The Best Broccoli Potato Cheese Soup Recipe

There’s nothing quite like a bowl of hearty, creamy soup to warm you up on a chilly day, and this Broccoli Potato Cheese Soup is exactly that. It’s the perfect combination of tender potatoes, fresh broccoli, and rich cheddar cheese, all enveloped in a savory broth. The smooth and velvety texture makes each spoonful feel comforting and indulgent, while the vegetables add a satisfying, healthy touch. Whether you’re serving it for lunch, dinner, or as an appetizer, this soup is sure to please everyone at the table.

This easy-to-make Broccoli Potato Cheese Soup will become a go-to favorite in your kitchen. With minimal prep time and simple ingredients, you can create a creamy, cheesy soup that’s bursting with flavor. And the best part? It’s made in one pot, which means less cleanup and more time enjoying the delicious meal you’ve created. Let’s dive into how you can make this delicious soup from scratch!

Why You’ll Love This Recipe

1. Comforting and Hearty

This soup is the perfect comfort food, combining soft potatoes, tender broccoli, and melted cheese in a rich broth. It’s the ideal dish for cozying up on a cold day.

2. Easy to Make

With only a few basic ingredients, this soup is quick and simple to prepare. Most of the cooking time involves letting the ingredients simmer, allowing you to relax and enjoy the process.

3. Customizable Cheese

You can choose your favorite type of cheese to add to this soup, whether you prefer sharp cheddar, mozzarella, or a blend of cheeses. The possibilities are endless!

4. Perfect for All Diets

This recipe can easily be adapted for different diets. For a vegetarian option, simply swap the chicken broth with vegetable broth, and you’ve got a meat-free meal that’s just as satisfying.

5. Great for Leftovers

This soup keeps well in the fridge, making it a perfect dish for meal prep or for enjoying leftovers. It’s even better the next day when the flavors have had time to meld.

this RECIPE

Ingredients

• 1 to 2 tablespoons butter
• 1 onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, 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 pepper

Variations

• Vegetarian Option: Use vegetable broth instead of chicken broth for a vegetarian-friendly version.
• Cheese Variety: While sharp cheddar is the classic choice, feel free to try other cheeses like gouda, mozzarella, or even a spicy pepper jack for added flavor.
• Add-ins: You can add cooked bacon bits for an extra crunch or a handful of spinach for some added greens.
• Spicy Kick: For a bit of heat, stir in a pinch of cayenne pepper or red pepper flakes.

How to Make the Broccoli Potato Cheese Soup

Step 1: Sauté Vegetables

In a large pot or skillet, melt 1 to 2 tablespoons of butter over medium-high heat. Add the diced onion and sauté for about 3 minutes, or until softened. Add the carrots, salt, and pepper, and continue cooking for another 3 to 4 minutes. Then, add the minced garlic and sauté for 30 seconds, stirring occasionally to avoid burning the garlic.

Step 2: Simmer Potatoes

Add the chopped potatoes and chicken broth to the pot. Cover and bring the mixture to a simmer. Let it simmer for about 10 minutes, allowing the potatoes to soften.

Step 3: Add Broccoli

Add the broccoli florets to the pot, then continue simmering for an additional 10 minutes, or until both the potatoes and broccoli are tender. The potatoes should be fork-tender when fully cooked.

Step 4: Thicken the Soup

In a small bowl, stir together cornstarch and milk until smooth. Gradually add this mixture to the soup, stirring continuously. Let the soup simmer for another few minutes as it thickens.

Step 5: Add Cheese

Add the shredded sharp cheddar cheese to the soup, stirring until the cheese has melted and the soup becomes creamy. Taste the soup and adjust the seasoning with more salt and pepper if needed.

Step 6: Serve

Ladle the soup into bowls and serve hot. Enjoy the creamy, cheesy goodness of your homemade broccoli potato cheese soup!

Tips for Making the Recipe

• Consistency: If you prefer a thicker soup, let it simmer a little longer. If it’s too thick, add a bit more milk or broth to reach your desired consistency.
• Cheese Melting: For a smoother soup, shred your cheese before adding it. This will help it melt more evenly into the soup.
• Frozen Broccoli: You can use frozen broccoli florets if fresh isn’t available. Just make sure to thaw and drain them before adding to the soup.
• Flavor Boost: Add a dash of garlic powder, onion powder, or dried herbs like thyme for extra flavor.

How to Serve

This Broccoli Potato Cheese Soup is best served with crusty bread or a fresh green salad. You can also sprinkle extra cheese or crispy bacon on top for added texture and flavor. It makes for a hearty lunch or dinner, and it’s sure to satisfy any craving for something warm and comforting.

Make Ahead and Storage

Storing Leftovers

Let any leftover soup cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat in a pot on the stove over low heat, stirring occasionally, until warmed through.

Freezing

To freeze the soup, let it cool completely and then store it in a freezer-safe container. It will keep in the freezer for up to 3 months. When ready to enjoy, thaw the soup in the refrigerator overnight and reheat it on the stovetop.

Reheating

To reheat, simply warm the soup over low heat, stirring occasionally. If the soup has thickened too much in the fridge, add a bit more milk or broth to achieve the desired consistency.

FAQs

1. Can I use a different type of cheese?

Yes, you can use any cheese you prefer, such as mozzarella, gouda, or pepper jack. Just be sure to shred the cheese for easier melting.

2. Is there a way to make this soup dairy-free?

You can try using dairy-free cheese and milk alternatives, like almond milk or oat milk, for a dairy-free version.

3. Can I use frozen potatoes?

It’s best to use fresh potatoes for the best texture, but frozen potatoes will work in a pinch if that’s what you have on hand.

4. Can I make this soup ahead of time?

Yes, you can make the soup ahead of time and refrigerate it for up to 3 days. The flavors will meld even more, making it taste even better!

5. How can I make the soup spicier?

To add a bit of heat, stir in some cayenne pepper or red pepper flakes to taste.

6. Can I use a slow cooker for this recipe?

Yes, you can make this soup in a slow cooker. Just sauté the vegetables first, then add everything to the slow cooker and cook on low for 6 hours or high for 3 hours.

7. Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works perfectly for a vegetarian version of this soup.

8. Is there a way to thicken the soup without cornstarch?

You can use a roux (flour and butter) or blend part of the soup with an immersion blender for a thicker texture.

9. How can I make the soup creamier?

For an extra creamy soup, add a dollop of sour cream or cream cheese after the cheese melts.

10. Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Just make sure to let it cool completely before storing in a freezer-safe container.

Conclusion

This Broccoli Potato Cheese Soup is the ultimate comfort food, packed with flavor and rich in texture. Whether you’re preparing it for a weeknight dinner or serving it at a gathering, it’s a dish that will leave everyone satisfied. Easy to make and perfect for leftovers, this soup is a must-try for any cheese lover or soup enthusiast. Enjoy the creamy goodness, and let the comforting flavors warm your soul!

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