Cozy Broccoli Potato Cheese Soup Recipe for Chilly Days

Chilly evenings call for comfort in a bowl, and this creamy broccoli potato cheese soup delivers pure warmth with every spoonful.

Hearty vegetables blend seamlessly with rich, melted cheese and tender potatoes.

The soup transforms simple ingredients into a luxurious meal that satisfies deep hunger.

Robust broccoli florets dance with golden potato chunks, creating a harmonious texture that delights the palate.

Sharp cheddar cheese melts into a silky backdrop, ensuring each bite bursts with flavor.

Nutritious and indulgent, this soup promises to become a staple in your home cooking repertoire.

Prepare to savor a bowl of pure culinary comfort that will have everyone asking for seconds.

Why Broccoli Potato Cheese Soup Works

• Pack your meal with nutritious broccoli and carrots, making it an effortless way to enjoy more vegetables without feeling like you're forcing health food.
• Creamy, cheesy, and warm, this soup delivers ultimate comfort that hugs your soul and satisfies hunger with rich, hearty flavors.
• Kids and adults alike will love the cheesy texture and mild flavors, making it a perfect crowd-pleaser for picky eaters and food enthusiasts.

What’s in Broccoli Potato Soup

• Potatoes: Starchy vegetables that provide a hearty base and creamy texture to the soup.
• Broccoli: Fresh green vegetable that adds nutrition and vibrant color to the dish.
• Chicken Stock: Flavorful liquid that forms the primary cooking liquid for the soup.
• Cheddar Cheese: Sharp and melty cheese that creates a rich, creamy flavor profile.

• Onion, Garlic: Foundational flavor builders that add depth and savory notes to the soup.
• Carrots: Sweet vegetable that contributes additional color and subtle sweetness.

• Cornstarch, Milk: Smooth mixture used to thicken the soup and create a velvety consistency.
• Salt, Pepper: Essential seasonings that enhance the overall flavor of the soup.
• Butter: Provides richness and helps sauté the initial vegetables.

Make Broccoli Cheese Soup in Steps

Step 1: Melt Butter and Sauté Onions

Heat butter in a large pot over medium-high heat.

Add diced onions and cook for 3 minutes until they become soft and translucent, releasing their natural sweetness.

Step 2: Create Flavor Base

Add carrots, salt, and pepper to the pot.

Cook for 3-4 minutes until carrots begin to soften.

Quickly stir in minced garlic and cook for 30 seconds, being careful not to burn.

Step 3: Introduce Potatoes and Broth

• Cubed potatoes
• Chicken stock

Place potatoes and chicken stock into the pot.

Cover and bring to a gentle simmer.

Cook for approximately 10 minutes until potatoes start to become tender and the broth develops rich flavors.

Step 4: Add Broccoli

Incorporate broccoli florets into the pot.

Continue simmering for an additional 10 minutes.

Check potato tenderness by piercing with a fork – they should break apart easily.

Step 5: Create Smooth Thickener

Whisk together cornstarch and milk in a separate bowl until completely smooth.

Pour the mixture into the hot soup, stirring constantly to create a creamy consistency.

Step 6: Melt Cheese

Reduce heat and gradually add shredded cheddar cheese, stirring until each handful melts completely.

This creates a luxurious, velvety texture throughout the soup.

Step 7: Final Touch and Serve

Taste the soup and adjust seasonings as needed.

Ladle into warm bowls and enjoy immediately while hot and creamy.

Tips for Creamy Broccoli Soup

• Caramelize onions slowly to unlock their natural sweetness, creating a deeper, richer base for your soup.
• Add cheese off the heat and stir gradually to ensure smooth, creamy texture without graininess or separation.
• Cut broccoli into uniform florets and add later in cooking to maintain crisp-tender texture and bright green color.
• Use homemade or high-quality chicken stock for more robust flavor compared to store-bought versions.
• Mash some potatoes against the pot's side to naturally thicken the soup without additional cornstarch if preferred.

Keep Broccoli Cheese Soup Fresh

• Transfer cooled soup to an airtight container and store in the refrigerator for up to 3-4 days. Cover tightly to prevent absorption of other food odors.
• Pour soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze for maximum 2-3 months. Avoid freezing dairy-heavy soups as texture might separate.
• Thaw frozen soup in refrigerator overnight. Warm gently in a pot over medium-low heat, stirring frequently. Add splash of chicken stock or milk to restore creamy consistency if needed.
• Pour soup into microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Stop when soup reaches desired temperature to prevent cheese from breaking or becoming grainy.

Pairing Ideas for Broccoli Potato Soup

• Savor Complementary Flavor Combinations
• Pair with Crusty Sourdough Bread: Break off chunks of tangy, rustic sourdough to dunk into the creamy soup, adding delightful texture and cutting through the richness.
• Create Wine Harmony: Select a crisp Sauvignon Blanc or unoaked Chardonnay, whose bright acidity balances the soup's creamy cheese and enhances vegetable notes.
• Elevate with Crispy Bacon Bits: Sprinkle crumbled bacon on top for a salty, crunchy contrast that adds depth and introduces a smoky undertone to the soup's smooth profile.
• Add Fresh Herb Garnish: Top with chopped chives or parsley to bring a light, fresh element that brightens the soup's hearty character and provides visual appeal.

Creative Flavors for Broccoli Cheese Soup

• Vegan Veggie Bliss: Swap butter for olive oil, use vegetable stock, replace cheese with nutritional yeast, and add cashew cream for richness. Blend silken tofu for extra creaminess.
• Gluten-Free Comfort: Use cornstarch as a thickener, choose gluten-free chicken stock, and ensure all ingredients are certified gluten-free. Substitute regular milk with almond or oat milk.
• Low-Carb Cauliflower Swap: Replace potatoes with cauliflower florets, reduce cooking time, and use heavy cream instead of milk. Choose a low-carb cheese like aged cheddar for fewer carbohydrates.
• Spicy Southwest Style: Add diced green chiles, sprinkle chili powder, include a dash of smoked paprika, and top with jalapeño slices. Use pepper jack cheese for extra kick.

FAQs

• Can I make this soup vegetarian?

Yes, simply replace chicken stock with vegetable broth and use a plant-based butter alternative. The core recipe remains the same.

• Is this soup gluten-free?

To make it gluten-free, use cornstarch as a thickener (which this recipe already does) and ensure your stock is gluten-free. Check cheese labels to confirm no gluten-containing additives.

• What type of potatoes work best?

Russet or Yukon gold potatoes are ideal. They break down nicely and help create a creamy texture without needing extra cream.

• How can I add more protein to this soup?

Consider stirring in cooked, shredded chicken, adding diced ham, or topping with crispy bacon bits for extra protein and flavor.

Broccoli Potato Cheese Soup Recipe

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4.9 from 38 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Hearty broccoli potato cheese soup delivers comfort straight from grandma’s kitchen, blending creamy potatoes with tender broccoli and rich cheese. Warm spoons of pure deliciousness will transport you to a cozy winter evening with each satisfying bite.

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Ingredients

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Main Ingredients:

• 2 large potatoes, peeled and cut into 1/2-inch cubes
• 16 ounces (454 grams) broccoli florets, fresh or frozen
• 1 1/2 cups sharp cheddar cheese, shredded
• 4 cups (946 milliliters) chicken stock

Vegetables and Aromatics:

• 1 diced onion
• 2 medium carrots, diced
• 3 cloves minced garlic

Additional Ingredients:

• 12 tablespoons (170 grams) butter
• 1 cup (237 milliliters) milk
• 1/4 cup (30 grams) cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

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Instructions

1. Melt butter in a large pot over medium-high heat, adding diced onions and sautéing for 3 minutes until they become translucent and fragrant.
2. Incorporate diced carrots, seasoning with salt and pepper, and cook for 3-4 minutes until vegetables start to soften. Add minced garlic and cook briefly to release its aromatic essence.
3. Pour chicken stock into the pot, introduce cubed potatoes, and cover. Bring to a gentle simmer, allowing potatoes to cook for approximately 10 minutes until they begin to tenderize.
4. Introduce broccoli florets to the simmering mixture, continuing to cook for an additional 10 minutes. Verify potato doneness by testing with a fork – they should break apart easily.
5. Create a smooth thickening agent by whisking cornstarch with milk until completely integrated. Gradually pour into the hot soup, stirring continuously to prevent lumps and achieve a consistent texture.
6. Reduce heat to low, gradually fold in shredded cheddar cheese, allowing each handful to melt completely before adding the next. This method ensures a smooth, creamy consistency throughout the soup.
7. Perform a final seasoning assessment, adjusting salt and pepper as needed. Ladle into serving bowls, presenting a rich and comforting vegetable cheese soup.

Notes

• Slowly sauté onions to release natural sugars, creating a deeper, sweeter flavor foundation for the soup.
• Layer vegetables strategically by adding harder vegetables first, allowing them proper cooking time without overcooking delicate ingredients.
• Add cheese gradually off direct heat to prevent separation and maintain smooth, creamy texture.
• Easily transform this recipe by substituting chicken stock with vegetable broth for vegetarian version, or using gluten-free cornstarch for sensitive diets.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 390
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 60 mg