Broccoli Potato Cheese Soup Recipe

Introduction

This Broccoli Potato Cheese Soup is a comforting and creamy dish perfect for chilly days. Packed with tender vegetables and sharp cheddar, it’s simple to make and deeply satisfying.

Ingredients

• 1-2 tablespoons butter
• 1 onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 4 cups chicken stock
• ¼ cup cornstarch
• 1 cup milk
• 2 large potatoes, peeled and chopped into ½-inch cubes
• 16 ounces broccoli florets (fresh or frozen)
• 1½ cups shredded sharp cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon ground pepper

Instructions

1. Step 1: Melt 1 to 2 tablespoons of butter in a skillet over medium-high heat. Add the diced onion and sauté until it begins to soften, about 3 minutes.
2. Step 2: Add diced carrots, salt, and pepper. Cook for another 3 to 4 minutes, then add minced garlic and sauté while stirring for 30 seconds.
3. Step 3: Add chopped potatoes and chicken stock to the skillet. Cover and bring to a simmer. Let it simmer for about 10 minutes.
4. Step 4: Add broccoli florets and continue simmering until both broccoli and potatoes are tender, about 10 minutes more. Potatoes should be fork-tender.
5. Step 5: In a small bowl, whisk cornstarch into milk until smooth. Stir this mixture into the hot soup to thicken it.
6. Step 6: Add shredded sharp cheddar cheese and stir until melted and well combined.
7. Step 7: Serve hot and enjoy your creamy broccoli potato cheese soup!

Tips & Variations

• Use vegetable stock instead of chicken stock for a vegetarian version.
• For a smoother texture, blend the soup partially before adding the cheese.
• Add a pinch of nutmeg or smoked paprika for extra warmth and flavor.
• Substitute sharp cheddar with gouda or mozzarella for a different cheese twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much after cooling, add a splash of milk or broth when reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well and can actually save prep time. Just add it directly to the soup during the simmering step.

Is this soup dairy-free?

Not as written, since it includes butter, milk, and cheese. You can make it dairy-free by using plant-based butter, non-dairy milk, and dairy-free cheese alternatives.

Broccoli Potato Cheese Soup Recipe

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★★★★★

4.6 from 142 reviews

• Author: Zoe
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

A comforting and creamy Broccoli Potato Cheese Soup made with sautéed onions, carrots, garlic, tender potatoes, and fresh broccoli, all simmered in chicken stock and thickened with cornstarch and milk, finished with sharp cheddar cheese for a rich, satisfying flavor.

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Ingredients

Scale 1x2x3x

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

Other Ingredients

• 1–2 tablespoons butter
• ¼ cup cornstarch
• ½ teaspoon salt
• ¼ teaspoon ground pepper

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Instructions

1. Sauté Vegetables: Melt one to two tablespoons of butter in a skillet over medium-high heat. Add the diced onions and sauté until they begin to soften, about 3 minutes. Then add the diced carrots, salt, and pepper, and continue cooking for an additional 3-4 minutes. Finally, add minced garlic and sauté while stirring for 30 seconds to release its aroma.
2. Simmer Potatoes: Add the peeled and chopped potatoes along with the chicken stock to the skillet. Cover the pan and bring the mixture to a simmer. Allow it to cook for about 10 minutes until the potatoes start to soften.
3. Add Broccoli: Incorporate the broccoli florets into the pot and continue simmering until both the broccoli and potatoes are tender, which should take about another 10 minutes. The potatoes should be fork-tender at this stage.
4. Thicken Soup: In a small bowl, mix the cornstarch with milk until completely smooth, ensuring there are no lumps. Pour this mixture into the hot soup and stir well to evenly thicken the broth.
5. Add Cheese: Add the shredded sharp cheddar cheese to the soup and stir continuously until the cheese is melted and fully incorporated, creating a creamy consistency.
6. Serve: Once the cheese is fully melted and the soup has thickened, ladle the soup into bowls and enjoy hot.

Notes

• For a vegetarian version, substitute chicken stock with vegetable broth.
• If you prefer a thicker soup, increase the cornstarch slightly or reduce the liquid by simmering uncovered longer.
• You can use fresh or frozen broccoli florets depending on availability.
• To make the soup dairy-free, use a plant-based milk and omit the cheese or use a dairy-free cheese alternative.
• This soup reheats well and can be stored in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: broccoli potato cheese soup, creamy broccoli soup, cheddar cheese soup, vegetable soup, easy soup recipe, comfort food, broccoli soup with potatoes