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Broccoli Potato Cheese Soup Recipe

Broccoli Potato Cheese Soup Recipe
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★★★★★

4.9 from 19 reviews

This comforting Broccoli Potato Cheese Soup combines tender potatoes, fresh broccoli florets, and sharp cheddar cheese in a creamy, savory broth. Perfect for chilly days, this hearty soup is easy to make and packed with flavor, making it an ideal meal for lunch or dinner.

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

  • 1–2 tablespoons butter
  • 1 cup milk
  • 1½ cups shredded sharp cheddar cheese

Liquids & Others

  • 4 cups chicken stock
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper

Instructions

  1. Melt Butter: Melt one to two tablespoons of butter in a skillet over medium-high heat, preparing it as the base for sautéing the vegetables.
  2. Sauté Onions: Add the diced onions to the melted butter and cook until they begin to soften, about 3 minutes, to develop sweetness and flavor.
  3. Add Carrots, Salt, and Pepper: Stir in diced carrots along with ½ teaspoon salt and ¼ teaspoon ground pepper, cooking for an additional 3-4 minutes to tenderize the carrots.
  4. Sauté Garlic: Add the minced garlic and sauté while stirring for 30 seconds until fragrant to enhance the aromatic profile of the soup.
  5. Add Potatoes and Chicken Broth: Transfer the sautéed vegetables to a larger pot, add the chopped potatoes and 4 cups of chicken stock, stirring to combine.
  6. Simmer: Cover the pot and bring the mixture to a simmer. Allow it to cook for about 10 minutes to start softening the potatoes.
  7. Add Broccoli: Add the broccoli florets to the simmering soup and continue to cook for another 10 minutes, until both broccoli and potatoes are tender and fork-tender.
  8. Prepare Cornstarch Slurry: In a small bowl, stir ¼ cup cornstarch into 1 cup of milk until completely smooth. This slurry will thicken the soup.
  9. Thicken Soup: Slowly stir the cornstarch and milk mixture into the hot soup, stirring constantly to avoid lumps.
  10. Add Cheese: Stir in the shredded sharp cheddar cheese until fully melted, giving the soup a rich, creamy texture.
  11. Serve: Ladle the soup into bowls and enjoy warm, optionally garnished with extra cheese or fresh herbs.

Notes

  • You can substitute vegetable stock for chicken stock to make this recipe vegetarian.
  • Use fresh broccoli if available for better texture; frozen broccoli works well too.
  • Adjust the thickness by adding more stock if the soup is too thick after adding the cornstarch slurry.
  • For a spicier kick, add a pinch of cayenne pepper or smoked paprika while sautéing.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.

Nutrition

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

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