Why Make This Recipe
Broccoli Potato Cheese Soup is a warm, comforting dish that feels like a hug on a chilly day. Imagine gathering around the table, the rich, creamy aroma wafting through the air, and family or friends smiling as they take their first spoonful. This simple yet flavorful soup is packed with wholesome ingredients, making it a perfect choice for a cozy dinner or a hearty lunch. Plus, it’s a great way to sneak in some vegetables, ideal for picky eaters or anyone wanting to eat healthier without sacrificing flavor.
How to Make Broccoli Potato Cheese Soup
Making Broccoli Potato Cheese Soup is easy, even for novice cooks. Here’s how you can create this creamy delight at home.
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 diced onion in the butter until it begins to soften, about 3 minutes.
- Add the diced carrots, salt, and pepper, continuing to cook for another 3-4 minutes.
- Mix in the minced garlic and sauté while stirring for about 30 seconds.
- Next, add the chopped potatoes and the chicken stock. Cover and bring to a simmer. Simmer for about 10 minutes.
- Add the broccoli and continue simmering until both the broccoli and potatoes are tender, which should take about 10 minutes. Check that the potatoes are fork-tender.
- In a small bowl, stir the cornstarch into the milk until smooth, then stir this mixture into the hot soup.
- Add the shredded cheese and stir until it melts smoothly into the soup.
- Serve and enjoy your creamy bowl of warmth!
How to Serve Broccoli Potato Cheese Soup
Serve this delicious soup hot, garnished with a sprinkle of extra cheese or freshly cracked pepper if you like. Pair it with crusty bread, a salad, or simply enjoy it on its own. It’s perfect for those chilly nights or when you need some comfort food.
How to Store Broccoli Potato Cheese Soup
If you have leftovers, let the soup cool completely before transferring it into airtight containers. Store them in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing the soup in freezer-safe containers. It can last up to 3 months in the freezer.
Tips to Make Broccoli Potato Cheese Soup
- Don’t skip the sautéing step for onions and garlic. It adds depth to the flavor.
- For extra creaminess, add more cheese or use heavy cream instead of milk.
- If you prefer a thicker soup, add more cornstarch mixed with milk.
- Feel free to add more vegetables like corn or spinach for added nutrition.
Variation
You can give this soup a different twist by using different cheeses like Gouda or Monterey Jack. For a spicier version, add some diced jalapeños or a dash of hot sauce. If you are vegan, substitute butter with olive oil, use vegetable stock, and replace cheese and milk with plant-based alternatives.
FAQs
-
Can I use frozen broccoli for this recipe?
Yes, frozen broccoli works great and saves time! -
What can I use instead of chicken stock?
You can use vegetable stock for a vegetarian option. -
Can I make this soup ahead of time?
Absolutely! The flavors deepen when it’s made in advance. -
Is this soup gluten-free?
Yes, as long as you use a gluten-free cornstarch and chicken stock. -
Can I blend the soup for a smoother texture?
Yes, you can blend it after cooking for a creamy consistency. -
How can I make it spicier?
Add red pepper flakes or diced jalapeños during cooking. -
Can I add meat to this soup?
Yes, diced cooked chicken or ham can be added for extra protein. -
What is the best way to reheat the soup?
Reheat on the stovetop over low heat, stirring frequently. You can add a splash of milk if it thickens too much.
Broccoli Potato Cheese Soup
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm, comforting broccoli potato cheese soup that’s perfect for chilly days, packed with flavor and wholesome ingredients.
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
Instructions
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the diced onion in the butter until it begins to soften, about 3 minutes.
- Add the diced carrots, salt, and pepper, continuing to cook for another 3-4 minutes.
- Mix in the minced garlic and sauté while stirring for about 30 seconds.
- Next, add the chopped potatoes and the chicken stock. Cover and bring to a simmer. Simmer for about 10 minutes.
- Add the broccoli and continue simmering until both 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 the shredded cheese and stir until it melts smoothly into the soup.
- Serve and enjoy your creamy bowl of warmth!
Notes
Garnish with a sprinkle of extra cheese or freshly cracked pepper. Can be stored for up to 3 days in the refrigerator or up to 3 months in the freezer.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
