Creamy Broccoli and Potato Cheese Soup

Why Make This Recipe

Broccoli Potato Cheese Soup is not only delicious but also packed with nutrients. This soup combines the goodness of broccoli and potatoes, making it a healthy choice for any meal. It’s creamy, cheesy, and incredibly comforting, perfect for chilly days. Plus, it is simple to prepare, making it an ideal option for both busy weeknights and leisurely weekends.

How to Make Broccoli Potato Cheese Soup

Ingredients:

• 1-2 Tablespoons butter
• 1 onion (diced)
• 2 medium carrots (diced)
• 3 cloves garlic (minced)
• 4 cups chicken stock
• ¼ cup cornstarch
• 1 cup milk
• 2 large potatoes (peeled and chopped into ½-inch cubes)
• 16 ounces broccoli florets (fresh or frozen)
• 1½ cups shredded sharp cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon ground pepper

Directions:

1. Melt one to two tablespoons of butter in a skillet over medium-high heat.
2. Sauté the onion in the butter until the diced onions begin to soften, about 3 minutes.
3. Add the carrots, salt, and pepper and continue to cook for another 3-4 minutes.
4. Next, add the minced garlic and sauté for about 30 seconds.
5. Add the chopped potatoes and chicken broth. Cover and bring to a simmer. Let it simmer for about ten minutes.
6. Add the broccoli and continue simmering until the broccoli and potatoes are tender, which should take about 10 minutes. The potatoes should be fork-tender.
7. In a small bowl, stir the cornstarch into the milk until smooth. Then, stir this mixture into the hot soup.
8. Add in the cheese and stir until melted.
9. Serve and enjoy!

How to Serve Broccoli Potato Cheese Soup

This soup is best served hot. You can garnish it with extra cheddar cheese or some freshly cracked pepper for a nice touch. It pairs well with crusty bread or a simple side salad for a complete meal.

How to Store Broccoli Potato Cheese Soup

To store any leftovers, let the soup cool completely. Then, transfer it to an airtight container and keep it in the refrigerator. It can be enjoyed for up to three days. If you want to keep it longer, you can freeze the soup in a freezer-safe bag or container. When ready to eat, simply thaw and reheat.

Tips to Make Broccoli Potato Cheese Soup

• For extra flavor, try adding a pinch of nutmeg or paprika.
• If you want a smoother texture, you can blend part of the soup with an immersion blender.
• Feel free to add other vegetables like kale, spinach, or cauliflower for more variety.

Variation

You can easily make this soup vegetarian by substituting vegetable stock for chicken stock. You can also use different types of cheese, such as gouda or mozzarella, for varied taste.

FAQs

Can I use frozen broccoli?
Yes, you can use frozen broccoli florets. Just throw them in the soup as instructed; they will cook when you add them.

Is it possible to make this soup ahead of time?
Absolutely! You can make the soup a day in advance. Just store it in the refrigerator and reheat when ready to serve.

Can I add meat to the soup?
Yes, you can add cooked chicken or ham for additional protein if you like. Just mix it in during the last few minutes of cooking.

Broccoli Potato Cheese Soup

A creamy, cheesy soup filled with nutritious broccoli and potatoes, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course, Soup

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

  

Base Ingredients

• 1-2 Tablespoons butter
• 1 medium onion (diced)
• 2 medium carrots (diced)
• 3 cloves garlic (minced)
• 4 cups chicken stock
• ¼ cup cornstarch
• 1 cup milk
• 2 large potatoes (peeled and chopped into ½-inch cubes)
• 16 ounces broccoli florets (fresh or frozen)
• 1½ cups shredded sharp cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon ground pepper

Instructions

 

Cooking

• Melt one to two tablespoons of butter in a skillet over medium-high heat.
• Sauté the onion in the butter until the diced onions begin to soften, about 3 minutes.
• Add the carrots, salt, and pepper and continue to cook for another 3-4 minutes.
• Next, add the minced garlic and sauté for about 30 seconds.
• Add the chopped potatoes and chicken broth. Cover and bring to a simmer. Let it simmer for about ten minutes.
• Add the broccoli and continue simmering until the broccoli and potatoes are tender, which should take about 10 minutes.
• In a small bowl, stir the cornstarch into the milk until smooth. Then, stir this mixture into the hot soup.
• Add in the cheese and stir until melted.
• Serve and enjoy!

Notes

This soup is best served hot. Garnish with extra cheddar cheese or freshly cracked pepper. Pairs well with crusty bread or a side salad. To store leftovers, cool completely, transfer to an airtight container, and refrigerate for up to three days. Freeze if you want to keep it longer.

Keyword Broccoli Soup, Cheese Soup, Comfort Food, Easy Recipes, Potato Soup