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If you’re craving a warm, comforting bowl that feels like a big, cozy hug, you’ve got to try this Broccoli Potato Cheese Soup Recipe. It’s a beautiful blend of tender potatoes, vibrant broccoli, and sharp cheddar cheese all simmered to creamy perfection. Every spoonful delivers that incredible balance of hearty vegetables and rich cheesy goodness, making it a perfect dish for chilly evenings or whenever you need a little extra comfort in your day. This recipe is straightforward, satisfying, and honestly, one of my all-time favorites to share with friends and family.
Ingredients You’ll Need
Getting to the heart of this delicious soup is surprisingly simple, with just a handful of ingredients that each play a crucial role in building layers of flavor, creaminess, and a gorgeous pop of color.
- Butter: Provides a rich base and helps soften the onions to release their sweetness.
- Onion: Adds a foundational savory depth to the soup.
- Carrots: Bring a subtle natural sweetness and vibrant orange color.
- Garlic: Infuses a lovely aromatic punch that wakes up the other veggies.
- Chicken stock: The flavorful liquid that ties everything together with a savory backbone.
- Cornstarch: Thickens the soup to a perfectly creamy consistency without needing cream.
- Milk: Adds smooth creaminess and blends beautifully with the cheese.
- Potatoes: The heartiness of this soup, providing body and comforting texture.
- Broccoli florets: Fresh or frozen, they bring freshness, color, and nutrients.
- Sharp cheddar cheese: Packs in that unmistakable cheesy flavor and luscious melt.
- Salt and pepper: Essential to elevate all the natural flavors just right.
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Sauté Vegetables
Begin by melting one to two tablespoons of butter in a skillet over medium-high heat. Toss in the diced onions and cook until they soften nicely, which takes about three minutes. Then add the diced carrots with a pinch of salt and pepper, cooking for another three to four minutes. Finally, stir in minced garlic and sauté for a quick 30 seconds to bloom its flavor without burning. This step sets the savory, fragrant base for your soup.
Step 2: Simmer Potatoes
Next, add the chopped potatoes to the skillet along with the chicken stock. Cover the pan and bring the mixture to a gentle simmer. Let it cook for around ten minutes so the potatoes begin to soften, making sure the soup starts developing that comforting, hearty feel we all love.
Step 3: Add Broccoli
Stir in the broccoli florets and continue simmering the soup for about ten more minutes. This allows both the broccoli and potatoes to cook through until they’re tender and perfectly fork-soft. Watching the vibrant green broccoli swell into the creamy broth is always satisfying.
Step 4: Thicken the Soup
While the vegetables cook, mix the cornstarch with milk in a small bowl until smooth. Slowly stir this mixture into the hot soup, which will thicken as it heats. This step is the secret to that rich, velvety texture that makes this Broccoli Potato Cheese Soup Recipe so irresistible.
Step 5: Add Cheese
Finally, add the shredded sharp cheddar cheese to the soup. Stir until the cheese melts completely, weaving its creamy, tangy goodness throughout the soup. At this point, the kitchen smells amazing, and you know the comforting flavors are all coming together beautifully.
How to Serve Broccoli Potato Cheese Soup Recipe
Garnishes
This soup is wonderful on its own but can be taken up a notch with simple garnishes. A sprinkle of additional shredded cheddar cheese or a few crispy bacon bits add extra flavor and texture. Freshly chopped chives or parsley bring a bright, fresh contrast that complements the creamy soup perfectly.
Side Dishes
For a complete meal, serve this Broccoli Potato Cheese Soup Recipe with crusty bread or warm garlic toast to soak up every last delicious drop. A fresh green salad or even a light coleslaw balance the richness of the soup wonderfully, making your dinner feel thoughtfully rounded and satisfying.
Creative Ways to Present
Want to impress guests or make mealtime feel special? Serve the soup in hollowed-out bread bowls for a rustic vibe, or layer it with a swirl of sour cream and paprika for a pop of color. You can also offer a topping bar with shredded cheese, herbs, and toasted nuts for everyone to customize their bowls just the way they like.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to four days. Store it in an airtight container and you’ll be able to enjoy the comforting taste of this Broccoli Potato Cheese Soup Recipe whenever you want, without having to cook all over again.
Freezing
You can freeze this soup, but keep in mind the texture may slightly change due to the potatoes and broccoli. Freeze it in airtight containers for up to two months, and thaw overnight in the fridge before reheating to maintain as much of its fresh flavor and creaminess as possible.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking or scorching. If the soup appears too thick after reheating, add a splash of milk or chicken stock to loosen it up. This way, every bowl of your Broccoli Potato Cheese Soup Recipe stays just as delicious as the first.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken stock with vegetable broth to keep it vegetarian-friendly without sacrificing depth of flavor. The rich cheddar and vegetables will still shine beautifully.
Is it possible to use frozen broccoli?
Yes, frozen broccoli works great and is super convenient. Just add it directly to the soup when the recipe calls for broccoli and extend the simmer time slightly if needed to ensure it’s tender.
Can I use a different type of cheese?
Sharp cheddar is classic for this soup, but feel free to experiment with other cheeses like gouda, gruyere, or even a mild mozzarella for a different twist on the flavor profile.
How thick should the soup be?
The soup should be creamy and thick enough to coat the back of a spoon but still pourable. If you prefer it thinner, add more milk or stock to reach your desired consistency.
Can I make this gluten-free?
Yes! This recipe is naturally gluten-free if you ensure your chicken stock and cornstarch are gluten-free. Cornstarch is a fantastic thickener for gluten-free cooking.
Final Thoughts
You really can’t go wrong with this Broccoli Potato Cheese Soup Recipe—it’s all about simple ingredients coming together to create something truly comforting and delicious. Whether you’re making it for a busy weeknight or to share at a cozy gathering, this soup will quickly become a staple you rely on time and again. So grab your butter, cheese, and fresh veggies, and dive into this tasty bowl of comfort—you’ll be so glad you did!
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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
This Broccoli Potato Cheese Soup is a comforting and creamy delight perfect for chilly days. It combines tender potatoes and fresh broccoli florets in a rich, cheesy broth made with sharp cheddar. The soup is thickened with a cornstarch and milk mixture, providing a velvety texture without heaviness. Quick to prepare and packed with flavor, it’s a satisfying meal that warms you from the inside out.
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)
Liquids & Dairy
- 4 cups chicken stock
- 1 cup milk
- 1½ cups shredded sharp cheddar cheese
Others
- 1–2 tablespoons butter
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt 1-2 tablespoons of butter in a skillet over medium-high heat. Add the diced onions and cook until they start to soften, about 3 minutes. Then add the diced carrots along with salt and pepper, cooking for another 3 to 4 minutes. Finally, add the minced garlic and sauté, stirring continuously, for about 30 seconds to release its aroma.
- Simmer Potatoes: Add the peeled and cubed potatoes to the skillet, then pour in the chicken stock. Cover the skillet and bring the mixture to a simmer. Let it simmer gently for approximately 10 minutes until the potatoes start to soften but are not fully tender.
- Add Broccoli: Stir in the broccoli florets into the soup and continue to simmer uncovered until both the broccoli and potatoes are tender to the fork, which should take about 10 more minutes.
- Thicken Soup: In a small bowl, whisk the cornstarch into the milk until the mixture is smooth without lumps. Slowly stir this mixture into the hot soup, allowing it to thicken for a couple of minutes while stirring frequently.
- Add Cheese: Add the shredded sharp cheddar cheese into the soup and stir continuously until the cheese has fully melted and the soup is creamy and smooth.
- Serve and Enjoy: Once the cheese is melted and the soup has reached your desired consistency, ladle it into bowls and serve hot. Enjoy your cozy, cheesy broccoli potato soup!
Notes
- Use fresh or frozen broccoli florets depending on availability; frozen works well and is convenient.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- If you prefer a thicker soup, increase the cornstarch slightly but add gradually to avoid lumps.
- Sharp cheddar cheese adds a rich flavor, but mild cheddar can be used for a subtler taste.
- Adjust salt and pepper to your preference, especially if your chicken stock is already salted.
- For a smoother texture, consider blending part of the soup after cooking before adding cheese.
