This Creamy Broccoli Potato Cheese Soup is the ultimate comfort food! It’s a rich, cheesy, and incredibly flavorful soup that combines tender potatoes, broccoli florets, and a creamy, cheesy broth. I love how this recipe is both easy to make and packed with deliciousness. It’s perfect for a chilly evening, a family dinner, or any time you’re craving a warm and satisfying soup. Get ready for a bowl of pure comfort!
Why You’ll Love This Broccoli Potato Cheese Soup
- Creamy and Cheesy: Made with cheddar cheese, milk, and a touch of cornstarch for thickening, this soup is incredibly creamy and cheesy.
- Hearty and Flavorful: Packed with potatoes, broccoli, and a blend of savory seasonings, it’s a satisfying and flavorful meal.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- One-Pot Meal: Everything cooks together in one pot, making cleanup a breeze.
- Comfort Food Classic: A warm and comforting soup that’s perfect for a chilly day.
Ingredients for Broccoli Potato Cheese Soup
Here’s what you’ll need to make this delicious soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Butter (Fat)
- Onion, diced (Vegetable)
- Medium carrots, diced (Vegetable)
- Garlic cloves, minced (Aromatic)
- Chicken stock (Liquid)
- Large potatoes, peeled and chopped into ½-inch cubes (Vegetable)
- Broccoli florets (fresh or frozen) (Vegetable)
- Shredded sharp cheddar cheese (Dairy)
- Milk
Seasoning and Thickener
- Cornstarch (Thickener)
- Salt (Seasoning)
- Ground pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Broccoli Potato Cheese Soup as is, but here are a few ideas for variations:
- Add Bacon: Cook some bacon and crumble it over the top before serving.
- Different Cheese: Use a blend of cheeses, such as Monterey Jack, Colby Jack, or pepper jack.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
- Add More Vegetables: Toss in some chopped celery, cauliflower, or corn.
- Use Different Potatoes: Try using Yukon Gold or red potatoes instead of Russet potatoes.
How to Make Broccoli Potato Cheese Soup
Let me show you how easy it is to make this Creamy Broccoli Potato Cheese Soup:
Sauté Vegetables
- I melt one to two tablespoons of butter in a skillet over medium-high heat.
- I sauté the diced onion in the butter until the onions begin to soften, about 3 minutes.
- I add the diced carrots, salt, and pepper and continue to cook for another 3-4 minutes.
- Then, I add the minced garlic and sauté, stirring, for 30 seconds.
Add Potatoes and Broth
- Next, I add the chopped potatoes and chicken broth to the pot.
Simmer
- I cover the pot and bring the mixture to a simmer.
- I simmer for about ten minutes.
Add Broccoli and Continue Simmering
- I add the broccoli florets and continue simmering until the broccoli and potatoes are tender—about 10 minutes more. The potatoes should be fork-tender.
Thicken the Soup
- In a small bowl, I stir the cornstarch into the milk until smooth.
- Then, I stir the cornstarch mixture into the hot soup.
Add Cheese
- I add in the shredded cheddar cheese and stir until melted.
Serve
Serve and enjoy
Tips and Tricks for the BEST Soup
Here are my secrets for making this soup truly exceptional:
- Use Russet Potatoes: Russet potatoes have a starchy texture that works well in this soup.
- Don’t Overcook the Potatoes: Cook the potatoes until they’re tender but not mushy.
- Freshly Grated Cheese: Freshly grated cheese melts better and has a more intense flavor than pre-shredded cheese.
- Adjust Thickness: If you prefer a thicker soup, you can add more cornstarch. If you prefer a thinner soup, add more broth.
How to Serve
This Broccoli Potato Cheese Soup is delicious served with:
- Crusty Bread: A slice of crusty bread or a warm roll is perfect for dipping.
- Crackers: Add some crackers for extra crunch.
- Salad: A simple green salad would complement the soup nicely.
- Toppings: Top with extra cheese, bacon bits, or green onions.
Make Ahead and Storage
This soup tastes even better the next day! You can store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
FAQs about Broccoli Potato Cheese Soup
- Can I use a different type of potato?
- Yes, you can use Yukon Gold or red potatoes instead of Russet potatoes.
- Can I make this without the cheese?
- The cheese is a key component of this soup, but you can reduce the amount or use a dairy-free cheese alternative.
- Can I freeze this soup?
- Yes
Enjoy this creamy, cheesy, and comforting Broccoli Potato Cheese Soup! It’s a perfect meal for a chilly evening.
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Creamy Broccoli Potato Cheese Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 1x
- Category: Soup
- Cuisine: American
Description
This Broccoli Potato Cheese Soup is a creamy, comforting, and flavorful soup perfect for a chilly day. It combines tender potatoes, broccoli florets, and a rich, cheesy broth for a satisfying and easy-to-make meal.
Ingredients
Scale
- 1–2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1/4 cup cornstarch
- 1 cup milk (whole, 2%, or skim)
- 2 large russet potatoes, peeled and chopped into 1/2-inch cubes
- 16 ounces (about 4 cups) broccoli florets, fresh or frozen (if frozen, no need to thaw)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
Instructions
- Melt Butter: Melt 1 to 2 tablespoons of butter in a large pot or Dutch oven over medium-high heat.
- Sauté Onion: Add the diced onion to the melted butter. Sauté for about 3 minutes, stirring occasionally, until the onion begins to soften.
- Add Carrots and Season: Add the diced carrots, salt, and pepper to the pot. Continue to cook, stirring occasionally, for another 3-4 minutes, until the carrots begin to soften.
- Add Garlic: Add the minced garlic to the pot and sauté, stirring constantly, for about 30 seconds, or until fragrant.
- Add Potatoes and Broth: Add the cubed potatoes and chicken broth to the pot. Stir to combine.
- Simmer (Covered): Cover the pot and bring the mixture to a simmer. Reduce the heat to medium-low and continue to simmer for about 10 minutes.
- Add Broccoli: Add the broccoli florets to the pot.
- Continue Simmering (Covered): Continue to simmer, covered, for another 10 minutes, or until the potatoes and broccoli are tender when pierced with a fork.
- Make Cornstarch Slurry: While the soup is simmering, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and milk until smooth and no lumps remain.
- Thicken Soup: Stir the cornstarch slurry into the hot soup. Increase heat slightly if needed to bring back to a gentle simmer. Cook, stirring constantly, until the soup thickens slightly.
- Add Cheese: Reduce the heat to low. Add the shredded cheddar cheese to the soup and stir continuously until the cheese is completely melted and the soup is smooth and creamy.
- Serve: Remove from heat and serve hot.
Notes
- Potatoes: Russet potatoes are recommended for their starch content, which helps to thicken the soup. You can also use Yukon Gold potatoes.
- Broccoli: You can use fresh or frozen broccoli florets. If using frozen, there’s no need to thaw them before adding them to the soup.
- Cheese: Sharp cheddar cheese provides the best flavor, but you can use other types of cheese, such as mild cheddar, Monterey Jack, or a blend. Freshly shredded cheese melts better than pre-shredded.
- Milk: You can use whole milk, 2%, skim milk, or even a plant-based milk alternative.
- Cornstarch Slurry: The cornstarch slurry helps to thicken the soup. Make sure to whisk it well with cold milk before adding it to the hot soup to prevent lumps.
- Serving Suggestions: Serve this soup with crusty bread, a side salad, or on its own.
- Storage: Left overs can be stored.