Broccoli Potato Cheese Soup Recipe
Introduction
This Broccoli Potato Cheese Soup is a comforting and creamy dish perfect for chilly days. Packed with tender vegetables and sharp cheddar, it’s a satisfying meal that’s easy to prepare and sure to please the whole family.
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
- Step 1: Melt one to two tablespoons of butter in a skillet over medium-high heat. Add the diced onion and sauté until it begins to soften, about 3 minutes. Then add the diced carrots, salt, and pepper, and cook for another 3-4 minutes. Stir in the minced garlic and sauté for 30 seconds.
- Step 2: Add the chopped potatoes and chicken stock to the skillet. Cover and bring to a simmer. Let it simmer for about 10 minutes.
- Step 3: Add the broccoli florets to the soup and continue simmering until both the broccoli and potatoes are tender, about 10 minutes more. Potatoes should be easily pierced with a fork.
- Step 4: In a small bowl, whisk the cornstarch into the milk until smooth. Slowly stir this mixture into the hot soup to thicken it, stirring constantly.
- Step 5: Add the shredded sharp cheddar cheese and stir until it melts completely into the soup.
- Step 6: Serve the soup warm and enjoy!
Tips & Variations
- For a vegetarian version, substitute the chicken stock with vegetable broth.
- Use extra sharp cheddar for a bolder flavor, or try a mix of cheese varieties to add depth.
- If you prefer a smoother soup, blend part or all of the soup using an immersion blender before adding the cheese.
- Add cooked bacon bits or a sprinkle of smoked paprika for added smoky flavor.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much after refrigeration, add a splash of milk or broth while reheating to loosen the consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe and saves time on prep. Just add it directly to the soup without thawing and simmer as directed.
Is it possible to make this soup dairy-free?
Yes, you can use dairy-free milk such as almond, oat, or soy milk, and substitute the cheddar cheese with a dairy-free cheese alternative to make this soup dairy-free.
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Broccoli Potato Cheese Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This creamy Broccoli Potato Cheese Soup is a comforting and hearty dish perfect for chilly days. Made with fresh vegetables, sharp cheddar cheese, and a rich broth base, it comes together quickly on the stovetop and offers a deliciously cheesy and nutritious meal.
Ingredients
Vegetables
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Liquids & Dairy
- 4 cups chicken stock
- 1 cup milk
- 1½ cups shredded sharp cheddar cheese
Other Ingredients
- 1–2 tablespoons butter
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt one to two tablespoons of butter in a skillet over medium-high heat. Add the diced onions and sauté until they begin to soften, about 3 minutes. Stir in the diced carrots, salt, and pepper, cooking for another 3-4 minutes. Then add the minced garlic and sauté while stirring for 30 seconds to release the flavors.
- Simmer Potatoes: Add the peeled and chopped potatoes along with the chicken stock to the skillet. Cover and bring the mixture to a simmer. Let it cook for about 10 minutes until the potatoes begin to soften.
- Add Broccoli: Add the broccoli florets to the pot and continue simmering for an additional 10 minutes, or until both broccoli and potatoes are tender and easily pierced with a fork.
- Thicken Soup: In a small bowl, combine the cornstarch with the milk, stirring until smooth with no lumps. Slowly stir this mixture into the hot soup to thicken the broth evenly.
- Add Cheese: Reduce the heat to low and add the shredded sharp cheddar cheese to the soup. Stir continuously until the cheese is fully melted and the soup becomes creamy.
- Serve and Enjoy: Once the cheese has melted and the soup has thickened to your liking, remove from heat. Ladle into bowls and serve warm for a comforting meal.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Use sharp cheddar cheese for best flavor; mild cheddar can be used for a gentler taste.
- If you prefer a smoother soup, use an immersion blender to partially blend the soup before adding the cheese.
- Adjust salt and pepper to taste as cheese can add saltiness.
- This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Broccoli Potato Cheese Soup, creamy vegetable soup, cheddar cheese soup, easy stovetop soup, comforting winter soup
