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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Adding Garlic: Stir in the minced garlic and sauté for about 30 seconds, allowing the garlic’s fragrance to release without burning.
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.
Simmering: Cover the skillet and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the potatoes to start softening.
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.
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.
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.
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