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If you’re craving a warm, comforting bowl of something creamy, cheesy, and packed with healthy goodness, this Broccoli Potato Cheese Soup Recipe is about to become your new favorite. Blending tender potatoes and vibrant broccoli with sharp cheddar cheese creates a luscious harmony of flavors and textures that feels like a cozy hug on a chilly day. It’s surprisingly simple to make, yet so satisfying, perfect for weeknight dinners, family gatherings, or whenever you need a little kitchen magic to brighten your meal.
Ingredients You’ll Need
Each of these simple, wholesome ingredients plays a key role in making the Broccoli Potato Cheese Soup Recipe irresistibly tasty and perfectly balanced in flavor and texture. The combination ensures you get comfort, creaminess, and nutrition in every spoonful.
- Butter: Provides a rich base that enhances the flavor of sautéed vegetables while adding a silky mouthfeel.
- Onion: Adds a natural sweetness and depth of flavor as it gently softens in the butter.
- Carrots: Bring a subtle sweetness and vibrant color to brighten the soup.
- Garlic: Infuses a savory, aromatic kick with just a brief sauté.
- Chicken stock: The flavorful liquid backbone that ties all the ingredients together with warmth and richness.
- Cornstarch: A gentle thickener to give the soup the perfect creamy consistency without heaviness.
- Milk: Smooths out the texture and adds milky richness to balance the sharp cheddar.
- Potatoes: Provide hearty, tender chunks that soak up all the flavors, making the soup filling and comforting.
- Broccoli florets: Add vibrant green color, fresh crunch, and a nutritional punch to the mix.
- Sharp cheddar cheese: The star of the show that melts into the soup, offering that signature cheesy tang and creaminess.
- Salt and ground pepper: Simple seasonings that enhance every ingredient and bring the entire dish together.
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Sauté the Vegetables
Start by melting one to two tablespoons of butter in a large skillet over medium-high heat. Toss in the diced onion and cook until it just begins to soften, about three minutes. Next, stir in the diced carrots along with salt and pepper to season, letting them cook for an additional three to four minutes. Finally, add the minced garlic and sauté for 30 seconds to release its fragrant flavor—this creates an aromatic foundation for your soup.
Step 2: Simmer the Potatoes
Add the peeled and chopped potatoes to the skillet along with four cups of chicken stock. Cover the pot and bring everything to a gentle simmer. Cook for about ten minutes, allowing the potatoes to soften and absorb the savory broth, making them tender and ready to blend beautifully with the other ingredients.
Step 3: Add the Broccoli
Now it’s time to add the broccoli florets—either fresh or frozen works perfectly. Continue simmering the soup uncovered until both the broccoli and potatoes are tender, around ten minutes. The broccoli keeps its lovely green hue and adds just the right amount of bite to balance the creamy texture.
Step 4: Thicken the Soup
In a small bowl, whisk together the cornstarch and milk until completely smooth. Slowly pour this mixture into the hot soup, stirring constantly. This simple step thickens the soup nicely without making it heavy, giving it that velvety consistency that makes every spoonful so comforting.
Step 5: Add the Cheese
The final magical touch is stirring in the sharp cheddar cheese. Add one and a half cups of shredded cheddar and mix until it melts completely into the soup, creating that decadent, cheesy goodness that defines this Broccoli Potato Cheese Soup Recipe. Give one last taste to adjust seasoning, and your soup is ready to serve!
How to Serve Broccoli Potato Cheese Soup Recipe
Garnishes
A sprinkle of extra shredded cheddar or a few fresh chives on top adds color and a burst of fresh flavor that elevates the presentation. For a little indulgence, try a swirl of sour cream or a few crispy bacon bits to add texture and a smoky contrast.
Side Dishes
This soup pairs wonderfully with crusty bread or warm garlic toast to soak up every last cheesy drop. A crisp green salad with a light vinaigrette provides a refreshing balance to the richness of the soup.
Creative Ways to Present
Serving this soup in a hollowed-out toasted bread bowl makes for a fun and rustic presentation that’s sure to impress guests. Alternatively, ladle it into small, individual ramekins and top with a toasted breadcrumb crust for a fancy touch.
Make Ahead and Storage
Storing Leftovers
Cool the soup to room temperature and transfer it to an airtight container. Store in the refrigerator for up to four days. The flavors actually deepen after a day or two, making leftovers just as delicious as freshly made.
Freezing
To freeze, pour the soup into freezer-safe containers, leaving space for expansion. It keeps well for up to three months. Keep in mind that the texture of the broccoli might soften further after freezing, but the flavor remains fantastic.
Reheating
Gently reheat the soup on the stove over low to medium heat, stirring occasionally to prevent sticking. If it thickens too much, add a splash of milk or broth to return it to the perfect creamy consistency. Avoid microwaving at full power to keep its velvety texture intact.
FAQs
Can I use vegetable stock instead of chicken stock?
Absolutely! Vegetable stock works wonderfully and keeps the soup vegetarian-friendly without sacrificing any flavor. Just make sure it’s a good quality broth for the best taste.
Is it possible to make this soup gluten-free?
Yes, this Broccoli Potato Cheese Soup Recipe is naturally gluten-free as long as you use cornstarch instead of flour for thickening and ensure your chicken stock or vegetable stock is gluten-free.
Can I substitute the milk with a non-dairy alternative?
For a dairy-free or lactose-free version, try using unsweetened almond, oat, or soy milk. Keep in mind that the soup will be less creamy and the cheese flavor may be less pronounced if using dairy-free cheese.
How do I make the soup thicker or thinner?
For a thicker soup, add a bit more cornstarch slurry or cook it down longer uncovered. To thin it out, simply add extra milk or broth and stir until you reach your desired consistency.
Can I blend the soup for a smoother texture?
Definitely! If you prefer a creamy, smooth texture, use an immersion blender to partially or fully blend the soup before adding the cheese. This variation is just as tasty and comforting.
Final Thoughts
This Broccoli Potato Cheese Soup Recipe is a true kitchen classic that combines nourishing veggies with the irresistible comfort of melted cheddar. Once you try it, you’ll understand why it’s such a beloved meal for all seasons. Cozy up with a bowl, share it with friends or family, and let this soup become your go-to comfort food that fills your home with warmth and smiles.
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Broccoli Potato Cheese Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Broccoli Potato Cheese Soup features tender potatoes and vibrant broccoli in a creamy, cheesy broth made rich with sharp cheddar. Perfect for a cozy meal, this soup combines sautéed onions, carrots and garlic with chicken stock to build a flavorful base. Thickened with a cornstarch-milk mixture and finished with plenty of melted cheese, it’s a hearty and satisfying dish ready in just 40 minutes.
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 & Dairy
- 4 cups chicken stock
- 1 cup milk
- 1½ cups shredded sharp cheddar cheese
Others
- 1–2 tablespoons butter
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ 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 sauté until it starts to soften, about 3 minutes. Then add the diced carrots, salt, and pepper, cooking for another 3-4 minutes. Finally, stir in the minced garlic and sauté for 30 seconds while stirring.
- Simmer Potatoes: Add the peeled and chopped potatoes along with the chicken stock to the skillet. Cover and bring the mixture to a simmer. Let it cook for around 10 minutes until the potatoes begin to become tender.
- Add Broccoli: Incorporate the broccoli florets into the simmering soup. Continue cooking uncovered for about 10 more minutes until both the broccoli and potatoes are fork-tender.
- Thicken Soup: In a small bowl, whisk together the cornstarch and milk until smooth. Slowly stir this mixture into the hot soup, allowing it to thicken slightly as it heats through.
- Add Cheese: Stir in the shredded sharp cheddar cheese until it fully melts and integrates into the soup, creating a creamy, cheesy texture.
- Serve and Enjoy: Once the cheese has melted and the soup is heated through, serve the Broccoli Potato Cheese Soup warm and enjoy this rich, comforting dish.
Notes
- You can use fresh or frozen broccoli florets depending on availability.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Adjust salt and pepper to taste as you cook.
- If you prefer a smoother texture, use an immersion blender to puree part of the soup after simmering.
- Leftover soup can be refrigerated up to 3 days and reheated gently on the stove.
