If you are looking for a cozy, comforting bowl that packs a punch of flavor, the Broccoli Potato Cheese Soup Recipe is your new best friend. This luscious soup blends tender potatoes with vibrant broccoli and the irresistible richness of sharp cheddar cheese, creating a harmonious swirl of creamy texture and wholesome goodness. Whether you’re warming up on a chilly day or craving something hearty after a long week, this soup is simple enough to whip up quickly but special enough to feel like a real treat. The Broccoli Potato Cheese Soup Recipe has quickly become one of my go-to favorites because it hits every note — satisfying, flavorful, and absolutely soul-warming.
Ingredients You’ll Need
Before we dive in, you’ll find that the ingredients for the Broccoli Potato Cheese Soup Recipe are straightforward but totally essential. Each one adds something special — from sweetness to creaminess, spice to vibrant color — making sure this soup has a perfect balance.
- Onion: Adds a mild sweetness and depth when sautéed, forming the flavor base.
- Carrots: Bring a subtle earthiness and natural sweetness, plus a nice pop of color.
- Garlic: Provides a fragrant aroma and savory punch that brightens the soup.
- Potatoes: The heart of the soup, contributing creaminess and body when cooked down.
- Broccoli florets: Deliver freshness, vibrant green color, and a tender bite.
- Butter: Used to sauté the veggies, enriching the base with silky smoothness.
- Chicken stock: Creates a flavorful broth that ties all the ingredients together.
- Cornstarch: Acts as a thickening agent to give the soup that velvety texture.
- Salt and pepper: Essential seasonings that enhance and balance the flavors.
- Milk: Adds creaminess without heaviness, smoothing out the soup beautifully.
- Sharp cheddar cheese: The star of the show, melted in for a rich, tangy finish.
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Sauté the Vegetables
Start by melting butter in a large pot or Dutch oven over medium-high heat. Toss in your diced onion and cook until it softens, about 3 minutes. Then add the diced carrots along with a sprinkle of salt and pepper, cooking for another 3 to 4 minutes. Finally, stir in the minced garlic and sauté for a quick 30 seconds so all those wonderful aromas come alive.
Step 2: Simmer with Potatoes
Next, add your peeled and chopped potatoes along with the chicken stock to the pot. Cover it up and bring everything to a gentle simmer. Let this cook for 10 minutes so the potatoes start to become tender and the flavors meld into the broth beautifully.
Step 3: Add the Broccoli
Now it’s time for the broccoli florets. Add them in and continue simmering for another 10 minutes until both the potatoes and broccoli are perfectly tender but still hold their shape — not mushy, just right.
Step 4: Thicken with Cornstarch
In a small bowl, whisk together the cornstarch and milk until you have a smooth mixture—this little trick ensures there are no lumps. Pour this into the soup pot and stir well, allowing the soup to thicken up, getting that rich, velvety texture you’re craving.
Step 5: Melt the Cheese
Finally, sprinkle in your shredded sharp cheddar cheese. Stir continuously until the cheese melts completely and the soup turns creamy and luscious. Now your Broccoli Potato Cheese Soup Recipe is ready to be served hot and savored!
How to Serve Broccoli Potato Cheese Soup Recipe
Garnishes
To add an extra touch of freshness and texture, sprinkle chopped fresh chives or green onions on top right before serving. A dollop of sour cream or a drizzle of olive oil can add delightful richness and a beautiful presentation.
Side Dishes
This soup pairs wonderfully with crusty bread or warm garlic toast — perfect for dipping into that cheesy, comforting broth. A crisp green salad on the side can bring a refreshing contrast that brightens the meal.
Creative Ways to Present
For a charming twist, serve the soup in hollowed-out bread bowls or mini pumpkin shells during autumn. You can also sprinkle some toasted breadcrumbs or bacon bits on top to add a crispy, savory surprise that your guests will love!
Make Ahead and Storage
Storing Leftovers
You can store leftover Broccoli Potato Cheese Soup Recipe in an airtight container in the fridge for up to 3 days. Just give it a good stir before reheating to reincorporate any settled ingredients.
Freezing
This soup freezes well, but keep in mind the cheese may slightly change texture after freezing. Cool the soup completely, then transfer it to a freezer-safe container. It will keep fresh for up to 2 months in the freezer.
Reheating
Reheat gently on the stovetop over low-medium heat, stirring frequently to prevent sticking or separation. Add a splash of milk if the soup feels too thick, and always warm it through evenly before serving.
FAQs
Can I use vegetable stock instead of chicken stock?
Absolutely! Vegetable stock works beautifully and keeps this soup vegetarian-friendly. It simply offers a slightly different flavor profile but still delivers delicious results.
Is it better to use fresh or frozen broccoli?
Both fresh and frozen broccoli work wonderfully in this soup. Frozen broccoli is more convenient year-round and has great flavor, while fresh can offer a bit more crunch and vibrancy if you prefer.
Can I make this soup dairy-free?
Yes! To make a dairy-free version, swap the milk for a plant-based alternative like almond or oat milk, and use a dairy-free cheese or nutritional yeast for that cheesy flavor.
What if I prefer a smoother soup?
If you like it smoother, use an immersion blender to puree part or all of the soup after cooking. This creates a creamy texture while still keeping some chunks if desired.
How spicy is this soup?
This Broccoli Potato Cheese Soup Recipe is very mild but flavorful and comforting. If you want a little kick, you can add a pinch of cayenne pepper or some crushed red pepper flakes during the sauté step.
Final Thoughts
There’s something truly special about the Broccoli Potato Cheese Soup Recipe — it’s the kind of meal that feels like a warm hug on a cold day. Easy to make, packed with nourishing ingredients, and impossibly tasty, this soup deserves a spot in your regular rotation. I can’t wait for you to try it and discover just how comforting a bowl of homemade goodness can be!
Print
Broccoli Potato Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Broccoli Potato Cheese Soup is a comforting and delicious meal perfect for chilly days. Packed with nutritious broccoli, tender potatoes, and sharp cheddar cheese, it offers a rich flavor profile with a smooth, thick texture. Easy to prepare on the stovetop, this soup is a hearty option for family dinners or cozy lunches.
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)
Liquids and Dairy
- 1–2 tablespoons butter
- 4 cups chicken stock
- 1 cup milk
- 1 ½ cups shredded sharp cheddar cheese
Thickener and Seasoning
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
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, and cook for another 3-4 minutes. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Simmer with Potatoes: Add peeled and cubed potatoes along with chicken stock to the pot. Cover the pot and bring the mixture to a simmer. Allow it to simmer gently for 10 minutes to start softening the potatoes.
- Add Broccoli: Incorporate broccoli florets into the simmering soup. Continue cooking until both potatoes and broccoli are tender, which usually takes about 10 more minutes.
- Thicken with Cornstarch: In a small bowl, whisk together the cornstarch and milk until smooth to make a slurry. Slowly stir this mixture into the hot soup to thicken it evenly.
- Melt Cheese: Add shredded sharp cheddar cheese to the pot. Stir continuously until the cheese is completely melted and the soup is smooth and creamy.
- Serve: Ladle the hot broccoli potato cheese soup into bowls and enjoy immediately for the best taste and comfort.
Notes
- You can substitute chicken stock with vegetable stock to make the soup vegetarian.
- For a creamier texture, use half-and-half or heavy cream instead of milk.
- Fresh broccoli gives better texture than frozen, but frozen is a convenient alternative.
- Adjust salt and pepper according to taste preferences.
- This soup pairs well with crusty bread or a light green salad.
