Broccoli Potato Cheese Soup Recipe

Introduction

This Broccoli Potato Cheese Soup is a comforting and creamy dish perfect for chilly days. Packed with tender vegetables and sharp cheddar, it’s a hearty meal that’s easy to make and sure to satisfy.

Ingredients

• 1-2 tablespoons butter
• 1 onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 4 cups chicken stock
• ¼ cup cornstarch
• 1 cup milk
• 2 large potatoes, peeled and chopped into ½-inch cubes
• 16 ounces broccoli florets (fresh or frozen)
• 1½ cups shredded sharp cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon ground pepper

Instructions

1. Step 1: Melt one to two tablespoons of butter in a skillet over medium-high heat.
2. Step 2: Sauté the diced onion in the butter until it begins to soften, about 3 minutes.
3. Step 3: Add the diced carrots, salt, and pepper, cooking for another 3-4 minutes.
4. Step 4: Stir in the minced garlic and sauté for 30 seconds, stirring constantly.
5. Step 5: Add the chopped potatoes and chicken stock to the skillet.
6. Step 6: Cover and bring to a simmer, cooking for about 10 minutes.
7. Step 7: Add the broccoli and continue simmering until both broccoli and potatoes are tender, about 10 minutes more. Potatoes should be fork-tender.
8. Step 8: In a small bowl, mix the cornstarch into the milk until smooth, then stir this mixture into the hot soup.
9. Step 9: Add the shredded cheddar cheese to the soup and stir until melted and fully combined.
10. Step 10: Serve the soup warm and enjoy!

Tips & Variations

• For a vegetarian version, substitute vegetable stock for chicken stock.
• Use smoked cheddar to add a subtle smoky flavor to the soup.
• Add a pinch of nutmeg or cayenne pepper for extra warmth and spice.
• If you prefer a smoother texture, blend part of the soup before adding the cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much after refrigeration, add a splash of milk or stock while reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this soup?

Yes, frozen broccoli works well and can be added directly to the soup without thawing.

How can I thicken the soup without cornstarch?

You can use flour or a roux made from butter and flour as an alternative thickener. Another option is blending some of the potatoes within the soup to naturally thicken it.

Broccoli Potato Cheese Soup Recipe

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★★★★★

4.6 from 61 reviews

• Author: Lila
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This creamy Broccoli Potato Cheese Soup is a comforting and hearty dish, perfect for chilly days. It combines tender potatoes, fresh broccoli, sharp cheddar cheese, and aromatic vegetables in a rich, cheesy broth. Easy to prepare on the stovetop, this soup satisfies cravings for a warm, wholesome meal.

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Ingredients

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Soup Base

• 1–2 Tablespoons butter
• 1 onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 4 cups chicken stock
• 2 large potatoes, peeled and chopped into ½-inch cubes
• 16 ounces broccoli florets, fresh or frozen
• ½ teaspoon salt
• ¼ teaspoon ground pepper

Thickening & Dairy

• ¼ cup cornstarch
• 1 cup milk
• 1½ cups shredded sharp cheddar cheese

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Instructions

1. Melting the Butter: Melt one to two tablespoons of butter in a skillet over medium-high heat to create the flavorful base for sautéing the vegetables.
2. Sautéing the Onions: Add the diced onion to the melted butter and cook until the onions begin to soften, approximately 3 minutes, which develops their natural sweetness and aroma.
3. Cooking Carrots: Incorporate the diced carrots along with salt and pepper. Continue cooking for another 3 to 4 minutes to tenderize the carrots and infuse the mixture with seasoning.
4. Adding Garlic: Stir in the minced garlic and sauté for about 30 seconds, allowing the garlic’s fragrance to release without burning.
5. Adding Potatoes and Broth: Add the peeled and cubed potatoes to the skillet, followed by the chicken stock. These ingredients form the core of the soup’s broth and substance.
6. Simmering: Cover the skillet and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the potatoes to start softening.
7. Adding Broccoli: Stir in the broccoli florets and continue simmering until both broccoli and potatoes are tender, approximately another 10 minutes. The potatoes should be fork-tender at this point.
8. Thickening the Soup: In a small bowl, mix the cornstarch with milk until smooth. Slowly stir this mixture into the hot soup to thicken the broth evenly without lumps.
9. Incorporating Cheese: Add the shredded sharp cheddar cheese to the soup and stir until it is completely melted, resulting in a creamy texture and rich flavor.
10. Serving: Once the cheese is melted and the soup has thickened, serve immediately and enjoy the comforting warmth and cheesy taste.

Notes

• For a vegetarian version, substitute chicken stock with vegetable broth.
• Use sharp cheddar cheese for the best flavor, but mild cheddar works as well.
• If using frozen broccoli, no need to thaw before adding to the soup.
• Adjust seasoning to taste, adding more salt and pepper if desired.
• To make the soup extra creamy, you can blend a portion of the soup before adding the cheese.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: broccoli potato cheese soup, creamy soup, cheddar cheese soup, vegetable soup, comforting soup, easy stovetop soup