Broccoli Potato Cheese Soup Recipe
If you’re craving a comforting bowl that feels like a warm hug in winter, this Broccoli Potato Cheese Soup Recipe is the perfect answer. Creamy, cheesy, and packed with tender broccoli and potatoes, it delivers a delicious balance of flavors and textures that are so satisfying you’ll find yourself coming back for seconds. This recipe is not only straightforward to make but also brings wholesome ingredients together in an irresistible way that will quickly become a family favorite.
Ingredients You’ll Need
Every ingredient in the Broccoli Potato Cheese Soup Recipe plays an essential role, from the silky butter that starts the flavor base to the sharp cheddar cheese that gives the soup its signature rich taste. These simple staples come together to create a dish full of vibrant color and heartwarming texture.
- Butter: Provides a luscious base for sautéing veggies and adds richness to the soup.
- Onion: Adds natural sweetness and depth when softened.
- Carrots: Bring a subtle earthiness and a pop of vibrant color.
- Garlic: Enhances the overall flavor with a fragrant kick.
- Chicken stock: The heart of the broth, adding savory notes.
- Cornstarch: Used to thicken the soup and give it a creamy consistency.
- Milk: Offers smoothness and balances the soup’s richness.
- Potatoes: The starchy base that makes the soup hearty and filling.
- Broccoli florets: Packed with nutrients and providing a satisfying texture contrast.
- Sharp cheddar cheese: Adds that unmistakable cheesy punch everyone loves.
- Salt: Enhances all the flavors in the dish.
- Ground pepper: Gives a gentle hint of spice to round out the taste.
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Sauté Vegetables
Start by melting one to two tablespoons of butter in a skillet over medium-high heat. Toss in the diced onions and cook until they start to soften, about three minutes. Then add the diced carrots along with salt and pepper; continue cooking for another three to four minutes until the vegetables are just tender. Stir in minced garlic and sauté for a quick 30 seconds to release its wonderful aroma without burning it.
Step 2: Simmer Potatoes
Next, add the chopped potatoes to your sautéed vegetables and pour in the chicken stock. Cover the pot and bring the mixture to a gentle simmer. Let it cook for about ten minutes — enough time for the potatoes to start becoming tender while soaking up those lovely broth flavors.
Step 3: Add Broccoli
Now it’s time to add the broccoli florets, whether fresh or frozen, right into the simmering soup. Continue cooking for another ten minutes until both the broccoli and potatoes are perfectly tender and fork-ready. This step gives the soup that fresh green vibrancy and adds a little bite to contrast the creamy base.
Step 4: Thicken Soup
To get that perfectly silky texture, whisk the cornstarch into the milk until there are no lumps, then pour this mixture into the hot soup. Stir well to evenly thicken the broth, turning it into a luxuriously creamy soup sensationally smooth on every spoonful.
Step 5: Add Cheese
Finally, fold in the shredded sharp cheddar cheese, stirring constantly until it melts completely into the soup. This step transforms the entire dish, giving it a rich, cheesy depth that makes this Broccoli Potato Cheese Soup Recipe absolutely irresistible.
How to Serve Broccoli Potato Cheese Soup Recipe
Garnishes
Adding a little flair on top can make your Broccoli Potato Cheese Soup Recipe even more inviting. Try sprinkling freshly chopped chives, a little extra shredded cheddar, or crispy bacon bits for some crunch. A dollop of sour cream is also a beautiful way to add creaminess and tang.
Side Dishes
This soup pairs wonderfully with a crusty baguette or warm garlic bread to mop up every last bit of cheesy goodness. A simple mixed green salad with a light vinaigrette can offer a refreshing contrast, rounding out your meal perfectly.
Creative Ways to Present
For an extra-special touch when serving, ladle the soup into hollowed-out bread bowls or small ramekins for individual portions. Garnish each with a sprinkle of cheese and fresh herbs. This turns your cozy soup into a charming centerpiece for family dinners or casual entertaining.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be tough since it’s so tasty), store your soup in airtight containers in the refrigerator. It will stay fresh for up to three days, so you can enjoy it again with minimal effort.
Freezing
This Broccoli Potato Cheese Soup Recipe freezes beautifully, making it a handy meal for busy days. Portion the soup into freezer-safe containers or heavy-duty bags and freeze for up to three months. Just leave out the cheese when freezing and add it fresh when reheating to keep the texture perfect.
Reheating
When reheating, thaw the soup overnight in the fridge if frozen, then warm it gently on the stove over medium heat, stirring occasionally. Add the shredded cheddar cheese towards the end to melt smoothly without clumping. This method keeps the soup creamy and piping hot, just like freshly made.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken stock with vegetable stock, and you’ll have a delicious vegetarian-friendly version that still packs all the flavors of the original recipe.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works perfectly in this soup and is an excellent time-saver. Just add it directly in during the simmering step after the potatoes are partly cooked.
Is there a way to make this soup dairy-free?
To make a dairy-free version, use a plant-based milk like almond or oat milk, and replace cheddar cheese with a dairy-free cheese alternative. The soup will still be creamy and flavorful!
Can I add other vegetables to this soup?
Definitely! Feel free to toss in veggies like cauliflower, celery, or peas to customize your Broccoli Potato Cheese Soup Recipe and boost its nutrition and flavor complexity.
What can I do if the soup is too thick?
If your soup thickens too much, simply stir in a bit more milk or broth until you reach the desired consistency. Remember to do this gradually, so you don’t make it too thin.
Final Thoughts
This Broccoli Potato Cheese Soup Recipe brings together everything cozy and comforting about homemade soup with the perfect harmony of fresh vegetables and creamy cheese. Whether you’re sharing with friends or treating yourself, I promise this recipe is a winner that will brighten chilly days and fill your kitchen with irresistible aromas. Give it a try—you might just discover your new go-to soup!
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Broccoli Potato Cheese Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A creamy and comforting Broccoli Potato Cheese Soup made with tender potatoes, fresh broccoli florets, and sharp cheddar cheese, simmered together to create a deliciously thick and cheesy soup perfect for a cozy meal.
Ingredients
Sauté Base
- 1–2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
Soup Ingredients
- 4 cups chicken stock
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Thickening and Dairy
- ¼ cup cornstarch
- 1 cup milk
- 1 ½ cups shredded sharp cheddar cheese
Seasonings
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt one to two tablespoons of butter in a skillet over medium-high heat. Sauté the diced onions until they begin to soften, about 3 minutes. Add the diced carrots, salt, and pepper, and cook for another 3-4 minutes. Add the minced garlic and sauté while stirring for 30 seconds to release its aroma.
- Simmer Potatoes: Add the peeled and chopped potatoes along with the chicken stock to the skillet. Cover and bring the mixture to a simmer. Let it simmer for about 10 minutes to cook the potatoes slightly.
- Add Broccoli: Add the broccoli florets to the pot and continue simmering until both the broccoli and potatoes are tender, approximately 10 more minutes. The potatoes should be fork-tender at this point.
- Thicken Soup: In a small bowl, combine cornstarch and milk, stirring until smooth without lumps. Slowly stir this mixture into the hot soup to thicken it evenly.
- Add Cheese: Add the shredded sharp cheddar cheese to the soup and stir until it is completely melted and the soup is creamy.
- Serve and Enjoy: Once the cheese has melted and the soup is thickened to your liking, ladle into bowls and serve warm for a comforting meal.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Adjust the amount of cheese according to your taste preference.
- To make the soup thicker, add a little extra cornstarch slurry.
- Fresh broccoli gives the best texture, but frozen broccoli works well too.
- Can be stored in the refrigerator for up to 3 days and reheated gently over medium heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
