If you’re craving a cozy, hearty bowl that feels like a warm hug on a chilly day, then this Broccoli Potato Cheese Soup Recipe is exactly what you need. I absolutely love how creamy, cheesy, and satisfying this soup turns out, yet it still feels fresh and comforting thanks to the broccoli and potatoes. Whether it’s a family dinner or you just want something simple to whip up on a weeknight, you’ll find this recipe hits all the right notes and is pretty straightforward to make!
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these pantry staples already, making it super easy to throw together.
- Comfort Food Classic: This soup has that perfect creamy texture and cheesy flavor that everyone in my family goes crazy for.
- Customizable: Whether you want more veggies or a bit of spice, this recipe adapts really well.
- Great for Leftovers: It reheats beautifully and even tastes better the next day!
Ingredients You’ll Need
Each ingredient in this Broccoli Potato Cheese Soup Recipe plays a key role in building flavors — the butter and onion create a tasty base, while the sharp cheddar adds richness. When shopping, try to look for fresh broccoli and good-quality cheese, as they really elevate the soup.
- Butter: Use unsalted for better control of salt, but salted works in a pinch and adds a touch of extra flavor.
- Onion: Yellow onions bring sweetness when sautéed, which contrasts nicely with the sharp cheddar.
- Carrots: Adds subtle earthiness and a little natural sweetness to balance the savory notes.
- Garlic: Fresh minced garlic packs punch and aroma, which makes each spoonful incredibly inviting.
- Chicken stock: Adds depth; if you want a vegetarian version, swap with vegetable broth.
- Cornstarch: This is the secret to getting that silky, thick consistency without cream.
- Milk: Whole milk creates richness while keeping the soup lighter than cream.
- Potatoes: I love Yukon Gold for their buttery texture, but Russets work too and hold up well.
- Broccoli florets: Fresh yields the best flavor, but frozen works perfectly when out of season.
- Sharp cheddar cheese: I always go for sharp for a punchier taste that melts beautifully into the soup.
- Salt and pepper: Adjust these to taste to bring out all the flavors.
Variations
I LOVE that this Broccoli Potato Cheese Soup Recipe is so flexible. Over time, I’ve played around with it to accommodate different tastes and dietary needs, and I encourage you to do the same — make it your own!
- Dairy-Free Version: I swapped the cheddar for nutritional yeast and used coconut milk, which gave a creamy texture with a slightly different flavor that my family still loved.
- Spicy Kick: Adding a pinch of cayenne pepper or topping with a drizzle of hot sauce adds a fun zing that wakes up the flavors.
- Extra Veggie Boost: Toss in some chopped spinach or kale about 5 minutes before the end of cooking for an added leafy green punch.
- Vegan Adaptation: Use vegetable broth, plant-based butter, and vegan cheese alternatives — the process stays the same!
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Sauté the Aromatics
First things first, melt your butter in a skillet over medium-high heat. When it’s warm and shimmering (but not browned!), toss in the diced onion. I always like to give the onions about 3 minutes until they start to soften and turn translucent — this is where that gentle sweetness develops, and it’s a crucial base flavor. Then add the diced carrots with a sprinkle of salt and pepper. Cook for another 3 to 4 minutes until the carrots start to soften, stirring occasionally to avoid sticking or burning. Toss in the minced garlic last and sauté for just 30 seconds until fragrant — garlic burns fast, so keep a close eye!
Step 2: Simmer the Potatoes and Broccoli
Next, add your chopped potatoes and chicken stock to the pot. Cover it up and bring everything just to a simmer — you want gentle bubbles, not a rolling boil. Let it simmer for about 10 minutes, then add in the broccoli florets. Continue simmering until both the potatoes and broccoli are nice and tender; potatoes should be fork-tender and broccoli softened but not mushy, which usually takes another 10 minutes. This part is where the soup starts to come alive with those fresh veggie flavors.
Step 3: Thicken and Add Cheese
While the veggies are cooking, mix your cornstarch and milk in a small bowl until smooth. This simple mixture is going to be our velvety thickener. Stir it slowly into the hot soup and watch that lovely thickening magic happen. Then, stir in the shredded cheddar cheese gradually — I like to add it in batches, stirring well so it melts evenly and doesn’t clump. Taste at this point and add a bit more salt or pepper if needed. And that’s it! You’ll have a homemade Broccoli Potato Cheese Soup that’s creamy, comforting, and ready to dive into.
Pro Tips for Making Broccoli Potato Cheese Soup Recipe
- Use Sharp Cheddar: It melts better and gives the soup a rich tangy bite, which balances the mild veggies.
- Don’t Overcook Broccoli: Adding it halfway through cooking keeps its color vibrant and texture just right.
- Cornstarch Trick: Mixing cornstarch with cold milk before adding prevents lumps and ensures smooth thickening.
- Season Last: I learned the hard way—adding salt before cheese can throw off seasoning, so always adjust at the end.
How to Serve Broccoli Potato Cheese Soup Recipe
Garnishes
I love topping this soup with a sprinkle of extra sharp cheddar for cheesiness on top, plus a few fresh chopped chives or green onions — they add a pop of freshness and color. Sometimes I add crispy bacon bits when I’m feeling indulgent, or even a dollop of sour cream to add that creamy tang.
Side Dishes
This soup pairs perfectly with crusty bread or warm garlic knots for dipping up every last bit. A simple side salad with a tangy vinaigrette also cuts through the richness beautifully. When I want to turn this into a full meal, I sometimes serve it alongside roasted chicken or a grilled cheese sandwich.
Creative Ways to Present
For special occasions, I like to serve the soup in mini bread bowls — it makes the meal feel a little fancy and fun. Another time, I poured the soup into shot glasses as an appetizer for a cozy dinner party. Add a drizzle of chili oil or pesto on top for a gourmet touch that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I typically store leftover Broccoli Potato Cheese Soup in airtight containers in the fridge. It keeps great for up to 3 days, and honestly, the flavors meld together even better after sitting overnight. Just give it a good stir before reheating.
Freezing
Freezing works well too, but cheese-based soups can sometimes separate a bit. I like to freeze the soup before adding the cheese — then just reheat and stir in the cheese fresh when ready to serve. This keeps the texture creamy and smooth.
Reheating
When reheating, I do it gently on the stovetop over medium-low heat, stirring frequently. If it’s too thick, add a splash of milk or broth to loosen it up. Avoid microwaving aggressively to prevent curdling or breaking.
FAQs
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Can I make this Broccoli Potato Cheese Soup Recipe vegetarian or vegan?
Absolutely! For a vegetarian version, simply swap the chicken stock with vegetable broth. To go vegan, use plant-based milk (like almond or oat), vegan butter, and vegan cheese alternatives or nutritional yeast for that cheesy flavor.
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How do I prevent the soup from becoming grainy after freezing?
The best trick is to freeze the soup without the cheese and add the cheese when reheating. This helps maintain a creamy texture and avoids the curdled or grainy consistency that cheese can sometimes develop after freezing.
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Can I use other types of cheese in this soup?
Yes, though sharp cheddar gives the best classic flavor. You can experiment with other melty cheeses like gouda or monterey jack. Just keep in mind that mild cheeses might make the soup less punchy.
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Is it okay to use frozen broccoli?
Definitely! Frozen broccoli is convenient and works just fine in this recipe. Just add it straight from the freezer to the pot and cook until tender. It won’t affect the deliciousness!
Final Thoughts
I seriously recommend trying this Broccoli Potato Cheese Soup Recipe next time you want an easy but impressive homemade soup. It’s been a go-to for my family because it’s reliable, comforting, and delicious every single time. Plus, it’s fun to customize to your mood or what’s in your fridge. I hope you give it a whirl—it just might become your new favorite cozy bowl!
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Broccoli Potato Cheese Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Broccoli Potato Cheese Soup is a comforting and creamy homemade soup featuring tender potatoes, vibrant broccoli florets, and sharp cheddar cheese. Perfect for chilly days, it combines fresh vegetables with rich cheese to create a satisfying and flavorful dish that is simple to prepare on the stovetop.
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
Thickening Agent
- ¼ cup cornstarch
Other
- 1-2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Prepare the base: Melt one to two tablespoons of butter in a skillet over medium-high heat to create a flavorful cooking base.
- Sauté onions: Add the diced onions to the melted butter and sauté until the onions begin to soften, about 3 minutes, releasing their sweetness.
- Add carrots, salt, and pepper: Stir in the diced carrots along with ½ teaspoon salt and ¼ teaspoon ground pepper to season, cooking for another 3-4 minutes to slightly soften the carrots.
- Sauté garlic: Add the minced garlic and continue stirring for 30 seconds to release its aroma without burning.
- Add potatoes and chicken broth: Incorporate the peeled and cubed potatoes into the skillet, then pour in 4 cups of chicken stock. Cover and bring the mixture to a simmer.
- Simmer until tender: Let the soup simmer for about 10 minutes, allowing the potatoes to begin softening.
- Add broccoli: Add the broccoli florets and continue to simmer until both potatoes and broccoli are fork-tender, approximately another 10 minutes.
- Thicken the soup: In a small bowl, whisk the cornstarch into the milk until smooth to prevent lumps. Stir this mixture into the hot soup to thicken it gently.
- Add cheese: Stir in the shredded sharp cheddar cheese until fully melted and incorporated, enriching the soup with creamy, cheesy flavor.
- Serve: Once smooth and creamy, ladle the soup into bowls, serve warm, and enjoy your comforting broccoli potato cheese soup.
Notes
- Use fresh or frozen broccoli based on availability; frozen broccoli will cook similarly but may make the soup a bit softer.
- You can substitute chicken broth with vegetable broth to make the soup vegetarian.
- For a richer flavor, use whole milk or half-and-half instead of just milk.
- If you prefer a thicker soup, increase cornstarch to ⅓ cup but mix well to avoid clumps.
- To make the soup gluten-free, confirm that the chicken stock and cornstarch are gluten-free certified.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
