The Best Broccoli Potato Cheese Soup Recipe

If you’re craving comfort in a bowl, this broccoli potato cheese soup is everything you need and more. Creamy, hearty, and packed with vegetables, it’s the perfect soup to warm you from the inside out. The combination of tender potatoes, nutrient-rich broccoli, and sharp cheddar cheese creates a rich and satisfying dish that feels indulgent while still being wholesome. Whether you’re feeding a family or meal prepping for the week, this soup is a reliable go-to that’s both nourishing and delicious.

What makes this recipe so special is its balance—flavorful onions and carrots add natural sweetness, the potatoes bring creaminess without the need for heavy cream, and a hint of garlic provides depth. The broccoli adds texture and nutrients, while the melted cheddar ties it all together with its sharp, comforting flavor. Plus, it’s highly customizable and comes together quickly, making it ideal for busy weeknights or lazy weekends. Serve it with crusty bread or a side salad and you’ve got a meal that everyone will love.

Why You’ll Love This Recipe

1. Creamy and Satisfying: Rich with cheese and hearty with potatoes and broccoli.
2. One-Pot Meal: Everything cooks together, minimizing cleanup.
3. Vegetable-Packed: A tasty way to get more greens into your diet.
4. Easily Adaptable: Can be made vegetarian or tailored with different cheeses.
5. Perfect for Meal Prep: Keeps well and reheats beautifully.

Ingredients

• Butter
• Onion (diced)
• Carrots (diced)
• Garlic (minced)
• Chicken stock (or vegetable broth)
• Cornstarch
• Milk
• Potatoes (peeled and cubed)
• Broccoli florets (fresh or frozen)
• Sharp cheddar cheese (shredded)
• Salt
• Ground pepper

Variations

• Make It Vegetarian: Use vegetable broth instead of chicken stock.
• Add Protein: Stir in cooked chicken, bacon bits, or ham.
• Swap the Cheese: Try Gruyère, Monterey Jack, or a smoked cheese blend.
• Add Heat: A pinch of red pepper flakes or a dash of hot sauce adds a spicy kick.
• Make It Vegan: Use plant-based butter, non-dairy milk, vegan cheese, and vegetable broth.

How to Make the Recipe

Step 1: Sauté Vegetables

Melt 1 to 2 tablespoons of butter in a large skillet or soup pot over medium-high heat. Add diced onion and cook for about 3 minutes until softened. Add the diced carrots, salt, and pepper, and continue to cook for another 3–4 minutes. Stir in the minced garlic and cook for 30 seconds, until fragrant.

Step 2: Simmer Potatoes

Add the cubed potatoes and chicken stock. Cover the pot and bring it to a simmer. Cook for about 10 minutes, or until potatoes begin to soften.

Step 3: Add Broccoli

Add the broccoli florets to the pot and continue simmering for another 10 minutes, or until both potatoes and broccoli are fork-tender.

Step 4: Thicken the Soup

In a small bowl, whisk together cornstarch and milk until smooth. Stir this mixture into the simmering soup and cook for 2–3 minutes until the soup thickens.

Step 5: Add Cheese

Stir in the shredded cheddar cheese until melted and well combined. Adjust salt and pepper to taste.

Step 6: Serve

Ladle the soup into bowls and serve hot. Garnish with extra cheese, chopped herbs, or a dash of cracked pepper if desired.

Tips for Making the Recipe

• Cut Potatoes Evenly: This ensures they cook at the same rate.
• Use Sharp Cheddar: It adds more flavor than mild versions.
• Simmer Gently: A slow simmer prevents overcooking the vegetables.
• Add Cheese Off Heat: Stir cheese in after removing the soup from heat to prevent curdling.
• Adjust Thickness: Add extra broth or milk for a thinner soup; simmer longer to thicken.

How to Serve

• With a slice of crusty bread or a warm roll for dipping.
• Topped with crumbled bacon, sour cream, or chopped chives.
• Served in a bread bowl for a cozy presentation.
• Alongside a crisp green salad for a balanced meal.
• As a starter before a main dish like roasted chicken or grilled sandwiches.

Make Ahead and Storage

Storing Leftovers

Allow soup to cool to room temperature. Store in an airtight container in the refrigerator for up to 3 days.

Freezing

This soup can be frozen, but the texture may change slightly due to the dairy. If freezing, let it cool completely and store in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.

Reheating

Reheat gently over medium heat on the stove, stirring often. Add a splash of milk or broth if the soup has thickened too much.

FAQs

1. Can I use frozen broccoli?

Yes, frozen broccoli works perfectly and requires no thawing.

2. Can I make this soup in advance?

Yes! It stores well and can be reheated when ready to serve.

3. What type of potatoes work best?

Yukon Gold or Russet potatoes are great for this soup—they’re creamy and soft.

4. Can I use pre-shredded cheese?

You can, but freshly grated cheese melts more smoothly and has better flavor.

5. Is this soup gluten-free?

Yes, as long as your broth and cornstarch are certified gluten-free.

6. Can I blend the soup for a smoother texture?

Absolutely. Use an immersion blender or blend part of the soup for a creamier consistency.

7. How do I make the soup thicker?

Use more cornstarch or simmer longer to reduce liquid.

8. How do I make it thinner?

Add extra milk or broth to reach your desired consistency.

9. Can I use a different cheese?

Yes, Gruyère, mozzarella, or even a pepper jack can be used for variation.

10. What’s the best way to reheat leftovers?

Gently reheat on the stove with a bit of milk or broth to loosen the texture.

Conclusion

This broccoli potato cheese soup is the perfect bowl of comfort—creamy, savory, and packed with wholesome ingredients. It’s easy to make, endlessly customizable, and ideal for both weeknight dinners and meal prep. Whether you’re craving something cozy or feeding a hungry crowd, this soup delivers on flavor and satisfaction every time. Try it once, and it’ll quickly become a favorite in your kitchen.

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