to your spoon, mix the cornstarch with cold water to create a slurry. Slowly stir this into the pot and let the soup simmer for a few more minutes. You’ll notice it start to thicken into a wonderfully silky texture that feels decadent but light.
Step 5: Melt in the milk and cheese
Lower the heat and pour in your milk, stirring gently to combine. Gradually add the shredded sharp cheddar cheese bit by bit, stirring continuously so it melts smoothly without clumping or separating. This finishing touch transforms the soup into a rich, cheesy marvel that’s both gooey and creamy. Taste and season with salt and pepper to make sure the flavors are perfectly balanced.
Step 6: Serve and garnish
Ladle the soup into your favorite bowls and get ready for the fun part—toppings! Sprinkle on some extra shredded cheese or crispy bacon crumbles for texture and smoky notes. If you’re craving a kick, a pinch of red pepper flakes or a dash of hot sauce can elevate the whole experience without overpowering that cheesy goodness.
How to Serve Broccoli Potato Cheese Soup Recipe
Garnishes
The garnishes are where you get to personalize your bowl of Broccoli Potato Cheese Soup Recipe. Creamy soups like this one are perfect for crispy bacon crumbles, fresh chives, or a handful of extra sharp cheddar to add layers and contrast. A sprinkle of red pepper flakes can tease your palate with gentle heat, while a drizzle of hot sauce brings a lively zing that wakes up the taste buds.
Side Dishes
This comforting soup pairs beautifully with a variety of sides to make a satisfying meal. Freshly baked crusty bread or soft dinner rolls are ideal for dipping and soaking up the cheesy broth. A light green salad dressed with lemon vinaigrette cuts through the richness nicely. For something heartier, grilled cheese sandwiches are a classic match that can turn dinner into a fun, nostalgic experience.
Creative Ways to Present
Presentation can take this Broccoli Potato Cheese Soup Recipe to the next level. Serving it in individual mini crocks or ramekins creates a cozy, elegant feel perfect for dinner parties. You can also swirl in a touch of pesto or sour cream before serving to add color and tang. For a fun twist, serve it with a small side of colorful veggie chips or garnish each bowl with edible flowers to brighten the table.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often develop even deeper overnight, making it an excellent make-ahead meal. Just be sure to cool the soup completely before refrigerating to maintain its creamy texture and freshness.
Freezing
This Broccoli Potato Cheese Soup Recipe also freezes well, perfect for busy weeks or having a comforting meal ready anytime. Freeze the soup in individual portions using freezer-safe containers or bags. When you thaw, it’s easiest to do so overnight in the refrigerator to keep the texture as close to fresh as possible.
Reheating
To reheat, warm the soup gently on the stovetop over low heat, stirring frequently to prevent scorching and help the cheese melt evenly again. Adding a splash of milk or broth can restore any lost creaminess. Microwaving works too, but stirring every minute or so will keep the texture smooth and inviting.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works just as well in the Broccoli Potato Cheese Soup Recipe and can be a convenient and budget-friendly option. Just add it during the final simmering stage, and cook until tender.
Is it possible to make this soup vegetarian?
Yes! Simply substitute the chicken stock with vegetable broth, and you’ll still get a flavorful, comforting soup without any meat products. The cheese and veggies carry the flavor beautifully on their own.
Can I use a different type of cheese?
While sharp cheddar is classic for this soup, feel free to experiment with cheeses like gouda, fontina, or even a crumbly blue cheese for an interesting twist. Keep in mind that the flavor and meltiness will vary with each type.
How do I make the soup thicker or thinner?
If you want a thicker soup, you can add a little more cornstarch slurry or blend some of the soup before adding the cheese. To thin it out, simply stir in extra broth or milk until you reach your desired consistency.
What’s the best way to reheat soup without losing flavor?
Reheat slowly on the stovetop over low heat, stirring gently and adding a splash of milk or broth if needed. This method helps the soup regain its creamy texture and prevents the cheese from separating or becoming grainy.
Final Thoughts
There’s something truly special about making and sharing this Broccoli Potato Cheese Soup Recipe. It’s cozy, creamy, and just the kind of dish that brings warmth and comfort to any day. I encourage you to give it a go, whether for a family dinner or when you need a little extra self-care. Once you try it, this soup will surely earn a permanent spot in your recipe rotation.
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Broccoli Potato Cheese Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Broccoli Potato Cheese Soup is a warm and comforting meal perfect for chilly days. Creamy and cheesy with tender chunks of potato and nutritious broccoli, it’s a delicious blend of flavors that’s quick and easy to prepare. Whether served as a hearty lunch or a satisfying dinner, this soup is sure to delight your taste buds and keep you cozy.
Ingredients
Soup Base
- 2 tablespoons butter (for sautéing)
- 1 medium onion (diced)
- 2 large carrots (chopped)
- 3 cloves garlic (minced)
Main Ingredients
- 4 cups chicken stock (or vegetable broth)
- 4 medium potatoes (peeled and diced)
- 4 cups broccoli florets (fresh or frozen)
Thickening & Dairy
- 2 tablespoons cornstarch (mixed with 2 tablespoons cold water)
- 2 cups milk (whole or your preference)
- 2 cups shredded sharp cheddar cheese
Seasonings & 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 diced onion and sauté until softened, about 4-5 minutes. Stir in chopped carrots with a pinch of salt and pepper, cooking for another 2-3 minutes. Add minced garlic and sauté until fragrant, about 1 minute.
- Cook Potatoes: Add diced potatoes to the pot and pour in chicken stock. Bring the mixture to a boil, then reduce heat to low and simmer until potatoes are tender, about 15-20 minutes.
- Add Broccoli: Stir in broccoli florets and continue simmering for an additional 5-10 minutes, or until the broccoli is tender and cooked through.
- Thicken Soup: In a small bowl, mix cornstarch with cold water to create a slurry. Slowly pour and stir the slurry into the soup, allowing it to simmer for a few more minutes until the soup thickens slightly.
- Add Dairy and Cheese: Stir in the milk and gradually add the shredded sharp cheddar cheese, stirring continuously until the cheese has melted completely. Season the soup with salt and black pepper to taste.
- Serve and Garnish: Ladle the hot soup into bowls and top with extra cheese or bacon crumbles if desired. Optionally add red pepper flakes or hot sauce for extra flavor and heat.
Notes
- You can substitute chicken stock with vegetable broth for a vegetarian version.
- Use low-fat milk or a milk alternative to reduce fat content.
- For a smoother texture, blend part or all of the soup before adding cheese.
- Adding bacon crumbles or hot sauce gives the soup a spicy kick.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
