Why You’ll Love This Recipe

This soup is easy to make and packed with flavor. The combination of creamy cheese, tender potatoes, and fresh broccoli makes for a satisfying dish that’s both filling and comforting. It’s a family-friendly meal that can be enjoyed any time of year.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tbsp butter
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
4 cups chicken stock
2 cups milk
2 tbsp cornstarch
3 large potatoes, peeled and diced
2 cups broccoli florets
1 ½ cups shredded sharp cheddar cheese
Salt and black pepper, to taste

Directions

Melt butter in a large pot. Add onions and cook until softened, about 5 minutes. Add carrots, garlic, salt, and pepper, and cook for another 3 minutes.
Add chicken stock, milk, and cornstarch mixture (milk and cornstarch whisked together). Bring to a boil and add diced potatoes.
Simmer for 10-12 minutes until potatoes are tender. Add broccoli and cook until tender, about 5 minutes.
Stir in shredded cheddar cheese until melted and smooth. Adjust seasoning as needed.
Serve hot with extra cheese if desired.

Servings and Timing

Servings: 6
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Add Bacon: For extra flavor, top with crispy bacon crumbles.
Spicy: Add a pinch of red pepper flakes for a little heat.
Vegan: Use non-dairy milk and vegan cheese for a plant-based version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove, adding a splash of milk if the soup thickens too much.

FAQs

1. Can I use frozen broccoli?

Yes, frozen broccoli works just as well as fresh.

2. What type of potatoes are best for this soup?

Russet or Yukon Gold potatoes are perfect for this recipe because they become tender and creamy when cooked.

3. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the fridge for up to 3 days.

4. Can I freeze this soup?

Yes, you can freeze the soup for up to 2 months. Reheat gently after thawing.

5. Can I add other vegetables?

Yes, you can add cauliflower, spinach, or peas for more variety.

6. Can I use a different cheese?

You can use Gruyère, Monterey Jack, or any cheese of your choice.

7. How can I make this soup thicker?

If you prefer a thicker soup, add more cornstarch or mash some of the potatoes.

8. Is this soup gluten-free?

Yes, this soup is naturally gluten-free if you use a gluten-free cornstarch thickener.

9. Can I use vegetable broth instead of chicken stock?

Yes, vegetable broth can be used for a vegetarian version.

10. How do I store leftovers?

Let the soup cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days.

Conclusion

This Broccoli Potato Cheese Soup is a hearty, comforting dish that’s perfect for any occasion. With its creamy, cheesy base and wholesome ingredients, it’s sure to become a favorite in your home. Enjoy it on a cozy evening or as a satisfying lunch or dinner!

Broccoli Potato Cheese Soup

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This Broccoli Potato Cheese Soup is the ultimate comfort food, combining tender potatoes, fresh broccoli, and creamy cheddar cheese in a savory, velvety broth. Perfect for chilly days, it’s a hearty and satisfying soup that’s easy to make and full of flavor, ideal for family meals and cozy nights in.

Author: Laura
Prep Time: 15min
Cook Time: 25min
Total Time: 40min
Yield: 6servings
Category: soup
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Instructions

In a large pot, melt the butter over medium heat. Add diced onions and cook until softened, about 5 minutes.
Add the diced carrots, minced garlic, salt, and pepper, and cook for another 3 minutes.
Whisk together the cornstarch and milk until smooth. Add the chicken stock, milk-cornstarch mixture to the pot and bring to a boil.
Add the diced potatoes to the pot. Simmer for 10-12 minutes, until potatoes are tender.
Add the broccoli florets and cook for another 5 minutes until tender.
Stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning if needed.
Serve hot with extra cheese if desired

Notes

Spicy Option: Add a pinch of red pepper flakes for a bit of heat.
Vegan Option: Use non-dairy milk and vegan cheese to make it plant-based.
Thicker Soup: For a thicker consistency, add more cornstarch or mash some of the cooked potatoes.