This Broccoli Potato Cheese Soup is my go-to for a cozy and satisfying meal. It’s creamy, cheesy, and packed with healthy vegetables. I love how the tender potatoes and broccoli florets pair with the rich, cheesy broth. It’s the perfect soup for a chilly evening or a light lunch.

I first made this soup a few years ago when I was looking for a way to use up some leftover potatoes and broccoli. I was amazed by how flavorful and easy it was to make. Now, it’s a regular in my kitchen, and I often make a big batch to enjoy throughout the week.

Why You’ll Love This Broccoli Potato Cheese Soup

Creamy and Cheesy: This soup has a wonderfully creamy texture and a delicious cheesy flavor that will warm you up from the inside out.
Easy to Make: This recipe is incredibly simple to follow, with just a few basic ingredients and minimal prep time.
Healthy and Delicious: This soup is packed with nutritious vegetables and protein, making it a healthy and satisfying meal.
Versatile: You can easily customize this soup with different vegetables, herbs, or spices to create your own unique flavor combinations.

Ingredients for Broccoli Potato Cheese Soup

Here’s what I use to make this delicious soup:

Butter: I use unsalted butter to sauté the vegetables and add richness to the soup.
Onion: A diced onion adds a touch of sweetness and depth of flavor.
Carrots: Diced carrots add sweetness, color, and nutrients.
Garlic: Minced garlic adds a punch of flavor.
Chicken Stock: I use low-sodium chicken stock as the base of the soup.
Cornstarch: This helps to thicken the soup and create a creamy texture.
Milk: Adds creaminess and helps to create a smooth consistency.
Potatoes: I like to use Yukon Gold potatoes for their creamy texture, but Russet potatoes will also work well.
Broccoli Florets: You can use fresh or frozen broccoli florets.
Sharp Cheddar Cheese: Shredded cheddar cheese adds a sharp, cheesy flavor.
Salt and Pepper: To season the soup to taste.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
Herby Twist: Add some chopped fresh herbs, like parsley, chives, or thyme.
Veggie Variety: Toss in some other vegetables like cauliflower, zucchini, or corn.
Creamy Swirl: Add a dollop of sour cream or crème fraîche to each bowl before serving.

How to Make Broccoli Potato Cheese Soup

Step 1: Sauté the Vegetables

I start by melting the butter in a large skillet or Dutch oven over medium-high heat. Then, I add the diced onion and sauté until it begins to soften. I add the carrots, salt, and pepper and continue to cook until the vegetables are tender. Finally, I add the minced garlic and sauté for another 30 seconds.

Step 2: Simmer the Potatoes and Broccoli

I add the potatoes and chicken broth to the pot and bring it to a simmer. I cover the pot and let it simmer for about 10 minutes, or until the potatoes are starting to soften. Then, I add the broccoli florets and continue simmering until both the potatoes and broccoli are tender.

Step 3: Thicken the Soup

In a small bowl, I whisk together the cornstarch and milk until smooth. Then, I stir this mixture into the hot soup and cook until it thickens slightly.

Step 4: Add the Cheese

I stir in the shredded cheddar cheese until it’s melted and the soup is creamy.

Step 5: Serve

I ladle the soup into bowls and serve it hot.

Tips and Tricks

Potato Choice: I like to use Yukon Gold potatoes for their creamy texture, but Russet potatoes will also work well.
Broccoli Texture: Don’t overcook the broccoli. It should be tender-crisp, not mushy.
Seasoning: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or even a pinch of garlic powder.

How to Serve

I love serving this Broccoli Potato Cheese Soup with:

Crusty Bread: A slice of crusty bread is perfect for dipping into the soup.
Grilled Cheese: A classic pairing that’s always a winner.
Side Salad: A simple green salad with a light vinaigrette is a refreshing complement to this hearty soup.

Make Ahead and Storage

Make Ahead: You can make this soup ahead of time and store it in the refrigerator for up to 3 days.
Reheating: Reheat the soup on the stovetop over medium heat or in the microwave.

FAQs

1. Can I use frozen broccoli?
Yes, you can use frozen broccoli florets. Just add them to the soup frozen and adjust the cooking time as needed.

2. Can I use a different type of cheese?
Absolutely! Try using Gruyère, Monterey Jack, or even a blend of Italian cheeses.

3. Can I make this soup in a slow cooker?
Yes, you can! Just combine all of the ingredients in your slow cooker and cook on low for 6-8 hours, or until the vegetables are tender.

There you have it! A creamy, cheesy, and delicious recipe for Broccoli Potato Cheese Soup. I hope you enjoy it!

Broccoli Potato Cheese Soup Recipe