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

Scale

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)

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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.