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Broccoli Potato Cheese Soup Recipe
Why Make This Recipe
Broccoli Potato Cheese Soup is a comforting and hearty dish that is perfect for chilly days. This delicious soup combines the nutritious benefits of broccoli and potatoes with the rich flavor of cheddar cheese. It’s an easy recipe that provides warmth and satisfaction while being packed with vitamins and minerals. Plus, it’s a great way to sneak in some vegetables, making it a win for both adults and kids!
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:
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the onion in butter until it begins to soften, about 3 minutes.
- Add the diced carrots, salt, and pepper. Continue to cook for another 3-4 minutes.
- Add the garlic and sauté while stirring for 30 seconds.
- Next, add the chopped potatoes and chicken broth. Cover and bring to a simmer. Simmer for about ten minutes.
- Add the broccoli and continue simmering until the broccoli and potatoes are tender, approximately 10 minutes. The potatoes should be fork-tender.
- In a small bowl, stir cornstarch into milk until smooth. Then, stir this mixture into the hot soup.
- Finally, add in the cheese and stir until it melts completely.
- Serve and enjoy!
How to Serve Broccoli Potato Cheese Soup
This soup is best served hot. You can ladle it into bowls and garnish with extra cheese or a sprinkle of black pepper on top for added flavor. It pairs well with crusty bread or a light salad for a complete meal.
How to Store Broccoli Potato Cheese Soup
To store leftovers, let the soup cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you wish to keep it longer, you can freeze the soup for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove until hot.
Tips to Make Broccoli Potato Cheese Soup
- For a creamier texture, blend part of the soup using an immersion blender before adding the cheese.
- Use vegetable stock instead of chicken stock for a vegetarian version.
- Feel free to experiment with different types of cheese; gouda or Monterey Jack can also add a unique flavor.
Variation
If you want to add some protein, consider adding cooked chicken or ham to the soup. You can also throw in different vegetables like corn or bell peppers for added variety and nutrition.
FAQs
1. Can I use frozen broccoli for this soup?
Yes, you can use frozen broccoli in place of fresh. Just add it directly to the soup during the simmering stage.
2. How can I make this soup thicker?
If you prefer a thicker soup, add more cornstarch mixed with a bit of milk. Make sure to stir it well to avoid lumps.
3. Is it possible to make this soup in advance?
Absolutely! This soup tastes even better the next day after the flavors meld together. Just store it properly in the fridge and reheat before serving.
Broccoli Potato Cheese Soup
A comforting and hearty dish that combines broccoli, potatoes, and cheddar cheese for a deliciously nutritious soup.
Ingredients
Vegetables and Stock
- 1-2 Tablespoons butter For sautéing
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 4 cups chicken stock Can substitute with vegetable stock for a vegetarian version
- 2 large potatoes (peeled and chopped into ½-inch cubes)
- 16 ounces broccoli florets (fresh or frozen) Can use frozen broccoli directly
Dairy and Spice
- ¼ cup cornstarch
- 1 cup milk For thickening the soup
- 1½ cups shredded sharp cheddar cheese Feel free to experiment with other cheese types
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
Preparation
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the onion in butter until it begins to soften, about 3 minutes.
- Add the diced carrots, salt, and pepper. Continue to cook for another 3-4 minutes.
- Add the garlic and sauté while stirring for 30 seconds.
- Next, add the chopped potatoes and chicken broth. Cover and bring to a simmer. Simmer for about ten minutes.
- Add the broccoli and continue simmering until the broccoli and potatoes are tender, approximately 10 minutes. The potatoes should be fork-tender.
- In a small bowl, stir cornstarch into milk until smooth. Then, stir this mixture into the hot soup.
- Finally, add in the cheese and stir until it melts completely.
Serving
- Serve hot, garnished with extra cheese or a sprinkle of black pepper. Pairs well with crusty bread or a light salad.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 3 months. For a creamier texture, blend part of the soup before adding the cheese.
