Broccoli Potato Cheese Soup

Why Make This Recipe

Broccoli Potato Cheese Soup is comforting and delicious. This hearty soup combines healthy ingredients, making it a great choice for lunch or dinner. It warms you up on chilly days and is a hit with kids and adults alike. Plus, it’s easy to make and uses simple ingredients that you probably already have in your kitchen.

How to Make Broccoli Potato Cheese Soup

Ingredients:

• 1 to 2 tablespoons of butter
• 1 medium onion, diced
• 2 medium carrots, diced
• 3 cloves of garlic, minced
• 4 cups of chicken broth
• ¼ cup of cornstarch
• 1 cup of milk
• 2 large potatoes, peeled and cut into ½-inch pieces
• 16 ounces of broccoli florets (fresh or frozen)
• 1½ cups of shredded sharp cheddar cheese
• ½ teaspoon of salt
• ¼ teaspoon of ground pepper

Directions:

1. Begin by melting 1 to 2 tablespoons of butter in a skillet over medium-high heat.
2. Add the diced onion and sauté until soft, about 3 minutes.
3. Incorporate the diced carrots along with the salt and pepper. Cook for another 3-4 minutes.
4. Stir in the minced garlic and sauté for about 30 seconds.
5. Add the chopped potatoes and chicken broth to the skillet. Cover the pot and bring to a gentle simmer.
6. Let it simmer for about 10 minutes, then add the broccoli.
7. Continue simmering until both the broccoli and potatoes are fork-tender, which should take another 10 minutes.
8. In a small bowl, mix the cornstarch with milk until smooth. Stir this mixture into the hot soup.
9. Finally, add the shredded cheese and stir until it’s fully melted and well combined.
10. Serve warm and enjoy!

How to Serve Broccoli Potato Cheese Soup

You can serve this soup in bowls with a sprinkle of extra cheese on top. It pairs well with crusty bread or a simple salad for a complete meal.

How to Store Broccoli Potato Cheese Soup

To store leftover soup, let it cool down first. Then, place it in an airtight container in the fridge. It will keep well for about 3-4 days. You can also freeze it for up to three months. Just reheat it on the stove when you want to enjoy it again.

Tips to Make Broccoli Potato Cheese Soup

• For creamier soup, you can blend a portion of the soup with an immersion blender.
• Use vegetable broth instead of chicken broth for a vegetarian version.
• Add some spices like paprika or chili flakes for extra flavor.

Variation

You can add cooked bacon or ham for a meaty twist on this soup. Another tasty variation is to throw in some corn or peas for extra color and texture.

FAQs

Can I use frozen broccoli?
Yes, frozen broccoli works perfectly in this recipe. Just add it in the same way as fresh broccoli.

Is there a vegan version of this soup?
Yes! Use olive oil instead of butter, vegetable broth, and a dairy-free cheese substitute or leave out the cheese entirely.

How can I thicken the soup?
You can add more cornstarch mixed with a little water or blend some of the soup to thicken it up.

Broccoli Potato Cheese Soup

A comforting and hearty soup combining broccoli, potatoes, cheese, and healthy ingredients, perfect for lunch or dinner.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Vegetables

• 1 medium onion, diced
• 2 medium carrots, diced
• 4 cups chicken broth Can substitute with vegetable broth for vegetarian version.
• 2 large potatoes, peeled and cut into ½-inch pieces
• 16 ounces broccoli florets (fresh or frozen) Frozen broccoli works perfectly.
• 3 cloves garlic, minced

Dairy

• 1.5 cups shredded sharp cheddar cheese Can use dairy-free cheese for a vegan version.
• 1 cup milk
• 1-2 tablespoons butter Can substitute with olive oil for vegan version.

Seasonings

• 0.5 teaspoon salt
• 0.25 teaspoon ground pepper
• ¼ cup cornstarch For thickening.

Method

 

Preparation

1. Melt 1 to 2 tablespoons of butter in a skillet over medium-high heat.
2. Add the diced onion and sauté until soft, about 3 minutes.
3. Incorporate the diced carrots along with the salt and pepper and cook for another 3-4 minutes.
4. Stir in the minced garlic and sauté for about 30 seconds.
5. Add the chopped potatoes and chicken broth to the skillet, cover the pot, and bring to a gentle simmer.

Cooking

1. Let it simmer for about 10 minutes, then add the broccoli.
2. Continue simmering until both the broccoli and potatoes are fork-tender, approximately another 10 minutes.
3. In a small bowl, mix the cornstarch with milk until smooth, then stir this mixture into the hot soup.
4. Finally, add the shredded cheese and stir until it's fully melted and well combined.

Notes

Serve warm with a sprinkle of extra cheese on top. Pairs well with crusty bread or a simple salad. For creamier soup, blend a portion with an immersion blender. Add spices like paprika for extra flavor. Can add cooked bacon or ham for a meaty twist.

Dave