If you are searching for a soul-warming, indulgently creamy soup that also sneaks in some healthy greens, this Broccoli Potato Cheese Soup Recipe is exactly what you need. Combining tender potatoes, vibrant broccoli, sharp cheddar cheese, and a velvety broth, this soup is a perfect bowl of comfort for chilly evenings or anytime you want a satisfying, wholesome meal. It’s easy to prepare, deeply flavorful, and instantly feels like a hug in a bowl.
Ingredients You’ll Need
This Broccoli Potato Cheese Soup Recipe calls for simple, everyday ingredients that come together to create layers of flavor and texture. Each plays an essential role, from the sweetness of sautéed onions to the creamy cheese melt that finishes the soup beautifully.
- Butter (1-2 tablespoons): Adds richness and helps sauté the vegetables to bring out their natural sweetness.
- Onion (1, diced): Provides a flavorful base with a gentle savory note when softened.
- Carrots (2 medium, diced): Contribute subtle sweetness and a pop of color to brighten the soup.
- Garlic (3 cloves, minced): Infuses a mild, aromatic warmth that complements the vegetables perfectly.
- Chicken stock (4 cups): Creates a savory broth foundation that carries all the flavors.
- Cornstarch (¼ cup): Thickens the soup nicely without heaviness for a smooth, creamy mouthfeel.
- Milk (1 cup): Balances the richness and helps to develop a luscious texture.
- Potatoes (2 large, peeled and cubed): Provide body and creaminess once cooked and softened.
- Broccoli florets (16 ounces): Fresh or frozen, adding vibrant color, crunch, and nutrition.
- Shredded sharp cheddar cheese (1 ½ cups): Melts smoothly giving the soup its signature cheesy tang and depth.
- Salt (½ teaspoon): Enhances all the flavors without overpowering.
- Ground pepper (¼ teaspoon): Adds a subtle kick to round out the soup’s taste.
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Sauté Vegetables
Begin by melting the butter in a skillet over medium-high heat until fragrant. Toss in diced onions and cook just until they start to soften, about 3 minutes. Next, add diced carrots, salt, and pepper, and continue cooking for another 3 to 4 minutes to develop their natural sweetness and aroma. Finally, stir in the minced garlic for a quick 30 seconds to infuse the base flavors.
Step 2: Simmer Potatoes
Add your peeled and cubed potatoes along with the chicken stock to the skillet. Cover the pot, then bring everything to a gentle simmer. Let it cook for about 10 minutes so the potatoes start to soften and soak up the savory broth.
Step 3: Add Broccoli
Next, mix in the broccoli florets and continue simmering for another 10 minutes. This step allows the broccoli to become tender without losing its inviting green color and fresh taste. You’re aiming for potatoes tender enough to easily pierce with a fork.
Step 4: Thicken Soup
In a small bowl, whisk the cornstarch into the milk until fully smooth. Pour this creamy mixture into the simmering soup gradually, stirring continuously to ensure the soup thickens evenly and attains that irresistibly silky texture.
Step 5: Add Cheese
Finally, stir in the shredded sharp cheddar cheese. Keep stirring until the cheese completely melts, enriching the soup with a warm, cheesy flavor that ties all the ingredients together beautifully.
How to Serve Broccoli Potato Cheese Soup Recipe
Garnishes
Adding a few fresh garnishes makes your soup even more inviting. A sprinkle of extra shredded cheddar on top, a dash of cracked black pepper, or a sprinkling of finely chopped fresh chives or parsley bring a fresh pop of color and a touch of sophistication.
Side Dishes
This soup is wonderfully comforting on its own, but pairing it with a crisp green salad, warm crusty bread, or even garlic toast elevates the entire meal, giving you contrasting textures and enhancing the experience.
Creative Ways to Present
If you want to impress at your next dinner, try serving the Broccoli Potato Cheese Soup Recipe in individual bread bowls or beautiful ceramic mugs. You can also drizzle a bit of extra virgin olive oil or a dollop of sour cream on top for added richness and visual appeal.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Broccoli Potato Cheese Soup Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. Be sure to cool the soup before refrigerating to maintain its creamy texture.
Freezing
This soup freezes well if you want to prepare in advance. Place the cooled soup into freezer-safe containers, leaving some room for expansion, and freeze for up to 2 months. Keep in mind the cheese may slightly change texture upon thawing, but the flavor remains delicious.
Reheating
When reheating, warm the soup gently on the stovetop over low to medium heat. Stir occasionally to prevent sticking and break up any cheese clumps. Adding a splash of milk or broth can help return it to its original creamy consistency.
FAQs
Can I use vegetable broth instead of chicken stock?
Absolutely! Using vegetable broth makes this soup vegetarian-friendly and still yields a flavorful base that complements the vegetables and cheese wonderfully.
What type of cheese works best for this soup?
Sharp cheddar cheese is ideal because it melts smoothly and adds a nice tanginess. However, you can experiment with other cheeses like Gruyère or Monterey Jack for different flavor profiles.
Is it better to use fresh or frozen broccoli?
Both work great! Fresh broccoli offers a little more texture and brightness, but frozen broccoli is convenient and perfectly acceptable, especially when fresh is not in season.
Can I make this soup dairy-free?
Yes! Substitute the milk with a plant-based milk such as oat or almond milk, and use a dairy-free cheese alternative to keep it creamy and delicious without the dairy content.
How thick should the soup be?
The perfect Broccoli Potato Cheese Soup Recipe has a creamy yet slightly thick texture — thick enough to coat a spoon but still smooth and easy to ladle. You can adjust thickness by varying cornstarch amounts or adding more broth.
Final Thoughts
This Broccoli Potato Cheese Soup Recipe is a true crowd-pleaser that feels like a little indulgence wrapped in a hug. Easy to prepare with simple ingredients and packed with nourishing goodness, it’s one of those meals that satisfy both body and soul. I encourage you to give it a try and discover how quickly it can become your new go-to comfort food!
Print
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
A comforting and creamy Broccoli Potato Cheese Soup featuring tender potatoes, fresh broccoli, and sharp cheddar cheese, simmered to perfection and thickened with cornstarch for a hearty, flavorful meal. Perfect for chilly days and family dinners.
Ingredients
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)
Thickening & Dairy
- ¼ cup cornstarch
- 1 cup milk
- 1 ½ cups shredded sharp cheddar cheese
Seasoning
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt one to two tablespoons of butter in a skillet over medium-high heat. Add the diced onion and sauté until it begins to soften, about 3 minutes. Incorporate the diced carrots along with salt and pepper, and continue cooking for an additional 3-4 minutes. Finally, add the minced garlic and cook, stirring, for 30 seconds to release its aroma.
- Simmer Potatoes: Add the peeled and cubed potatoes to the skillet along with the chicken stock. Cover the skillet and bring the mixture to a simmer. Allow it to cook for about 10 minutes, so the potatoes start to soften.
- Add Broccoli: Stir in the broccoli florets and continue to simmer, uncovered, until both the broccoli and potatoes are tender and fork-tender, about 10 more minutes.
- Thicken Soup: In a small bowl, whisk together the cornstarch and milk until smooth and free of lumps. Slowly stir this mixture into the hot soup to thicken it, cooking for a couple more minutes until the soup reaches the desired consistency.
- Add Cheese: Add the shredded sharp cheddar cheese into the soup and stir continuously until the cheese is fully melted and incorporated into the soup.
- Serve: Ladle the soup into bowls and serve immediately while warm. Enjoy your homemade broccoli potato cheese soup!
Notes
- Use fresh or frozen broccoli depending on availability; frozen broccoli works well in this recipe.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Adjust seasoning to taste; adding a pinch of nutmeg can enhance flavor.
- If the soup is too thick, add a splash of milk or broth to loosen it.
- To make it gluten-free, verify that the cornstarch and broth are gluten-free certified.
