Easy Broccoli Potato Cheese Soup Recipe: Cozy Comfort In A Bowl

Creamy broccoli potato cheese soup whispers comfort on chilly afternoons when hunger calls for something warm and satisfying.

Memories of grandma’s kitchen drift through this simple recipe, promising rich flavors and hearty goodness.

Chunky potatoes mingle with tender broccoli florets, creating a delightful texture that melts in your mouth.

Smooth cheese weaves its magic, turning ordinary ingredients into an extraordinary meal.

Nutritious vegetables provide a wholesome base for this classic soup that feels like a warm embrace.

Fragrant herbs and spices dance through each spoonful, making every bite a delightful experience.

Come discover how easy it is to craft this soul-warming soup that will have everyone asking for seconds.

Why Broccoli Potato Cheese Soup Is a Crowd-Pleaser

• Boost Nutrition Easily: Packed with vegetables like broccoli and carrots, this recipe sneaks in extra nutrients without compromising on delicious flavor, making it a smart choice for health-conscious families.
• Master Simple Cooking: Requires basic kitchen skills and minimal ingredients, allowing even novice cooks to create a restaurant-quality dish with confidence and minimal stress.
• Quick Weeknight Winner: Comes together in less than an hour, making it an ideal solution for busy households craving a satisfying, homemade meal without spending hours in the kitchen.

Ingredients for Broccoli Potato Cheese Soup

• Broccoli: A green vegetable that adds nutrition and texture to the soup.
• Potatoes: Starchy vegetables that provide thickness and heartiness to the soup.
• Onion, Carrots: Aromatic vegetables that create a flavorful base for the soup.
• Garlic: Adds depth and rich flavor to the soup's overall taste profile.

• Chicken Stock: Provides the liquid base and adds savory flavor to the soup.
• Milk: Helps create a creamy texture and smooth consistency.
• Cheddar Cheese: Delivers a sharp, rich cheesy flavor and creamy texture to the soup.

• Salt, Pepper: Essential seasonings that enhance the soup's overall flavor.
• Cornstarch: Helps thicken the soup and create a smooth, creamy texture.
• Butter: Adds richness and helps sauté the vegetables at the beginning of the cooking process.

How to Cook Broccoli Potato Cheese Soup

Step 1: Prepare The Cooking Base

Heat a large pot over medium flame.

Melt butter until it becomes golden and fragrant.

Add finely chopped onions and diced carrots.

Sauté these vegetables gently, stirring occasionally until they soften and become translucent.

Step 2: Enhance Aromatic Flavors

Sprinkle minced garlic into the pot.

Stir quickly and cook for about 60 seconds, allowing the garlic to release its delightful aroma without burning.

Step 3: Create Soup Foundation

Pour chicken stock into the pot.

Drop in chopped potatoes and increase heat to bring the liquid to a rolling boil.

Once boiling, reduce heat and let the mixture simmer peacefully.

Continue cooking until potatoes become tender and easily pierced with a fork.

Step 4: Thicken The Soup

In a separate small bowl, whisk milk and cornstarch together until completely smooth.

Slowly pour this mixture into the simmering pot, stirring continuously to prevent lumps from forming.

Step 5: Add Broccoli

Introduce fresh broccoli florets into the soup.

Allow them to cook until they reach a perfect tender-crisp texture, maintaining their vibrant green color and nutritional value.

Step 6: Incorporate Cheesy Goodness

Remove pot from heat.

Sprinkle shredded cheddar cheese gradually into the soup.

Stir until cheese melts completely, creating a smooth and creamy consistency.

Step 7: Final Seasoning And Serving

Taste the soup and season with salt and black pepper.

Adjust seasoning according to personal preference.

Ladle the hot soup into bowls and serve immediately for maximum enjoyment.

Pro Tips for Broccoli Potato Cheese Soup

• Chop broccoli and potatoes into uniform, bite-sized pieces to ensure even cooking and consistent texture throughout the soup.
• Remove pot from heat before adding cheese, then stir gradually to create a smooth, creamy consistency without separating.
• Sauté onions and carrots until golden brown to develop a rich, caramelized base that adds complexity to the soup's taste.
• Swap chicken stock with vegetable broth and use plant-based cheese to create a delicious meat-free version of the recipe.
• Adjust cornstarch mixture carefully – add slowly and whisk continuously to prevent lumps and achieve desired soup consistency.

Variations to Customize Broccoli Potato Cheese Soup

• Low-Carb Cauliflower Version: Replace potatoes with cauliflower florets for a lighter, keto-friendly soup that maintains creamy texture and cheesy flavor.
• Vegetarian Adaptation: Swap chicken stock with vegetable broth and use plant-based cheese to create a meat-free version that's equally rich and satisfying.
• Dairy-Free Alternative: Use coconut milk instead of regular milk and nutritional yeast in place of cheese to craft a creamy soup suitable for lactose-intolerant individuals.
• Spicy Southwest Style: Add diced green chilies, cumin, and jalapeños to transform the soup into a zesty, southwestern-inspired dish with extra kick and warmth.

Serving Ideas for Broccoli Potato Cheese Soup

• Cozy Comfort Bowl: Ladle the steaming soup into deep ceramic mugs or rustic bowls to capture its warm, hearty essence.
• Bread Buddy Pairing: Serve alongside crusty sourdough bread, garlic toast, or crispy croutons for delightful texture and extra crunch.
• Garnish Glow-Up: Sprinkle crispy bacon bits, chopped green onions, or extra shredded cheese on top to add vibrant color and fresh flavor layers.
• Salad Sidekick: Complement the soup with a light mixed green salad dressed in a tangy vinaigrette to balance the creamy richness.

How to Store Broccoli Potato Cheese Soup

• Transfer cooled soup to an airtight container and store in the refrigerator for up to 3-4 days. Cover tightly to prevent absorption of other food odors.
• Pour soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2-3 months. Avoid freezing dairy-based soups with potatoes, as texture might change.
• Pour soup into a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Stop when soup reaches desired temperature.
• Reheat soup in a pot over medium-low heat. Add a splash of chicken stock or milk to restore creamy consistency. Stir frequently to prevent scorching and maintain smooth texture.

FAQs

• Is this soup healthy?

Yes, it combines vegetables like broccoli and carrots with protein-rich cheese, offering nutritional benefits. It contains vitamins from vegetables and calcium from dairy.

• Can I make this soup vegetarian?

Absolutely! Replace chicken stock with vegetable broth and the soup becomes vegetarian-friendly while maintaining its delicious flavor profile.

• What cheese works best for this recipe?

Sharp cheddar cheese provides the most robust flavor, but you can also use mild cheddar, monterey jack, or a cheese blend for variety.

• How can I make the soup creamier?

Use heavy cream instead of milk when adding the cornstarch mixture, or blend a portion of the soup to create a thicker, smoother texture.

Broccoli Potato Cheese Soup Recipe

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4.9 from 32 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Creamy Broccoli Potato Cheese Soup delivers comfort in a bowl, blending hearty vegetables with rich, melted cheese. Warm spoons of this classic recipe promise pure satisfaction for hungry souls seeking delicious winter nourishment.

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Ingredients

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Main Ingredients:

• 16 ounces (453 grams) broccoli florets (fresh or frozen)
• 2 large potatoes, peeled and chopped into 1/2-inch cubes
• 4 cups chicken stock
• 112 cups shredded sharp cheddar cheese

Vegetables and Aromatics:

• 1 diced onion
• 2 medium diced carrots
• 3 minced garlic cloves

Seasonings and Additional Ingredients:

• 1 to 2 tablespoons butter
• 1 cup milk
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

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Instructions

1. Warm a large pot over medium heat, gently melting butter until it transforms into a silky base for sautéing vegetables.
2. Introduce diced onions and carrots to the butter, allowing them to soften and release their aromatic essence, approximately 4-5 minutes.
3. Incorporate minced garlic, stirring quickly to prevent burning and awaken its fragrant notes for about 30-45 seconds.
4. Pour chicken stock into the vegetable mixture, carefully add cubed potatoes, and elevate the temperature until the liquid reaches a rolling boil.
5. Reduce heat to a gentle simmer, covering the pot and allowing potatoes to tenderize for 10-12 minutes until they can be easily pierced with a fork.
6. Create a smooth cornstarch slurry by whisking milk and cornstarch in a separate bowl until completely integrated and free of lumps.
7. Gradually stream the cornstarch mixture into the simmering soup, stirring continuously to prevent clumping and promote even thickening.
8. Introduce fresh broccoli florets to the soup, cooking until they transform into a vibrant green and become tender yet retain a slight crispness, roughly 3-4 minutes.
9. Remove the pot from heat and fold in shredded cheddar cheese, stirring until the cheese melts completely and creates a luxurious, creamy texture.
10. Season with salt and freshly ground black pepper, tasting and adjusting seasoning as needed for a perfectly balanced flavor profile.
11. Ladle the hot soup into serving bowls, ensuring each portion receives an equal distribution of vegetables and creamy broth.

Notes

• Customize the soup’s thickness by adjusting the cornstarch and milk ratio for a perfect creamy consistency.
• Use low-sodium chicken stock to control salt levels and create a healthier version of the soup.
• Swap regular milk with almond or oat milk for a dairy-free alternative that maintains a rich, creamy texture.
• Enhance nutrition by adding extra vegetables like cauliflower or spinach without changing the soup’s core flavor profile.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 255 kcal
• Sugar: 3 g
• Sodium: 480 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 22 g
• Fiber: 4 g
• Protein: 13 g
• Cholesterol: 40 mg