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
Scale
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
