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Broccoli Potato Cheese Soup Recipe

Broccoli Potato Cheese Soup Recipe
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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Keywords: broccoli cheese soup, potato soup, creamy soup, easy soup recipe, broccoli potato cheese soup

Find it online: https://tastygenius.com/broccoli-potato-cheese-soup-recipe/