This Broccoli Potato Cheese Soup is the ultimate comfort food—rich, creamy, and filled with wholesome ingredients. With tender broccoli, soft potatoes, and sharp cheddar cheese, it delivers a combination of flavors that will warm you up on even the coldest days. It’s a family-friendly meal that’s easy to prepare, making it perfect for a quick weeknight dinner. Plus, it’s packed with nutrients, thanks to the fresh vegetables and cheese, so you get a satisfying and nutritious meal in one bowl.
Ingredients
- 1-2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 garlic cloves, 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 black pepper
Instructions
- Sauté the Vegetables: Melt the butter in a large skillet over medium-high heat. Once melted, add the diced onion and sauté for about 3 minutes until softened. Add the diced carrots, salt, and pepper, and cook for an additional 3-4 minutes until the carrots start to soften.
- Add Garlic and Broth: Stir in the minced garlic and sauté for 30 seconds until fragrant. Add the chopped potatoes and chicken stock, then cover the skillet and bring the soup to a simmer. Let it simmer for about 10 minutes until the potatoes are just starting to become tender.
- Add Broccoli: Stir in the broccoli florets (fresh or frozen) and continue simmering for another 10 minutes until both the potatoes and broccoli are fork-tender.
- Thicken the Soup: In a small bowl, whisk together the cornstarch and milk until smooth. Slowly pour the mixture into the hot soup, stirring constantly. Continue to simmer until the soup thickens to your desired consistency, about 2-3 minutes.
- Add Cheese: Gradually add the shredded sharp cheddar cheese, stirring until it’s fully melted and the soup is smooth and creamy. Adjust the seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls, garnish with extra cheese or fresh herbs if desired, and enjoy!
Cooking Tips
- Cheese Selection: For the best flavor, use sharp cheddar cheese. It melts beautifully and adds a robust cheesy flavor to the soup.
- Smooth or Chunky: If you prefer a smoother soup, you can partially blend the soup using an immersion blender after adding the broccoli. For a chunkier texture, leave the vegetables whole.
- Use Fresh or Frozen Broccoli: Both fresh and frozen broccoli work well in this recipe. If using frozen, add it directly to the pot without thawing.
- Make it Vegetarian: Substitute vegetable broth for chicken stock if you want to make the soup vegetarian.
Nutritional Benefits
- Broccoli: A powerhouse vegetable, rich in vitamins C and K, fiber, and antioxidants that support immune health and digestion.
- Potatoes: Potatoes are a great source of carbohydrates, potassium, and vitamin C, which contribute to heart and bone health.
- Cheddar Cheese: Packed with protein and calcium, cheese adds richness and a good amount of essential nutrients.
- Carrots: Carrots provide vitamin A, important for eye health, and add a natural sweetness to balance the savory ingredients.
Why You’ll Love This Recipe
- Warm and Comforting: There’s nothing quite like a warm bowl of cheesy, hearty soup on a chilly day.
- Nutritious and Satisfying: Loaded with vegetables and topped with creamy cheddar, this soup is both nutritious and indulgent.
- Quick and Easy: It takes just 30 minutes to prepare, making it perfect for a quick weeknight meal.
- Family-Friendly: The mild flavors and creamy texture are sure to be a hit with kids and adults alike.
Dietary Information
- Gluten-Free: This recipe is naturally gluten-free, as it uses cornstarch instead of flour for thickening.
- Vegetarian-Friendly Option: By substituting vegetable broth for chicken stock, this recipe becomes a vegetarian delight.
- Contains Dairy: This recipe is not suitable for those with lactose intolerance due to the inclusion of cheese, butter, and milk.
Why This Recipe Works
- Balanced Flavors: The mild sweetness of the carrots and onions pairs perfectly with the savory sharpness of cheddar cheese and the creamy potatoes, creating a balanced and flavorful soup.
- Great Texture: The combination of tender vegetables with the creamy broth offers a comforting texture that’s both rich and hearty.
- Easy to Prepare: With simple ingredients and minimal prep, this soup is approachable for both beginner and experienced cooks.
- Versatile: You can easily modify this recipe by adding other vegetables, using different cheeses, or even adding some bacon for extra richness.
Conclusion
Broccoli Potato Cheese Soup is the perfect way to enjoy a comforting, nutritious meal that’s full of flavor. Whether you’re serving it as a main dish or as a starter, this recipe is bound to become a family favorite. The creamy broth, tender vegetables, and sharp cheddar cheese make this soup an ideal choice for chilly evenings or when you need something warm and satisfying. Plus, it’s easy to customize based on your dietary preferences or what you have on hand, making it a versatile recipe you’ll turn to again and again.
Enjoy your meal and happy cooking!
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Broccoli Potato Cheese Soup Recipe
- Total Time: 50mins
Description
This Broccoli Potato Cheese Soup is the ultimate comfort food—rich, creamy, and filled with wholesome ingredients. With tender broccoli, soft potatoes, and sharp cheddar cheese, it delivers a combination of flavors that will warm you up on even the coldest days. It’s a family-friendly meal that’s easy to prepare, making it perfect for a quick weeknight dinner. Plus, it’s packed with nutrients, thanks to the fresh vegetables and cheese, so you get a satisfying and nutritious meal in one bowl.
Ingredients
- 1–2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 4 cups chicken stock
- 1/4 cup cornstarch
- 1 cup milk
- 2 large potatoes, peeled and chopped into 1/2-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Sauté the Vegetables: Melt the butter in a large skillet over medium-high heat. Once melted, add the diced onion and sauté for about 3 minutes until softened. Add the diced carrots, salt, and pepper, and cook for an additional 3-4 minutes until the carrots start to soften.
- Add Garlic and Broth: Stir in the minced garlic and sauté for 30 seconds until fragrant. Add the chopped potatoes and chicken stock, then cover the skillet and bring the soup to a simmer. Let it simmer for about 10 minutes until the potatoes are just starting to become tender.
- Add Broccoli: Stir in the broccoli florets (fresh or frozen) and continue simmering for another 10 minutes until both the potatoes and broccoli are fork-tender.
- Thicken the Soup: In a small bowl, whisk together the cornstarch and milk until smooth. Slowly pour the mixture into the hot soup, stirring constantly. Continue to simmer until the soup thickens to your desired consistency, about 2-3 minutes.
- Add Cheese: Gradually add the shredded sharp cheddar cheese, stirring until it’s fully melted and the soup is smooth and creamy. Adjust the seasoning with additional salt and pepper if needed.
- Prep Time: 20mins
- Cook Time: 30mins