Broccoli Potato Cheese Soup is a comforting and hearty dish packed with flavors and nutrients. This soup combines the earthiness of potatoes and broccoli with the creamy goodness of cheese, making it a favorite among families. It’s easy to prepare and perfect for both chilly days and quick weeknight dinners.
Why Make This Recipe
There are many reasons to whip up a pot of Broccoli Potato Cheese Soup. Not only is it delicious, but it’s also loaded with vegetables, making it a great way to sneak some nutrition into your meal. The creamy texture and rich taste can please everyone, from kids to adults. Plus, it can be made in under an hour, making it a perfect choice for busy days.
How to Make Broccoli Potato Cheese Soup
Ingredients:
- 1-2 Tablespoons butter
- 1 onion (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 4 cups chicken stock
- ¼ cup cornstarch
- 1 cup milk
- 2 large potatoes (peeled and chopped into ½-inch cubes)
- 16 ounces broccoli florets (fresh or frozen)
- 1½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Directions:
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the onion in butter until the diced onions begin to soften, about 3 minutes.
- Add the carrots, salt, and pepper, and continue to cook for another 3-4 minutes.
- Then, add garlic and sauté, stirring, for 30 seconds.
- Next, add the potatoes and chicken broth.
- Cover and bring to a simmer. Simmer for about 10 minutes.
- Add the broccoli and continue simmering until the broccoli and potatoes are tender—about 10 minutes. The potatoes should be fork-tender.
- In a small bowl, stir cornstarch into milk until smooth. Then, stir this mixture into the hot soup.
- Add in the cheese and stir until melted.
- Serve and enjoy!
How to Serve Broccoli Potato Cheese Soup
Serve this delightful soup hot, with a sprinkle of extra cheese on top if desired. It’s great on its own or with crusty bread or a side salad for a complete meal.
How to Store Broccoli Potato Cheese Soup
If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a pot on the stove over low heat, stirring occasionally until it’s heated through.
Tips to Make Broccoli Potato Cheese Soup
- Use fresh vegetables if possible for the best flavor.
- Feel free to adjust the consistency by adding more or less chicken stock.
- For a smoother texture, blend the soup after cooking.
Variation
You can add cooked bacon bits or ham for added flavor and protein. For a vegetarian option, simply use vegetable stock instead of chicken stock.
FAQs
1. Can I freeze Broccoli Potato Cheese Soup?
Yes, you can freeze the soup. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
2. Can I use other types of cheese?
Absolutely! While sharp cheddar adds great flavor, you can use other cheeses like mozzarella, gouda, or even cream cheese for a different taste.
3. What if I don’t have cornstarch?
You can use flour instead of cornstarch; just make a roux by cooking it with butter before adding it to the soup to thicken it.
Enjoy your Broccoli Potato Cheese Soup and share it with family and friends for a cozy meal together!
Broccoli Potato Cheese Soup
Ingredients
For the soup
- 1-2 Tablespoons butter For sautéing
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 4 cups chicken stock Can be substituted with vegetable stock for a vegetarian option
- ¼ cup cornstarch For thickening the soup
- 1 cup milk
- 2 large potatoes (peeled and chopped into ½-inch cubes)
- 16 ounces broccoli florets (fresh or frozen)
- 1½ cups shredded sharp cheddar cheese Can substitute with other cheese types
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
Preparation
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the onion in butter until the diced onions begin to soften, about 3 minutes.
- Add the carrots, salt, and pepper, and continue to cook for another 3-4 minutes.
- Then, add garlic and sauté, stirring, for 30 seconds.
- Next, add the potatoes and chicken broth.
- Cover and bring to a simmer. Simmer for about 10 minutes.
- Add the broccoli and continue simmering until the broccoli and potatoes are tender—about 10 minutes.
Thickening and Serving
- In a small bowl, stir cornstarch into milk until smooth. Then, stir this mixture into the hot soup.
- Add in the cheese and stir until melted.
- Serve hot, with a sprinkle of extra cheese on top if desired.
