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Broccoli Potato Cheese Soup Recipe

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★★★★

3.8 from 76 reviews

This comforting Broccoli Potato Cheese Soup combines tender potatoes and vibrant broccoli florets in a rich, creamy cheddar cheese broth. Perfect for a cozy meal, the soup is thickened with a smooth cornstarch and milk mixture, delivering a deliciously satisfying texture and flavor in just 40 minutes.

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 and Fats

  • 1–2 tablespoons butter
  • 1 cup milk
  • 1 ½ cups shredded sharp cheddar cheese

Liquids and Thickening Agents

  • 4 cups chicken stock
  • ¼ cup cornstarch

Spices

  • ½ teaspoon salt
  • ¼ teaspoon ground pepper

Instructions

  1. Sauté Vegetables: Melt one to two tablespoons of butter in a skillet over medium-high heat. Sauté the diced onion in the butter until it begins to soften, about 3 minutes. Add the diced carrots along with salt and pepper, and continue cooking for another 3-4 minutes. Then add the minced garlic and sauté while stirring for 30 seconds to release its aroma.
  2. Simmer Potatoes: Add the chopped potatoes and 4 cups of chicken stock to the skillet. Cover the pan and bring the mixture to a simmer over medium heat. Let it simmer gently for about 10 minutes to begin softening the potatoes.
  3. Add Broccoli: Stir in the broccoli florets and continue simmering uncovered until both the broccoli and potatoes are fork-tender, approximately another 10 minutes. This ensures the vegetables are perfectly cooked through but still retain their shape.
  4. Thicken Soup: In a small bowl, whisk the cornstarch into the milk until fully smooth without lumps. Gradually stir this mixture into the hot soup, allowing it to thicken slightly as it heats through for a creamy consistency.
  5. Add Cheese: Immediately add the shredded sharp cheddar cheese to the soup and stir continuously until all the cheese has melted completely, creating a rich, cheesy broth.
  6. Serve and Enjoy: Ladle the hot soup into bowls and serve immediately for a comforting and delicious meal.

Notes

  • For a vegetarian version, substitute chicken stock with vegetable broth and ensure cheese is vegetarian-friendly.
  • You can use fresh or frozen broccoli florets—if frozen, no need to thaw before adding.
  • Adjust salt and pepper to taste, especially if using salted butter or broth.
  • For extra creaminess, add a splash of heavy cream or half-and-half along with the milk.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: Broccoli Potato Cheese Soup, Creamy Broccoli Soup, Cheddar Cheese Soup, Comfort Food Soup, Easy Soup Recipe

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