If you have been searching for a hearty, comforting dish that combines the best of garden vegetables with creamy, cheesy goodness, this Broccoli Potato Cheese Soup Recipe will become your new best friend. It’s a perfect bowl of warmth and flavor that brings together tender broccoli and potatoes in a rich, cheesy broth that feels like a warm hug on a chilly day. Easy to prepare yet incredibly satisfying, this soup delights with its smooth texture and vibrant taste, making it a fantastic choice for weeknight dinners or a cozy weekend lunch. Get ready to fall in love with every spoonful of this classic comfort food, enhanced by just the right balance of seasoning and melted cheddar cheese!
Ingredients You’ll Need
To whip up this Broccoli Potato Cheese Soup Recipe, you’ll need a handful of simple ingredients that pack a punch in flavor and texture. Each component plays a special role — the butter adds richness, the onion and garlic bring depth, the potatoes and broccoli provide substance and nutrition, while sharp cheddar cheese turns the whole pot into a luscious, cheesy delight.
- Butter (1-2 tablespoons): This melts into the base, adding a creamy richness that helps sauté the vegetables beautifully.
- Onion, diced (1): Offers a sweet, aromatic flavor that is essential for that comforting soup base.
- Carrots, diced (2 medium): Bring a subtle natural sweetness alongside vibrant color.
- Garlic, minced (3 cloves): Adds a gentle punch of savory warmth, enhancing the soup’s overall flavor.
- Chicken stock (4 cups): The liquid foundation that carries the flavors and adds savory depth.
- Cornstarch (¼ cup): Used as a thickening agent to create a luxuriously creamy texture.
- Milk (1 cup): Blends with cornstarch to smooth out and enrich the broth.
- Potatoes, peeled and chopped (2 large): Provide heartiness and creaminess once cooked down.
- Broccoli florets (16 ounces, fresh or frozen): The star vegetable, offering freshness, color, and nutrients.
- Shredded sharp cheddar cheese (1 ½ cups): Melts perfectly into the soup for that irresistible, gooey cheese pull.
- Salt (½ teaspoon): Enhances all the flavors without overpowering.
- Ground pepper (¼ teaspoon): Adds a subtle kick and balances the richness.
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Sauté the Vegetables
Begin by melting one to two tablespoons of butter in a skillet over medium-high heat, which creates a flavorful base. Toss in the diced onion and let it soften for about three minutes until it becomes translucent and fragrant. Next, add the diced carrots, salt, and pepper, cooking for another 3 to 4 minutes so the carrots start to tenderize. Finish this step by stirring in the minced garlic, sautéing it for about 30 seconds to infuse the mixture with that signature savory aroma.
Step 2: Simmer the Potatoes
Once your vegetables are beautifully softened, transfer them to a large pot if you started them in a skillet, or continue in the same pot if you used one. Add the chopped potatoes and chicken stock, then bring everything to a simmer. Cover the pot and let it cook for about 10 minutes, allowing the potatoes to become tender and the flavors to blend seamlessly.
Step 3: Add the Broccoli
Now, the vibrant green broccoli florets join the party. Add them directly to the simmering soup and cook for another 10 minutes or until both the potatoes and broccoli are fork-tender. This step is crucial to ensure the broccoli stays bright but soft enough to blend well into the soup’s creamy texture.
Step 4: Thicken the Soup
In a small bowl, stir the cornstarch into the milk until there are no lumps remaining. This mixture is your key to achieving that luscious, thick consistency that makes this soup so comforting. Pour the cornstarch-milk mixture slowly into the hot soup and stir continuously until you see the soup thicken beautifully without any graininess.
Step 5: Add the Cheese
With your soup thick and creamy, it’s time to add the shredded sharp cheddar cheese. Stir it in gently until it melts smoothly throughout the soup, turning the whole pot into a velvety, cheesy dream. This final addition brings everything together — the vegetables, broth, and cheese — into one harmonious, irresistible bowl.
How to Serve Broccoli Potato Cheese Soup Recipe
Garnishes
To elevate your Broccoli Potato Cheese Soup Recipe presentation, consider a sprinkle of fresh herbs like chopped chives or parsley for a pop of color and fresh taste. A little cracked black pepper or a few extra shreds of cheddar on top never hurt either. For those who enjoy a bit of crunch, toasted croutons or a dollop of sour cream provide wonderful texture contrasts.
Side Dishes
This soup pairs beautifully with crusty bread or garlic toast that helps scoop up every last bit of that creamy goodness. A crisp green salad balances the richness of the soup and keeps the meal light and fresh. For a heartier option, serve alongside warm baked potatoes or a grilled cheese sandwich for a comforting classic combo.
Creative Ways to Present
Try serving the soup in hollowed-out bread bowls for a rustic, fun presentation that’s also edible! You can also layer it in clear glass mugs or jars for a visually appealing lunch or appetizer idea. Adding a sprinkle of crispy bacon bits or a swirl of pesto can take this soup to a new flavor level and impress any guest at your table.
Make Ahead and Storage
Storing Leftovers
This Broccoli Potato Cheese Soup Recipe keeps wonderfully in the fridge. Transfer any leftovers to an airtight container and they will stay fresh for up to 3 days. Keep in mind that the soup might thicken after refrigeration, so a gentle stir and a splash of milk before reheating can restore its perfect texture.
Freezing
You can freeze the soup if you want to save it for later, but be aware that soups with dairy can sometimes change texture after freezing. For best results, freeze the soup without cheese, and add the freshly shredded cheddar when reheating. Store in freezer-safe containers for up to 3 months for easy, future meals.
Reheating
When you’re ready to enjoy the soup again, reheat it gently over medium heat, stirring occasionally to prevent scorching. If the soup feels too thick, whisk in a bit of milk or stock until it reaches the desired creaminess. Add extra cheese during reheating to revive that fresh-from-the-pot taste.
FAQs
Can I make this Broccoli Potato Cheese Soup Recipe vegetarian?
Absolutely! Just substitute the chicken stock with your favorite vegetable broth. The soup will still be rich and flavorful, full of all the comforting goodness you expect.
What type of potatoes works best for this soup?
Starchy potatoes like Russets or Yukon Gold are ideal because they break down slightly when cooked, helping thicken the soup and adding creamy texture.
Can I use frozen broccoli in this recipe?
Yes, frozen broccoli works wonderfully and is quite convenient. Just add it a bit earlier during simmering to ensure it cooks through and mixes well with the potatoes.
How do I get the soup extra creamy without making it too heavy?
Use a combination of cornstarch and milk to thicken the soup gently instead of heavy cream. This keeps the soup creamy but light enough to enjoy whenever you want.
Is it possible to make this soup in a slow cooker?
Sure! Simply sauté the vegetables first to build flavor, then add everything to your slow cooker and cook on low for 4-6 hours. Add the cheese near the end for the perfect finish.
Final Thoughts
This Broccoli Potato Cheese Soup Recipe is one of those rare dishes that feels both like home and a little celebration every time you serve it. Its smooth, cheesy texture paired with garden-fresh broccoli and comforting potatoes makes it an absolute must-try for soup lovers. Whether you’re feeding a crowd or craving a cozy solo meal, this recipe guarantees a satisfying experience. So, gather your ingredients and dive into this delicious bowl of goodness — your taste buds will thank you!
Print
Broccoli Potato Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy broccoli potato cheese soup made with sautéed fresh vegetables, tender potatoes, and sharp cheddar cheese, perfect for a hearty meal on cooler days.
Ingredients
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)
Other Ingredients
- 1–2 tablespoons butter
- 4 cups chicken stock
- ¼ cup cornstarch
- 1 cup milk
- 1 ½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt one to two tablespoons of butter in a skillet over medium-high heat. Sauté the diced onion in the butter until it begins to soften, about 3 minutes. Add the diced carrots, salt, and pepper, and cook for an additional 3-4 minutes. Then add the minced garlic and sauté, stirring constantly, for 30 seconds.
- Simmer Potatoes: Add the peeled and chopped potatoes along with the chicken stock to the skillet. Cover and bring the mixture to a simmer. Allow it to cook for about 10 minutes until the potatoes start to soften.
- Add Broccoli: Stir in the broccoli florets. Continue to simmer the soup until both the broccoli and potatoes are tender, approximately 10 minutes. The potatoes should be fork-tender by this time.
- Thicken Soup: In a small bowl, whisk the cornstarch into the milk until it is smooth and lump-free. Slowly stir this mixture into the hot soup to thicken it, stirring continuously to avoid lumps.
- Add Cheese: Incorporate the shredded sharp cheddar cheese into the soup. Stir until the cheese is fully melted and the soup is creamy.
- Serve: Once the cheese has melted and the soup is heated through, ladle it into bowls and serve immediately. Enjoy your warm, comforting broccoli potato cheese soup!
Notes
- For a vegetarian option, substitute chicken stock with vegetable broth.
- You can use fresh or frozen broccoli florets depending on availability.
- If the soup is too thick, add extra milk or broth to reach desired consistency.
- Adjust seasoning with salt and pepper to taste before serving.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
