Broccoli Potato Cheese Soup Recipe

There’s nothing quite like a warm, comforting bowl of soup, and this Broccoli Potato Cheese Soup delivers all the cozy, hearty flavors you crave. With tender broccoli, creamy potatoes, and a rich cheddar cheese base, it’s perfect for chilly days or anytime you need a little comfort in a bowl. This easy-to-make soup is a family favorite that’s ready in under an hour—perfect for weeknight dinners or cozy weekends in.

Recipe Overview

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: 320 kcal per serving

Ingredients

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

Directions

1. Sauté the Aromatics
   In a large pot, melt the butter over medium-high heat. Add the diced onion and sauté until it starts to soften, about 3 minutes.
2. Add the Vegetables
   Add the diced carrots, salt, and black pepper, and continue to cook for another 3-4 minutes, stirring occasionally. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
3. Cook the Potatoes and Broccoli
   Add the chopped potatoes and chicken stock to the pot, then cover and bring the soup to a simmer. Let it cook for about 10 minutes. Add the broccoli florets and continue simmering for another 10 minutes, or until the broccoli and potatoes are fork-tender.
4. Thicken the Soup
   In a small bowl, combine the cornstarch with the milk, stirring until smooth. Pour this mixture into the soup and stir to incorporate. The soup will thicken as it heats.
5. Add the Cheese
   Gradually add the shredded cheddar cheese, stirring until it is fully melted and the soup becomes creamy. Adjust seasoning if needed.
6. Serve and Enjoy
   Ladle the soup into bowls and serve it hot. Pair it with crusty bread or a sprinkle of extra cheddar cheese on top for an extra touch of comfort.

Tips for Making the Best Broccoli Potato Cheese Soup

• Cheese Selection
  Use sharp cheddar for the best flavor. For a creamier finish, consider mixing in a little Gruyère or Monterey Jack.
• Vegetable Prep
  Fresh or frozen broccoli works well in this soup, and you can cut the florets smaller if you prefer a more even texture.
• Customizing Thickness
  Adjust the thickness of the soup by adding a little more cornstarch or extra milk to achieve your preferred consistency.
• Serving Suggestions
  This soup pairs wonderfully with a slice of garlic bread, a fresh salad, or simply on its own. For a garnish, try a sprinkle of extra cheddar cheese or a dash of smoked paprika.

This Broccoli Potato Cheese Soup is a warm and satisfying bowl of comfort food, perfect for any soup lover. Rich, creamy, and filled with wholesome veggies, it’s a meal that feels like a hug in a bowl. Enjoy each comforting spoonful!

Broccoli Potato Cheese Soup

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: 4 1x

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Description

This Broccoli Potato Cheese Soup is the ultimate comfort food for cooler weather, combining the flavors of tender broccoli, soft potatoes, and melted cheddar cheese into a creamy, satisfying bowl. With the perfect balance of hearty vegetables and rich cheese, it’s a filling soup that warms you up from the inside out.

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Ingredients

Scale 1x2x3x

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

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Instructions

In a large pot, melt the butter over medium-high heat. Add the diced onion and sauté until it begins to soften, about 3 minutes.
Add the diced carrots, salt, and black pepper. Continue to cook for another 3-4 minutes, stirring occasionally.
Add the minced garlic and sauté, stirring, for 30 seconds or until fragrant.
Add the chopped potatoes and chicken stock, then cover and bring the soup to a simmer. Let it simmer for about 10 minutes.
Add the broccoli florets and continue simmering for another 10 minutes, or until the broccoli and potatoes are fork-tender.
In a small bowl, combine the cornstarch with the milk, stirring until smooth. Pour this mixture into the hot soup and stir to combine.
Gradually add the shredded cheddar cheese, stirring until it is fully melted and the soup is creamy.
Serve hot, and enjoy your comforting bowl of Broccoli Potato Cheese Soup!

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 320