If you’re searching for a comforting, creamy soup that feels like a warm hug in a bowl, you’ve found it. The Best Broccoli Potato Cheese Soup Recipe combines tender potatoes, vibrant broccoli, and sharp cheddar cheese into a luscious, velvety masterpiece. Every spoonful offers a perfect balance of fresh vegetables and rich flavor, making it a cozy go-to for chilly evenings or anytime you want a satisfying, nourishing meal. This soup is not just a dish; it’s an experience you’ll want to share with everyone you love.
Ingredients You’ll Need
The magic of The Best Broccoli Potato Cheese Soup Recipe lies in its simple yet perfectly chosen ingredients. Each one plays a crucial role—whether adding texture, depth of flavor, or that irresistible cheesy richness.
- Butter: Use 1 to 2 tablespoons to sauté your veggies, giving a rich, golden base to the soup.
- Onion: One diced onion adds natural sweetness and aromatic depth.
- Carrots: Two medium diced carrots bring a slight earthiness and color contrast.
- Garlic: Three cloves minced to infuse a gentle, savory punch.
- Chicken stock: Four cups provide a flavorful broth foundation—feel free to substitute with vegetable stock for a vegetarian twist.
- Cornstarch: A quarter cup, combined with milk, acts as a thickener for that perfect creamy consistency.
- Milk: One cup helps to smooth out the soup and build richness.
- Potatoes: Two large peeled and cubed potatoes add heartiness and body.
- Broccoli florets: Sixteen ounces of fresh or frozen broccoli bring vibrant green color and fresh taste.
- Sharp cheddar cheese: One and a half cups shredded—this cheddar melts beautifully and is the star flavor of the soup.
- Salt: Half a teaspoon for seasoning balance.
- Ground pepper: A quarter teaspoon to add a subtle heat and round out the flavors.
How to Make The Best Broccoli Potato Cheese Soup Recipe
Step 1: Sauté 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 softens and turns translucent, about 3 minutes. Then add carrots along with salt and pepper, cooking for an additional 3 to 4 minutes. Finally, stir in the minced garlic and cook for 30 seconds until fragrant—this layering builds a flavorful foundation for the soup.
Step 2: Simmer Potatoes
Next, transfer the sautéed vegetables to a large pot. Add the peeled, cubed potatoes and pour in the chicken stock. Cover the pot and bring it to a gentle simmer. Let it cook for about 10 minutes, or until the potatoes are tender enough to pierce easily with a fork. This step makes sure the potatoes soften just enough for a smooth texture without turning mushy.
Step 3: Add Broccoli
It’s time to add the broccoli florets, whether you’re using fresh or frozen. Stir them into the pot and continue simmering for another 10 minutes, giving both the broccoli and potatoes time to become fork-tender. This blend of textures and colors is part of what makes The Best Broccoli Potato Cheese Soup Recipe so delightful and visually inviting.
Step 4: Thicken the Soup
In a small bowl, whisk together the cornstarch and milk until smooth, creating a slurry. Pour this slowly into the hot soup while stirring constantly. This mixture thickens the soup beautifully, creating that creamy, velvety texture that feels indulgent but still light.
Step 5: Add Cheese
Finally, stir in the shredded sharp cheddar cheese until it melts completely and blends seamlessly into the soup. The sharpness of the cheddar gives this recipe its characteristic warmth and depth—don’t skimp on this step; it’s the finishing touch that elevates the entire dish.
Step 6: Serve and Enjoy
Once the cheese is fully incorporated, your soup is ready to serve piping hot. Ladle it into bowls, grab a cozy blanket, and prepare for instant comfort right at the dinner table.
How to Serve The Best Broccoli Potato Cheese Soup Recipe
Garnishes
Turn your soup into a beautiful bowl of goodness with some thoughtful garnishes. Try freshly chopped chives, crispy bacon bits, or a sprinkle of extra sharp cheddar on top. A drizzle of cream or a few croutons add fantastic texture and a touch of elegance to each serving.
Side Dishes
Complement the soup with hearty sides like crusty artisan bread, warm garlic toast, or a light green salad with a vinaigrette dressing. These pairings balance the richness and offer variety in texture for a well-rounded meal.
Creative Ways to Present
Serve the soup in mini bread bowls for fun, edible containers that impress guests. Or use mismatched colorful bowls for a relaxed, homey vibe. Adding a swirl of pesto or a dash of paprika on top can also create eye-catching contrast and a touch of extra flavor.
Make Ahead and Storage
Storing Leftovers
If you have leftover soup, let it cool to room temperature then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days, making it perfect for quick lunches or cozy second dinners.
Freezing
This soup freezes wonderfully, perfect for batch cooking on busy days. Store in freezer-safe containers or heavy-duty freezer bags and freeze for up to 2 months. When you’re ready, thaw overnight in the refrigerator for best results.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking or scorching. If the soup thickens too much, add a splash of milk or broth to loosen it back to the creamy consistency. Microwave reheating works too; just heat in short bursts and stir in between.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute chicken stock with vegetable broth and you’ll have a delicious vegetarian version that still has all the rich flavor and creaminess.
Is it okay to use frozen broccoli?
Yes, frozen broccoli works just fine. It’s convenient and just as nutritious as fresh. Just make sure to add it directly to the pot during the simmering step without thawing it first.
Can I use a different cheese?
Sharp cheddar is best for that classic tangy flavor, but feel free to experiment with Gruyere, Monterey Jack, or a mild Colby for different flavor profiles.
How thick should the soup be?
The soup should be creamy but pourable—not too watery, and not overly thick. The cornstarch slurry controls thickness, so adjust a little to get your perfect texture.
Can I add other vegetables to the soup?
Definitely! Consider adding peas, corn, or even bell peppers during the sautéing step to add more color and nutrition to your bowl.
Final Thoughts
There’s something genuinely special about The Best Broccoli Potato Cheese Soup Recipe—it’s comforting, nourishing, and filled with love from every bite. Whether you’re making it for family, friends, or just yourself, this soup is a little act of kindness you deserve. Give it a try and get ready for a new favorite that will brighten your meal times again and again.
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The Best Broccoli Potato Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Broccoli Potato Cheese Soup is packed with tender vegetables, rich cheddar cheese, and a smooth, velvety broth. Perfect for a cozy meal, it combines sautéed onions, carrots, garlic, and hearty potatoes simmered in chicken stock, then thickened with cornstarch and milk before melting in sharp cheddar cheese. Ready in just 35 minutes, this soup serves six and is a delicious way to enjoy a wholesome vegetable dish with a cheesy twist.
Ingredients
Vegetables
- 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)
Liquids & Dairy
- 4 cups chicken stock
- 1 cup milk
- 1 1/2 cups shredded sharp cheddar cheese
Thickening & Seasoning
- 1/4 cup cornstarch
- 1 to 2 tablespoons butter
- 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. Add the diced onion and cook until softened, about 3 minutes. Then add the diced carrots along with salt and pepper, cooking for another 3 to 4 minutes until the carrots begin to soften. Add the minced garlic and sauté for 30 seconds more to release its aroma.
- Simmer Potatoes: Add the peeled and chopped potatoes to the skillet along with the chicken stock. Cover the skillet and bring the mixture to a simmer over medium heat. Let it simmer gently for about 10 minutes, or until the potatoes are tender when pierced with a fork.
- Add Broccoli: Stir in the broccoli florets and continue to simmer uncovered until both the broccoli and potatoes are fork-tender, approximately 10 additional minutes.
- Thicken Soup: In a small bowl, combine the cornstarch with milk, stirring until smooth to create a slurry. Gradually stir this mixture into the hot soup to thicken it, letting it cook for a few minutes until the soup reaches a velvety consistency.
- Add Cheese: Remove the soup from heat and stir in the shredded sharp cheddar cheese. Stir continuously until the cheese is fully melted and incorporated, creating a rich and creamy texture.
- Serve: Ladle the hot soup into bowls and serve immediately, enjoying the luscious cheesy, vegetable-rich flavors.
Notes
- You can substitute vegetable stock to make the soup vegetarian.
- For a thicker soup, use a little more cornstarch slurry.
- Use sharp cheddar for the best flavor impact, but mild cheddar works if preferred.
- Broccoli florets can be fresh or frozen depending on availability.
- To add extra creaminess, substitute half the milk with heavy cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
