If you're looking for a cozy, creamy, and hearty soup to warm you up on a chilly day, this Broccoli Potato Cheese Soup recipe is perfect for you! Loaded with tender potatoes, fresh broccoli, sharp cheddar cheese, and a hint of garlic, this soup delivers layers of rich flavors in every spoonful. Plus, it’s easy to make, filling, and packed with nutrients! Read on for a step-by-step guide to create this delicious dish and tips for perfecting it.
What is Broccoli Potato Cheese Soup?
Broccoli Potato Cheese Soup is a thick, creamy soup made with a base of chicken stock, milk, and cheddar cheese. The combination of potatoes and broccoli adds texture and nutrition, while cheese brings in a rich, savory flavor that everyone loves. The result is a hearty, filling meal that works as a starter or even as a main course, especially when paired with crusty bread.
Call to Action: Ready to make the most satisfying bowl of soup? Stick with me as I walk you through everything you need to know, from ingredients to serving tips, and how to avoid common mistakes!
Ingredients List for Broccoli Potato Cheese Soup
Here’s everything you’ll need to whip up this rich, creamy, and cheesy soup. All the ingredients are common pantry staples, making this recipe an easy go-to meal on busy days.
- 1-2 tablespoons butter: This provides a rich base for sautéing the vegetables and adding flavor to the soup.
- 1 onion (diced): Adds sweetness and depth of flavor when cooked.
- 2 medium carrots (diced): Adds color, sweetness, and additional nutrients.
- 3 cloves garlic (minced): For a subtle, savory aroma and flavor.
- 4 cups chicken stock: The liquid base for the soup, you can use vegetable stock for a vegetarian version.
- ¼ cup cornstarch: Helps to thicken the soup to a creamy consistency.
- 1 cup milk: Adds creaminess and body to the soup.
- 2 large potatoes (peeled and chopped into ½-inch cubes): Provides body and thickness to the soup, while also making it more filling.
- 16 ounces broccoli florets (fresh or frozen): The star ingredient of the soup, packed with vitamins and minerals.
- 1½ cups shredded sharp cheddar cheese: Gives the soup its signature cheesy flavor.
- ½ teaspoon salt: Enhances the flavors of the ingredients.
- ¼ teaspoon ground pepper: Adds a bit of mild heat and spice.
Ingredient Substitutions and Variations
This recipe is pretty flexible, and you can easily modify it to suit your preferences or dietary needs. Below are some common ingredient substitutions and variations.
- Butter: You can swap out butter for olive oil or plant-based margarine if you prefer a vegan or lower-calorie option.
- Chicken stock: Use vegetable stock to make this soup vegetarian. You can also use low-sodium stock to reduce the salt content.
- Cornstarch: If you don’t have cornstarch, you can substitute it with flour. Use about 3 tablespoons of flour mixed with ¼ cup of water to make a slurry.
- Milk: For a creamier texture, you can use half-and-half or heavy cream. For a dairy-free version, use almond milk or any plant-based milk.
- Potatoes: Sweet potatoes can be used instead of regular potatoes for a slightly sweeter flavor and more nutrients.
- Broccoli: If you’re out of broccoli, you can substitute cauliflower, or you can mix both for added variety.
- Cheddar cheese: If you don’t have sharp cheddar, you can use another type of cheese like Monterey Jack, Gruyère, or even a vegan cheese for a plant-based version.
Step-by-Step Cooking Instructions
This Broccoli Potato Cheese Soup is simple to prepare and can be made in just one pot. Here’s a detailed step-by-step guide to help you get the best results.

- Prepare the Ingredients: Start by peeling and chopping the potatoes into small cubes. Dice the onion and carrots, and mince the garlic cloves. Set aside your shredded cheddar cheese and broccoli florets.
- Sauté the Vegetables: Heat 1-2 tablespoons of butter in a large pot over medium heat. Add the diced onions and carrots, sautéing for 4-5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Add Potatoes and Broth: Stir in the peeled and chopped potatoes. Pour in the 4 cups of chicken stock, ensuring that the potatoes are fully submerged in the liquid. Bring to a boil, then reduce the heat to a simmer. Let it cook for about 10-15 minutes or until the potatoes are tender.
- Make a Cornstarch Slurry: In a small bowl, whisk together ¼ cup of cornstarch with 1 cup of milk until smooth. Pour the mixture into the soup, stirring constantly to avoid lumps. Let it simmer until the soup starts to thicken.
- Add Broccoli: Add the broccoli florets to the pot and cook for another 5-7 minutes until the broccoli is tender but still vibrant green. You can leave the broccoli florets whole or blend some of them for a smoother texture.
- Stir in Cheese: Remove the soup from heat, then gradually stir in the shredded cheddar cheese. Continue stirring until the cheese melts completely and the soup becomes smooth and creamy.
- Season the Soup: Taste the soup and add salt and pepper to your preference. If the soup is too thick, you can thin it with a little extra stock or milk.
How to Cook Broccoli Potato Cheese Soup: A Step-by-Step Guide
This section simplifies the process further with easy-to-follow cooking instructions:
- Melt butter and sauté onion, garlic, and carrots.
- Add potatoes and chicken stock. Simmer until potatoes are tender.
- Stir in cornstarch-milk mixture and let it thicken.
- Add broccoli, simmer until tender.
- Remove from heat, stir in cheese, season with salt and pepper.
- Optional: Blend part of the soup for a creamier texture.
Common Mistakes to Avoid
- Overcooking the Broccoli: Broccoli cooks quickly, so be careful not to let it turn mushy. Adding it toward the end of cooking ensures it stays tender-crisp.
- Not Stirring the Cheese Properly: Gradually stir in the cheese off the heat to prevent it from curdling or becoming grainy.
- Skipping the Cornstarch: Cornstarch helps thicken the soup, giving it a creamy texture. If you skip this step, your soup may be too watery.
- Not Tasting as You Go: Make sure to taste and adjust the seasoning after adding the cheese, as it can affect the saltiness of the soup.
Serving and Presentation Tips
Presentation and serving go hand in hand with taste. To truly elevate your Broccoli Potato Cheese Soup, try these presentation tips.
- Serve in Bread Bowls: For an extra touch of comfort, serve the soup in hollowed-out bread bowls. The crispy bread pairs wonderfully with the creamy soup.
- Garnish: Top your soup with a sprinkle of shredded cheese, a dollop of sour cream, or a handful of crispy bacon bits for added flavor.
- Croutons: Add homemade croutons for some crunch and contrast to the creamy soup texture.
How to Serve Broccoli Potato Cheese Soup
This soup can be served as a main dish or a starter. If you’re serving it as a main course, a slice of crusty garlic bread or a simple side salad pairs beautifully with the creamy texture. For something heartier, add a side of grilled chicken or a warm sandwich to complement the soup.
Presentation Ideas for Broccoli Potato Cheese Soup
Here are a few presentation ideas to make your Broccoli Potato Cheese Soup even more inviting:
- Bright Garnishes: Use freshly chopped parsley, chives, or a sprinkle of paprika on top for a pop of color.
- Color Contrast: Serve the soup in white bowls to make the vibrant colors of the broccoli and cheddar cheese stand out.
- Layered Look: Drizzle a bit of heavy cream in a spiral pattern or add a swirl of pesto for an artistic touch.
Broccoli Potato Cheese Soup Recipe Tips
- Blending: For a smoother consistency, use an immersion blender to blend part of the soup after cooking. This will give it a creamy texture while still leaving chunks of broccoli and potatoes for texture.
- Make Ahead: This soup can be made ahead of time and reheated. It will thicken as it cools, so add a little milk or broth when reheating.
- Freezing: You can freeze leftovers for up to 3 months. Just be sure to reheat slowly to prevent the cheese from breaking.
Frequently Asked Questions (FAQs)
Can I make this soup vegan?
Yes, substitute butter with olive oil, chicken stock with vegetable stock, milk with a plant-based milk like almond or oat, and cheddar cheese with a dairy-free cheese alternative.
Can I freeze this soup?
Yes, you can freeze it! Let the soup cool completely before transferring it to an airtight container. It will last up to 3 months in the freezer. When reheating, thaw in the fridge overnight and reheat gently on the stovetop, adding a little extra liquid if needed.
How do I thicken the soup if it's too thin?
If your soup is too thin, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry and stir it into the soup, cooking until it thickens.
Conclusion
This Broccoli Potato Cheese Soup is the ultimate comfort food that’s both satisfying and nutritious. Whether you’re cooking for a crowd or preparing a weeknight meal, this recipe is a guaranteed hit. Easy to make, loaded with flavor, and endlessly customizable, this is a dish you’ll come back to time and time again.
So what are you waiting for? Grab your ingredients and start cooking! Your bowl of creamy, cheesy goodness awaits.
PrintBroccoli Potato Cheese Soup Recipe
This Broccoli Potato Cheese Soup combines tender potatoes, fresh broccoli, and sharp cheddar cheese for a creamy and comforting dish. Packed with wholesome vegetables and rich flavors, it's an ideal meal for any season. Key ingredients include potatoes, broccoli, cheddar cheese, and chicken stock. Serve with crusty bread for a delicious family-friendly dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1-2 Tablespoons butter
- 1 diced onion
- 2 medium diced carrots
- 3 minced garlic cloves
- 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 pepper
Instructions
- Heat butter in a large pot over medium heat. Add onion, carrots, and garlic, and sauté until soft.
- Add chicken stock and potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Mix cornstarch with milk, then slowly stir into the soup.
- Add broccoli and cook until tender, about 5 minutes.
- Stir in cheese until melted and season with salt and pepper. Serve hot.
Notes
- You can use either fresh or frozen broccoli.
- Adjust cheese amounts based on your taste preference for extra richness.
- For a thicker soup, blend part of the cooked potatoes and broccoli before adding the cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
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