The Best Broccoli Potato Cheese Soup Recipe
If you’re craving a comforting, hearty soup that bursts with flavor and cozy vibes, then you’ve come to the right place. The Best Broccoli Potato Cheese Soup Recipe is a deliciously creamy, cheesy bowl packed with tender broccoli and soft potatoes, all simmered to perfection. This soup not only warms you up on chilly days, but it also balances the earthiness of fresh vegetables with the irresistible richness of sharp cheddar. Trust me, once you try this, it will become your go-to recipe for family dinners and casual get-togethers alike.
Ingredients You’ll Need
Getting the flavors right for this soup is all about simple, fresh ingredients. Each one plays a starring role—onions and garlic add savory depth, carrots bring a subtle sweetness, potatoes provide a comforting body, and broccoli adds that vibrant green color and earthiness. The sharp cheddar cheese wraps it all up with creamy, tangy goodness.
- Butter (1 to 2 tablespoons): Helps sauté the veggies and adds a rich, smooth base flavor.
- Onion (1, diced): Provides a fragrant and savory foundation for the soup.
- Carrots (2 medium, diced): Bring sweetness and texture contrast to the mix.
- Garlic (3 cloves, minced): Infuses aromatic warmth that brightens every bite.
- Chicken stock (4 cups): The flavorful liquid that forms the heart of your soup.
- Cornstarch (1/4 cup): Used to thicken the soup into a luscious, creamy consistency.
- Milk (1 cup): Adds creaminess and helps blend the flavors.
- Potatoes (2 large, peeled and chopped): Provide body and softness that makes this soup so hearty.
- Broccoli florets (16 ounces, fresh or frozen): Contribute vibrant color, nutrition, and that perfect slightly crunchy texture.
- Shredded sharp cheddar cheese (1 1/2 cups): Melts into the soup, lending a rich, tangy depth that makes this recipe shine.
- Salt (1/2 teaspoon): Enhances all the flavors without overpowering the dish.
- Ground pepper (1/4 teaspoon): Adds a mild kick and balance.
How to Make The Best Broccoli Potato Cheese Soup Recipe
Step 1: Sauté the Vegetables
Start by melting 1 to 2 tablespoons of butter in a skillet over medium-high heat. Toss in the diced onion and sauté until it’s soft and fragrant, roughly 3 minutes. Next, add the diced carrots, salt, and pepper. Cook these tender for about 3 to 4 minutes. Finish this stage by stirring in the minced garlic and letting it sauté for about 30 seconds to release its bold aroma. This step forms the aromatic base that will infuse the entire soup.
Step 2: Simmer the Potatoes
Once your vegetables are softened, transfer everything to a large pot if you’re not already using one. Add the chopped potatoes and pour in the chicken stock. Cover the pot and bring the broth to a gentle simmer. Let it cook for about 10 minutes or until the potatoes are tender when pierced with a fork. This simmering softens the potatoes, helping them meld beautifully with the developing broth.
Step 3: Add the Broccoli
Now, stir in the broccoli florets and continue to simmer the soup. It will take about another 10 minutes for both the broccoli and potatoes to reach that ideal fork-tender stage. This ensures you get a wonderful mix of soft veggies with just enough bite to keep every spoonful interesting and fresh.
Step 4: Thicken the Soup
Make your soup perfectly creamy by mixing the cornstarch with milk in a small bowl until completely smooth. Slowly pour this mixture into the hot soup while stirring. The heat activates the cornstarch, thickening the broth into a silky, velvety texture that clings deliciously to every ingredient.
Step 5: Add the Cheese
The final hallmark of The Best Broccoli Potato Cheese Soup Recipe is the cheese. Stir in 1 1/2 cups of shredded sharp cheddar cheese gradually until it is fully melted and integrated into the soup, creating that signature cheesy richness with a pleasant tang that keeps you coming back for more.
Step 6: Serve and Enjoy
Give your soup a final stir and ladle it into bowls. Serve hot because that’s when this broccoli potato cheese soup shines the brightest. It’s cozy, creamy, and just so satisfying—perfect for a nourishing meal anytime you crave a little comfort food magic.
How to Serve The Best Broccoli Potato Cheese Soup Recipe
Garnishes
To elevate your soup visually and flavor-wise, consider garnishing with a sprinkle of freshly chopped chives or green onions for a burst of color and mild sharpness. Crispy bacon bits add a decadent smoky crunch, while a dollop of sour cream or Greek yogurt can cool down each spoonful beautifully.
Side Dishes
This soup loves company, so pair it with warm crusty bread or freshly baked garlic rolls for dunking. A light side salad with a tangy vinaigrette cuts through the richness nicely and adds a fresh balance to your meal.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out bread bowls that soak up all the creamy goodness. You can also top it with toasted breadcrumbs or crushed crackers to introduce a pleasant crunch on top. These small touches make your soup party-ready and super inviting.
Make Ahead and Storage
Storing Leftovers
Keep any leftover broccoli potato cheese soup in an airtight container in the refrigerator. It will remain fresh and tasty for up to 3 days, giving you easy meals for busy days when you don’t feel like cooking from scratch.
Freezing
This soup freezes beautifully, making it a wonderful option for meal prepping. Freeze portions in freezer-safe containers or heavy-duty bags for up to 2 months. Just be sure to leave some room as the soup expands when frozen.
Reheating
When you’re ready to enjoy your leftovers, reheat gently on the stove over low to medium heat, stirring occasionally until warmed through. Add a splash of milk if it thickens too much while reheating to restore the nice creamy texture without losing that signature cheesy richness.
FAQs
Can I use vegetable stock instead of chicken stock?
Absolutely! Vegetable stock works just as well and is a great option for vegetarians or anyone avoiding chicken. It will still provide a flavorful base, so your soup stays rich and delicious.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli is a convenient and budget-friendly choice that works perfectly. Just be sure to add it at the same stage and adjust cooking time slightly if needed, so it doesn’t turn mushy.
What’s the best type of cheese to use?
Sharp cheddar is our top pick for its bold flavor and great melting quality. However, you can experiment with a mix of cheeses like Monterey Jack or Gruyère for a unique twist.
Can I make The Best Broccoli Potato Cheese Soup Recipe dairy-free?
You can! Use plant-based milk and a dairy-free cheese alternative. Keep in mind this will change the flavor and creaminess slightly, but it still makes a tasty and comforting soup.
How thick should the soup be?
The soup should be thick enough to coat the back of a spoon but still easily spoonable. The cornstarch and milk mixture helps achieve that perfect silky texture without making it too heavy or gloopy.
Final Thoughts
There’s something truly special about The Best Broccoli Potato Cheese Soup Recipe that makes it feel like a warm hug in a bowl. Whether you’re serving it on a chilly evening or craving something wholesome and cheesy, this soup delivers on every level. I can’t recommend it enough—go ahead and make it your own, and you might just find this recipe becoming a beloved staple in your kitchen too!
Print
The Best Broccoli Potato Cheese Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This creamy and comforting Broccoli Potato Cheese Soup combines tender potatoes, fresh broccoli, and sharp cheddar cheese in a rich broth. Perfect for a nourishing meal, this soup is easy to prepare with a simple sauté and simmer method, resulting in a flavorful, cheesy, and hearty dish that serves six.
Ingredients
Vegetables and Dairy
- 1 to 2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 large potatoes, peeled and chopped into 1/2 inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup milk
Liquids and Thickeners
- 4 cups chicken stock
- 1/4 cup cornstarch
Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt 1 to 2 tablespoons of butter in a skillet over medium-high heat. Sauté the diced onion in butter until softened, about 3 minutes. Add the diced carrots, salt, and pepper; cook for another 3 to 4 minutes. Add minced garlic and sauté for 30 seconds to release its aroma.
- Simmer Potatoes: Add the peeled and cubed potatoes along with the chicken stock to the skillet. Cover and bring the mixture to a simmer. Let it simmer for about 10 minutes or until the potatoes are tender when pierced with a fork.
- Add Broccoli: Stir in the broccoli florets and continue simmering uncovered for about 10 minutes until the broccoli and potatoes are both fork-tender.
- Thicken Soup: In a small bowl, mix the cornstarch with milk until there are no lumps. Slowly stir this mixture into the hot soup to thicken it gently, allowing the soup to thicken as it heats through.
- Add Cheese: Gradually stir in the shredded sharp cheddar cheese until it fully melts and incorporates, creating a rich, creamy texture.
- Serve: Ladle the soup into bowls and serve hot, perfect for a warm, hearty meal.
Notes
- Use sharp cheddar cheese for the best flavor contrast and meltability.
- Fresh or frozen broccoli florets work equally well for this recipe.
- Adjust the thickness of the soup by varying the amount of cornstarch slurry added.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
