If you’re craving a rich, comforting bowl that feels like a warm hug in culinary form, this Broccoli Potato Cheese Soup hits every note perfectly. Imagine tender broccoli and creamy potatoes swimming in a luscious, cheesy broth that’s both satisfying and nourishing. This soup is not only a celebration of simple ingredients but also a testament to how easily everyday vegetables can be transformed into a cozy meal that brightens even the chilliest days. Whether you’re a seasoned cook or just dabbling in the kitchen, this Broccoli Potato Cheese Soup is your next go-to for a delicious, hearty soup that everyone will love.

Broccoli Potato Cheese Soup Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a starring role to create a symphony of flavor, texture, and color. From the earthy potatoes that add creaminess, to the vibrant broccoli that packs in nutrition and a lovely green pop, every element brings something special to the pot.

Butter: One to two tablespoons for sautéing, providing a rich base and smooth mouthfeel.
Onion: Diced and sautéed to add a subtle sweetness that rounds out the flavor.
Carrots: Diced carrots contribute a gentle sweetness and bright orange color.
Garlic: Minced cloves offer a punch of aroma and depth.
Chicken stock: Four cups of flavorful broth to create a savory soup base.
Cornstarch: Quarter cup to thicken the soup gently without heaviness.
Milk: One cup added with cornstarch to create a creamy, smooth consistency.
Potatoes: Two large, peeled and chopped into ½-inch cubes for body and creaminess.
Broccoli florets: Sixteen ounces of fresh or frozen broccoli bring vibrancy and nutrition.
Sharp cheddar cheese: One and a half cups shredded for that signature cheesy richness.
Salt: Half a teaspoon to enhance all the flavors.
Ground pepper: A quarter teaspoon for just a touch of heat and complexity.

How to Make Broccoli Potato Cheese Soup

Step 1: Sauté Vegetables

Start by melting one to two tablespoons of butter in a skillet over medium-high heat. Toss in the diced onions and sauté until they begin to soften and turn translucent, about three minutes. Then add the carrots along with salt and pepper, letting the flavors mingle for another 3-4 minutes. Toss in the minced garlic last, cooking and stirring for 30 seconds to brighten the base with its fragrant aroma.

Step 2: Simmer Potatoes

Transfer the sautéed vegetables into a large pot and add the cubed potatoes and chicken stock. Cover the pot and bring everything to a gentle simmer. This part is crucial to soften the potatoes, which takes about ten minutes. The broth starts working its magic, soaking into the potatoes and building flavor.

Step 3: Add Broccoli

Next, add the broccoli florets to the pot. Continue to simmer until both potatoes and broccoli are tender to the fork, approximately another ten minutes. Fresh or frozen broccoli both work beautifully here, contributing a lovely green color and that fresh vegetable bite that makes this Broccoli Potato Cheese Soup so irresistible.

Step 4: Thicken the Soup

In a small bowl, whisk together the cornstarch and milk until completely smooth. This mixture is your secret to that perfect velvety texture. Slowly stir the milk mixture into the hot soup, allowing it to thicken gently while still maintaining that luscious consistency without any heaviness.

Step 5: Add Cheese

Finally, stir in the sharp cheddar cheese until it melts completely into the soup. This addition transforms the dish, delivering that crave-worthy cheesy richness that makes the Broccoli Potato Cheese Soup the soul-warming delight it is. Adjust seasoning with a little more salt and pepper if needed.

How to Serve Broccoli Potato Cheese Soup

Garnishes

A sprinkle of extra shredded sharp cheddar cheese or a few crispy bacon bits on top adds a delightful crunch and even more flavor. Freshly chopped chives or parsley also contribute a fresh herbal note and a pop of vibrant color that elevates your bowl.

Side Dishes

This soup pairs beautifully with a crusty baguette or some warm garlic bread. A simple green salad with a light vinaigrette balances the richness and adds a refreshing contrast. For a heartier meal, a grilled cheese sandwich makes an unbeatable companion.

Creative Ways to Present

Serve the Broccoli Potato Cheese Soup in rustic bread bowls for a fun and edible presentation. Or, portion it into small cups for an elegant appetizer at your next gathering. Drizzle a little extra sharp cheddar cheese sauce on top, or swirl in a spoonful of sour cream for added creaminess and a gourmet touch.

Make Ahead and Storage

Storing Leftovers

This soup keeps well in the refrigerator for up to three days. Store it in an airtight container to preserve freshness and flavor. It’s a fantastic make-ahead meal when you want a quick, comforting dinner at the ready.

Freezing

Broccoli Potato Cheese Soup freezes beautifully. Pour the cooled soup into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to three months without losing much of its creamy texture and delicious flavor.

Reheating

Reheat gently on the stove over medium-low heat, stirring frequently to prevent the cheese from sticking or separating. Adding a splash of milk can help restore the creamy consistency. Avoid microwaving at high power to keep the soup smooth and luscious.

FAQs

Can I make Broccoli Potato Cheese Soup vegetarian?

Absolutely! Simply substitute the chicken stock with your favorite vegetable broth. The soup will still be rich and flavorful, thanks to the sautéed veggies and sharp cheddar cheese.

What type of cheese works best?

Sharp cheddar is the go-to for this soup due to its bold flavor and excellent melting qualities. However, you can experiment with a mix of cheeses like Gruyère or Monterey Jack for different flavor dimensions.

Can I use frozen vegetables?

Yes, frozen broccoli works wonderfully and can simplify the preparation. Just be mindful to adjust cooking times slightly as frozen veggies soften faster than fresh ones.

How can I make the soup creamier?

If you want an extra creamy texture, consider adding a splash of heavy cream or crème fraîche at the end of cooking before serving. Alternatively, blend a portion of the soup before adding the cheese.

Is this soup good for meal prep?

Definitely! The Broccoli Potato Cheese Soup holds up well in the fridge and freezer, making it perfect for preparing in advance and enjoying throughout the week.

Final Thoughts

This Broccoli Potato Cheese Soup is truly one of those recipes you’ll want to keep close by whenever you need something cozy, nourishing, and downright delicious. It’s straightforward to make but so gratifying in every bite that it’ll quickly become a favorite in your soup repertoire. Grab those simple ingredients and dive into a bowl of comfort—you deserve it!

Broccoli Potato Cheese Soup Recipe

Print Recipe

★★★★★

4.7 from 6 reviews

A comforting and creamy Broccoli Potato Cheese Soup featuring tender potatoes and broccoli simmered in a rich chicken stock, thickened with milk and cornstarch, and finished with sharp cheddar cheese for a hearty and delicious meal.

Author: Elias
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Sautéing and Simmering
Cuisine: American
Diet: Low Fat

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)

Dairy & Eggs

1–2 tablespoons butter
1 cup milk
1 ½ cups shredded sharp cheddar cheese

Liquids & Broth

4 cups chicken stock

Thickening & Seasonings

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 onion and cook until it begins to soften, about 3 minutes. Stir in the diced carrots, salt, and pepper, and continue cooking for another 3 to 4 minutes. Add the minced garlic and sauté, stirring constantly, for 30 seconds until fragrant.
Simmer Potatoes: Add the chopped potatoes and chicken broth to the skillet. Cover and bring the mixture to a simmer, allowing the potatoes to cook for about 10 minutes until they start to soften.
Add Broccoli: Stir in the broccoli florets and continue simmering for an additional 10 minutes or until both the potatoes and broccoli are tender and fork-tender specifically for potatoes.
Thicken Soup: In a small bowl, whisk together the cornstarch and milk until smooth and free of lumps. Slowly stir this mixture into the hot soup to thicken it, cooking for a few minutes until the soup has a creamy consistency.
Add Cheese: Remove the soup from heat and stir in the shredded sharp cheddar cheese until fully melted and incorporated, creating a rich, cheesy flavor. Adjust seasoning with more salt and pepper if desired before serving.

Notes

For a vegetarian option, substitute vegetable broth for chicken stock and use a vegetarian cheese.
If you prefer a smoother texture, blend the soup partially before adding the cheese.
Use fresh broccoli for best flavor, but frozen works well in a pinch.
Adjust the amount of cheese to taste; for a lighter version, reduce cheese quantity or use a lower-fat variety.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.