Broccoli Potato Cheese Soup Recipe
If you are looking for a comforting, rich, and utterly delicious soup that brings together the creamy goodness of potatoes, the fresh crunch of broccoli, and the irresistible melt of cheddar cheese, this Broccoli Potato Cheese Soup Recipe is your perfect answer. This recipe turns simple, wholesome ingredients into a velvety bowl of warmth, perfect for chilly days or when you need a hearty, nourishing meal. It’s the kind of soup that feels like a cozy hug, filled with vibrant green broccoli and tender potatoes swimming in cheesy, savory broth that everyone at the table will love.
Ingredients You’ll Need
The beauty of this Broccoli Potato Cheese Soup Recipe lies in its simplicity. Every ingredient plays a crucial role, from the mellow sweetness of onions and carrots to the silky texture added by potatoes and cheese. Together, these components create a lush soup that’s both balanced and deeply satisfying.
- Onion: Adds a subtle sweetness and depth, softened through gentle sautéing to build the soup’s flavor base.
- Carrots: Provide a slight natural sweetness and vibrant color that brightens the soup visually and in taste.
- Garlic: Infuses a gentle punch of aroma and flavor that complements the vegetables perfectly.
- Potatoes: Essential for creating a creamy, hearty texture when cooked and blended into the soup.
- Broccoli florets: Fresh or frozen, they bring a wonderful green color and a light, earthy crunch.
- Butter: Melted to sauté the vegetables, adding richness and a silky mouthfeel.
- Chicken stock: Serves as a flavorful liquid base that elevates every ingredient’s taste.
- Cornstarch: Used as a natural thickener for the soup, giving it a smooth, luscious consistency.
- Salt and pepper: Simple seasonings that balance and enhance all the flavors.
- Milk: Adds creaminess and helps to gently thin the soup to a perfect pouring texture.
- Sharp cheddar cheese: Melts beautifully into the broth, lending a rich, tangy, cheesy finish.
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Sauté the Vegetables
Start by melting the butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté until it softens, about 3 minutes; this forms the flavorful foundation of your soup. Next, toss in the diced carrots along with a pinch of salt and pepper, and cook for another 3 to 4 minutes to release their sweetness. Finally, add minced garlic and sauté for 30 seconds to infuse the aromatic base. This gentle cooking step really brings the flavors to life and makes the soup utterly mouthwatering.
Step 2: Simmer with Potatoes
Once your veggies have softened nicely, add the chopped potatoes directly into the pot along with the chicken stock. Cover and bring everything to a simmer. Let it bubble gently for 10 minutes to start softening the potatoes and allowing the stock to absorb the savory aroma of the sautéed vegetables. This step is key for building that thick, hearty texture everyone loves in a classic cheese soup.
Step 3: Add the Broccoli
Now it’s time to add the bright green broccoli florets. Whether fresh or frozen, they’ll add a wonderful texture and vibrancy to the soup. Continue simmering for another 10 minutes or until both potatoes and broccoli are tender. This ensures the flavors mingle beautifully and every bite bursts with freshness and creaminess.
Step 4: Thicken with Cornstarch
Mix the cornstarch and milk together in a small bowl until completely smooth. Slowly stir this mixture into the simmering soup, which will thicken the broth to the perfect consistency without adding heaviness. This step is what transforms the soup into a rich, silky texture that clings deliciously to each spoonful.
Step 5: Melt the Cheese
Finally, stir in the shredded sharp cheddar cheese. Watch as it melts seamlessly into the soup, creating layers of cheesy goodness and giving the broth a luscious, inviting color. Stir continuously until completely smooth and melted. Your Broccoli Potato Cheese Soup Recipe is now ready to be enjoyed piping hot.
How to Serve Broccoli Potato Cheese Soup Recipe
Garnishes
Elevate your bowl of soup by adding garnishes like freshly chopped chives or parsley for a fresh burst of color and flavor. A sprinkle of extra shredded cheddar or a dollop of sour cream can add a beautiful richness. For some added crunch, consider toasted breadcrumbs or crispy bacon bits. These little touches bring visual appeal and enhance the taste experience wonderfully.
Side Dishes
This soup pairs beautifully with a crisp green salad tossed in a tangy vinaigrette, providing contrast to the creamy richness. Warm, crusty bread or garlic butter rolls are perfect for dipping and soaking up every last spoonful. If you want to keep it simple yet satisfying, a side of buttery crackers or a light slaw can complement the soup without overwhelming it.
Creative Ways to Present
For a fun twist, serve your soup in mini bread bowls to add an edible, rustic charm that guests will adore. You can also layer the soup in clear glasses, alternating with crumbled cheese or steamed broccoli florets for a visually stunning effect. Another idea is to drizzle a swirl of pesto or hot sauce on top to add a gourmet pop of flavor and color.
Make Ahead and Storage
Storing Leftovers
This Broccoli Potato Cheese Soup Recipe keeps wonderfully in the fridge for up to 4 days when stored in an airtight container. The flavors actually deepen as it rests, making leftovers even more delicious. Just give it a good stir before reheating.
Freezing
While freezing soup with cheese can sometimes change the texture, this recipe freezes fairly well. Portion it into freezer-safe containers, leaving a bit of headspace for expansion. Frozen soup should be consumed within 2 months for best flavor. To thaw, move it to the fridge overnight before reheating.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, stirring frequently to prevent sticking or separating. If it seems too thick after reheating, simply add a splash of milk or stock to bring it back to the perfect consistency. Avoid using the microwave for reheating cheese soups as they can sometimes curdle unevenly.
FAQs
Can I make this Broccoli Potato Cheese Soup Recipe vegetarian?
Absolutely! Just swap the chicken stock with vegetable broth to keep the soup flavorful while making it vegetarian-friendly. The cheese, veggies, and other ingredients remain the same.
What type of cheese works best in this soup?
Sharp cheddar is ideal for its bold, tangy flavor and excellent melting properties. However, you can experiment with other cheeses like Monterey Jack or a mild Colby if you prefer a different taste profile.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works perfectly and is a great time-saver. Just make sure to add it straight from frozen and allow enough simmering time to soften, as detailed in the recipe.
Is this soup suitable for meal prep?
Definitely! This Broccoli Potato Cheese Soup Recipe stores well in the fridge and freezes nicely, making it an excellent choice for easy, make-ahead meals during busy weeks.
How thick should the soup be?
The soup should have a creamy, slightly thick consistency that coats the back of a spoon without being overly heavy. The cornstarch slurry helps achieve this perfect balance.
Final Thoughts
There is something truly magical about the combination of broccoli, potatoes, and cheese, and this Broccoli Potato Cheese Soup Recipe captures that magic in every spoonful. It’s straightforward to make, incredibly comforting, and sure to become a favorite in your household. If you want a dish that feels like a warm embrace on a cold day, don’t hesitate to try this recipe and watch it become your go-to comfort food classic.
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Broccoli Potato Cheese Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Broccoli Potato Cheese Soup is a comforting, savory dish perfect for chilly days. It features tender potatoes, fresh broccoli, and a rich blend of sharp cheddar cheese, all simmered to creamy perfection. Easy to prepare, this hearty soup combines wholesome vegetables with a cheesy twist for a satisfying meal.
Ingredients
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)
Other Ingredients
- 1–2 tablespoons butter
- 4 cups chicken stock
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup milk
- 1 ½ cups shredded sharp cheddar cheese
Instructions
- Sauté Vegetables: Melt butter in a large pot or Dutch oven over medium-high heat. Add diced onion and sauté until softened, about 3 minutes. Then add diced carrots, salt, and pepper, cooking for another 3-4 minutes. Stir in minced garlic and sauté for 30 seconds until fragrant.
- Simmer with Potatoes: Add peeled and chopped potatoes along with chicken stock to the pot. Cover and bring the mixture to a simmer. Let it simmer gently for 10 minutes to soften the potatoes.
- Add Broccoli: Stir in the broccoli florets, then continue simmering the soup until both potatoes and broccoli are tender, approximately 10 minutes more.
- Thicken with Cornstarch: In a small bowl, whisk together the cornstarch and milk until smooth and free of lumps. Slowly pour this mixture into the simmering soup, stirring constantly to evenly thicken the broth.
- Melt Cheese: Add the shredded sharp cheddar cheese to the soup and stir constantly until the cheese is completely melted and the soup is creamy and smooth.
- Serve: Ladle the hot soup into bowls and enjoy immediately for a comforting and nutritious meal.
Notes
- Use fresh or frozen broccoli depending on availability; frozen works well and is convenient.
- Adjust the salt and pepper to taste, especially if using salted chicken stock.
- For a vegetarian option, substitute chicken stock with vegetable stock.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a creamier texture, you can add a splash of heavy cream or substitute milk with half-and-half.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
