Broccoli Potato Cheese Soup

Cozy and Comforting: I love how this soup wraps me in warmth with every bite. The creamy texture, tender potatoes, and cheesy richness make it perfect for a cozy night in.

Full of Flavor and Nutrition: With hearty potatoes, fresh broccoli, and sharp cheddar cheese, I get a delicious combination of comfort food and nutritious ingredients in one bowl.

Quick and Easy: In just 40 minutes, I can have a homemade soup that tastes like it simmered all day—perfect for busy weeknights.

Customizable: I can swap the broth, adjust the cheese, or tweak the consistency to make it just how I like it.

Great for Leftovers: This soup reheats beautifully, and I actually think it tastes even better the next day as the flavors blend together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1–2 tablespoons butter

• 1 onion, diced

• 2 medium carrots, diced

• 3 cloves garlic, minced

• 4 cups chicken stock (or vegetable broth for vegetarian version)

• 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

1. Sauté the Vegetables
   I start by melting butter in a large pot over medium-high heat. I add the diced onions and sauté them for about 3 minutes until they begin to soften. Then, I add the carrots, salt, and pepper, cooking for another 3–4 minutes. Finally, I stir in the garlic and cook for about 30 seconds until fragrant.

2. Simmer the Potatoes
   Next, I add the potatoes and chicken stock to the pot. I cover it and bring it to a simmer, letting the potatoes cook for about 10 minutes until they start to soften.

3. Add the Broccoli
   Once the potatoes are partially tender, I add the broccoli florets and continue simmering for another 10 minutes, or until both the broccoli and potatoes are fork-tender.

4. Thicken the Soup
   In a small bowl, I whisk the cornstarch into the milk until smooth, then slowly stir this mixture into the hot soup. I keep stirring until it thickens slightly.

5. Add the Cheese
   I lower the heat and add the shredded cheddar cheese, stirring gently until it melts completely and the soup becomes creamy and rich.

6. Serve and Enjoy
   I ladle the soup into bowls and serve it hot, often with a sprinkle of extra cheese on top or a slice of crusty bread on the side.

Servings and timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Variations

• Vegetarian Version: I use vegetable broth instead of chicken stock for a meat-free version.

• Extra Creamy: I swap some of the milk for half-and-half or heavy cream for a richer soup.

• Add Bacon: I sometimes stir in crispy bacon bits for extra smokiness and crunch.

• Different Cheeses: I’ve tried Colby Jack, Monterey Jack, and even smoked gouda for a new flavor twist.

• Chunky or Smooth: I like mine with texture, but sometimes I blend half the soup with an immersion blender for a thicker, creamier consistency.

Storage/Reheating

• Refrigeration: I let the soup cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.

• Freezing: This soup can be frozen, but I prefer to freeze it before adding the cheese to prevent separation. I reheat and stir in fresh cheese when serving.

• Reheating: I warm it gently on the stovetop over medium heat, stirring occasionally. If it thickens too much, I add a splash of milk or broth to loosen it.

FAQs

Can I use frozen broccoli?

Yes! I often use frozen florets when I don’t have fresh ones. They cook quickly and taste just as good in this recipe.

How do I make the soup thicker?

I let it simmer uncovered for a few extra minutes or add a touch more cornstarch mixed with milk.

What can I serve with this soup?

I usually serve it with garlic bread, dinner rolls, or a simple green salad for a full meal.

Can I make this soup dairy-free?

Yes, I use a dairy-free milk (like oat or almond milk) and a plant-based cheese alternative—it still turns out creamy and flavorful.

Is this soup freezer-friendly?

It is, but for best texture, I freeze it before adding the cheese. Then I stir in the cheese when reheating to keep it smooth and creamy.

Conclusion

Broccoli Potato Cheese Soup is one of my go-to comfort meals when I want something hearty, warm, and nourishing. It’s packed with vegetables, rich with melted cheese, and so easy to make. Whether I’m cooking it on a chilly evening or meal-prepping for the week, this creamy soup always hits the spot and fills my kitchen with the most comforting aroma.