Broccoli Potato Cheese Soup Recipe

Introduction

This Broccoli Potato Cheese Soup is a comforting, hearty dish perfect for chilly days. Creamy and cheesy with tender vegetables, it’s simple to make and wonderfully satisfying.

Ingredients

• 1-2 tablespoons butter
• 1 onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 4 cups chicken stock
• 1/4 cup cornstarch
• 1 cup milk
• 2 large potatoes, peeled and chopped into 1/2-inch cubes
• 16 ounces broccoli florets (fresh or frozen)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Instructions

1. Step 1: Melt one to two tablespoons of butter in a skillet over medium-high heat. Sauté the diced onion until it begins to soften, about 3 minutes.
2. Step 2: Add diced carrots, salt, and pepper. Cook for another 3-4 minutes until the carrots begin to soften.
3. Step 3: Stir in the minced garlic and sauté while stirring for 30 seconds.
4. Step 4: Add the peeled and cubed potatoes along with the chicken broth. Cover and bring to a simmer, cooking for about 10 minutes.
5. Step 5: Add broccoli florets to the pot. Continue simmering until broccoli and potatoes are tender, about 10 more minutes. Potatoes should be fork-tender.
6. Step 6: In a small bowl, whisk cornstarch into milk until smooth. Stir this mixture into the hot soup to thicken it.
7. Step 7: Add shredded cheddar cheese and stir until melted and well combined.
8. Step 8: Serve the soup hot and enjoy your comforting meal!

Tips & Variations

• For a vegetarian option, substitute chicken broth with vegetable broth.
• Use your favorite cheese type, such as gouda or mozzarella, for a different flavor profile.
• If the soup is too thick, add more milk or broth to reach your desired consistency.
• To make the soup thicker, simmer it a little longer to reduce the liquid.

Storage

Allow leftover soup to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works perfectly in this soup and can be added directly without thawing.

How can I make this soup vegan?

Use vegetable broth instead of chicken stock, substitute butter with a plant-based alternative, and replace the cheese with a vegan cheese option.

Broccoli Potato Cheese Soup Recipe

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★★★★★

4.7 from 56 reviews

This wholesome Broccoli Potato Cheese Soup blends tender potatoes, vibrant broccoli florets, and sharp cheddar cheese in a creamy, comforting broth. Perfect for a cozy meal, it features sautéed onions, carrots, and garlic simmered with chicken stock and thickened with a cornstarch-milk mixture, resulting in a rich and flavorful soup that’s both satisfying and easy to prepare.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soups & stews
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 2 large potatoes, peeled and chopped into 1/2-inch cubes
• 16 ounces broccoli florets (fresh or frozen)

Liquids & Dairy

• 1–2 tablespoons butter
• 4 cups chicken stock
• 1 cup milk
• 1 1/2 cups shredded sharp cheddar cheese

Thickening & Seasoning

• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Instructions

1. Sauté Vegetables: Melt 1-2 tablespoons of butter in a skillet over medium-high heat. Add the diced onion and sauté until they begin to soften, about 3 minutes. Then add the diced carrots along with salt and pepper, cooking for another 3-4 minutes. Finally, stir in the minced garlic and sauté for approximately 30 seconds to release their aroma.
2. Simmer Potatoes: Add the peeled and cubed potatoes along with 4 cups of chicken stock to the skillet. Cover and bring the mixture to a simmer over medium heat. Let it simmer gently for about 10 minutes to start softening the potatoes.
3. Add Broccoli: Incorporate the broccoli florets into the pot and continue simmering. Cook for another 10 minutes or until both the broccoli and potatoes are tender and easily pierced with a fork.
4. Thicken Soup: In a small bowl, whisk the cornstarch into the milk until completely smooth. Gradually stir this mixture into the hot soup, allowing it to thicken slightly while simmering for a couple of minutes.
5. Add Cheese: Stir in the shredded sharp cheddar cheese until it fully melts into the soup, creating a creamy and cheesy texture.
6. Serve: Ladle the soup into bowls and enjoy warm as a comforting, hearty meal.

Notes

• You can substitute chicken broth with vegetable broth to make this soup vegetarian.
• Use any type of cheese you prefer; sharp cheddar is recommended for its flavor and melting qualities.
• If the soup is too thick, adjust by adding more milk or broth to reach desired consistency.
• To thicken further, simmer the soup a few extra minutes to reduce liquid.
• Store leftovers in an airtight container in the refrigerator for up to 3 days after allowing the soup to cool to room temperature.

Keywords: broccoli soup, potato soup, cheese soup, creamy soup, vegetarian soup, comfort food, easy soup recipe, cheddar cheese soup