If you are craving a cozy, hearty bowl of comfort, look no further than The Best Broccoli Potato Cheese Soup Recipe. This soup is a luscious blend of tender potatoes, vibrant broccoli, and sharp cheddar cheese all wrapped in a creamy, flavorful broth that will warm you from the inside out. Whether you’re making a quick weeknight dinner or aiming to impress with a homemade meal, this recipe combines simple ingredients and straightforward steps to create something truly special that tastes far beyond its simplicity.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in building layers of flavor and texture. From the sweetness of sautéed onions and carrots to the creamy melt of sharp cheddar cheese, these elements come together effortlessly to make a soup that’s both nourishing and indulgently delicious.
- Butter: 1 to 2 tablespoons provides richness and a perfect base for sautéing the vegetables.
- Onion: 1 diced onion adds subtle sweetness and depth of flavor.
- Carrots: 2 medium diced carrots bring a touch of natural sweetness and vibrant color.
- Garlic: 3 cloves minced garlic infuses an aromatic punch essential to the soup’s character.
- Chicken stock: 4 cups forms the savory liquid foundation that carries all the flavors.
- Cornstarch: 1/4 cup used to thicken the soup and give it that silky texture.
- Milk: 1 cup adds creaminess without heaviness.
- Potatoes: 2 large peeled and cubed potatoes provide body and heartiness.
- Broccoli florets: 16 ounces fresh or frozen broccoli contribute bright green color and nutrition.
- Sharp cheddar cheese: 1 1/2 cups shredded cheese brings bold, cheesy richness.
- Salt: 1/2 teaspoon to enhance and balance flavors.
- Ground pepper: 1/4 teaspoon adds a gentle background heat.
How to Make The Best Broccoli Potato Cheese Soup Recipe
Step 1: Sauté Vegetables
Start by melting the butter in a skillet over medium-high heat. Toss in the diced onion and sauté until it softens and becomes translucent—this usually takes about 3 minutes. Next, add the diced carrots along with the salt and pepper, cooking the mixture for another 3 to 4 minutes to let their flavors meld. Finish this step by stirring in minced garlic, cooking it just long enough to release its fragrant aroma without burning, about 30 seconds.
Step 2: Simmer Potatoes
Add the peeled and cubed potatoes to the skillet, then pour in the chicken stock. Cover the pan and bring everything to a gentle simmer. Let it cook, covered, for about 10 minutes or until the potatoes become tender enough to pierce with a fork. This simmering infuses the broth with the starchy earthiness of the potatoes, thickening the base just slightly.
Step 3: Add Broccoli
Now it’s time for the star green veggie – broccoli florets. Stir them into the pot, and continue simmering until both broccoli and potatoes are perfectly tender, which should take another 10 minutes. This step is key to preserving the vibrant green color and fresh taste of the broccoli while softening its texture so it melts into the soup.
Step 4: Thicken Soup
To achieve that signature creamy yet light consistency, whisk together the cornstarch and milk in a small bowl until smooth. Pour this mixture into the hot soup while stirring constantly. The heat will activate the cornstarch, making the broth luxuriously thick and silky, the perfect canvas for the cheese to shine.
Step 5: Add Cheese
Turn off the heat and stir in the shredded sharp cheddar cheese until it fully melts and blends into the soup. This cheese elevates the dish with a tangy, rich flavor and satisfying gooey texture that ties every ingredient together beautifully.
Step 6: Serve
Ladle the soup into bowls and serve immediately, preferably when it’s hot and steamy. Each bite delivers a comforting warmth and layers of flavor that make The Best Broccoli Potato Cheese Soup Recipe a guaranteed family favorite.
How to Serve The Best Broccoli Potato Cheese Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a pop of color and a fresh herbal note that complements the creamy soup beautifully. For a bit of crunch and extra flavor, crispy bacon bits or toasted croutons make outstanding toppings. Don’t forget a swirl of sour cream or a little more shredded cheddar cheese for that extra cheesy goodness.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or soft dinner rolls that are perfect for dipping. A light, refreshing salad with a tangy vinaigrette offers a lovely contrast to the soup’s richness, balancing the meal. For a more filling option, consider serving alongside roasted chicken or a simple grilled cheese sandwich for a classic comfort food combo.
Creative Ways to Present
For a fun presentation, serve the soup in hollowed-out bread bowls to impress guests at your next gathering. You can also portion it into small cups as an elegant appetizer. For kids or picky eaters, blending the soup slightly can create a smoother texture while still packing in those nutrients and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps well in the refrigerator for up to 3 days when stored in an airtight container. Allow it to cool before refrigerating to maintain freshness. When ready to enjoy again, simply reheat gently on the stove to preserve the creamy texture without breaking the cheese apart.
Freezing
The Best Broccoli Potato Cheese Soup Recipe freezes nicely if you want to prep meals ahead. Cool the soup completely, then transfer to freezer-safe containers, leaving some room for expansion. It can be stored in the freezer for up to 2 months. Note that sometimes the texture slightly changes after freezing, but a good stir while reheating brings it back to life.
Reheating
Reheat the soup slowly on the stove over low to medium heat, stirring frequently to prevent sticking and to help reincorporate any separated cheese or cream. If the soup thickens too much during reheating, add a splash of milk or broth to loosen the consistency while keeping that rich creaminess intact.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken stock for vegetable broth, and the soup will still be delicious and richly flavored while keeping it vegetarian-friendly.
Can I use frozen broccoli?
Yes, frozen broccoli works perfectly in this recipe and is especially convenient. Just add it in the same step as fresh broccoli and simmer until tender.
What type of cheese is best for this soup?
Sharp cheddar cheese is ideal due to its bold flavor and excellent melting properties, but you can also experiment with other types like Gruyere or a mild Colby for a different twist.
Is it possible to make this soup dairy-free?
You can make it dairy-free by swapping the butter for a plant-based alternative, using a non-dairy milk such as oat or almond milk, and selecting a dairy-free cheese. Just be aware the texture and flavor will vary slightly.
How thick should the soup be?
The Best Broccoli Potato Cheese Soup Recipe should be creamy and somewhat thick, similar to a chowder consistency. If the soup feels too thin, you can simmer it a little longer or add a bit more cornstarch slurry to thicken it up.
Final Thoughts
There’s something wonderfully satisfying about settling down with a warm bowl of The Best Broccoli Potato Cheese Soup Recipe, especially on chilly days or when you need a bit of cozy nourishment. The combination of wholesome ingredients, comforting textures, and rich cheesy flavor makes it one of my absolute favorite dishes to make and share. Give it a try for your next meal—you might find yourself making it 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
A creamy, comforting Broccoli Potato Cheese Soup made with tender potatoes, fresh broccoli, sharp cheddar cheese, and a savory vegetable base. Perfect for a cozy meal, this easy stovetop recipe combines fresh vegetables sautéed in butter with rich cheese and broth for a hearty and delicious soup ready in just 35 minutes.
Ingredients
Vegetables and Aromatics
- 1 to 2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
Main Ingredients
- 4 cups chicken stock
- 2 large potatoes, peeled and chopped into 1/2 inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Thickening and Dairy
- 1/4 cup cornstarch
- 1 cup milk
- 1 1/2 cups shredded sharp cheddar cheese
Seasoning
- 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, and cook for another 3 to 4 minutes. Finally, add minced garlic and sauté for 30 seconds until fragrant.
- Simmer Potatoes: Add the chopped potatoes and chicken stock to the skillet. Cover and bring to a simmer, cooking for about 10 minutes until the potatoes become tender.
- Add Broccoli: Incorporate the broccoli florets into the pot and continue simmering for another 10 minutes, until both the broccoli and potatoes are fork-tender.
- Thicken Soup: In a small bowl, whisk together cornstarch and milk until smooth. Stir this mixture into the hot soup to thicken, allowing it to heat through gently.
- Add Cheese: Stir in the shredded sharp cheddar cheese until it is completely melted and well incorporated into the soup for a creamy texture.
- Serve: Ladle the hot soup into bowls and enjoy immediately for a warming, cheesy vegetable delight.
Notes
- Use fresh or frozen broccoli florets depending on availability.
- Adjust the thickness by adding more or less cornstarch mixture.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Shredded sharp cheddar cheese provides a strong flavor; mild cheddar can be used for a gentler taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
