Cozy Broccoli Potato Cheese Soup Recipe: A Bowl of Comfort

Comfort arrives in a steaming bowl of hearty broccoli potato cheese soup that warms every corner of your soul.

Cold winter evenings demand something rich and creamy to chase away the chill.

Velvety cheese melts perfectly into tender potatoes and crisp broccoli florets, creating a symphony of flavors.

Each spoonful promises a delightful blend of vegetables and smooth, decadent cheese.

The soup offers a nutritious and satisfying meal that feels like a warm embrace on a chilly day.

Grab your favorite pot and get ready to savor this delicious, comforting classic that comes together in less than an hour.

You’ll fall in love with this simple yet extraordinary soup that turns ordinary ingredients into an extraordinary dining experience.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 202 kcal

Servings: 7

Broccoli Potato Cheese Soup Ingredient

• Butter: Provides rich, velvety foundation for sautéing vegetables.
• Onion: Adds deep, sweet flavor and aromatic complexity to the soup.
• Garlic: Delivers intense, pungent taste that elevates overall soup profile.

• Carrots: Introduces subtle sweetness and vibrant orange color.
• Potatoes: Creates creamy texture and hearty substance to the soup.
• Broccoli Florets: Brings nutritious green element with tender-crisp texture.

• Chicken Stock: Delivers rich, savory liquid base with deep flavor undertones.
• Milk: Smooths and softens soup's overall consistency.
• Cornstarch: Ensures perfect thickening without lumps.
• Cheddar Cheese: Melts into luxurious, creamy finish with sharp tangy notes.

• Salt: Enhances and balances all ingredient flavors.
• Black Pepper: Adds warm, subtle heat and aromatic depth.

Tool That Helps with Broccoli Cheese Soup

• Large pot: Essential for cooking the soup base and combining all ingredients.
• Cutting board: Needed for chopping onions, carrots, potatoes, and broccoli.
• Sharp knife: Perfect for precise vegetable dicing and mincing garlic.
• Wooden spoon or spatula: Great for stirring and mixing ingredients while cooking.
• Small bowl: Used for mixing cornstarch and milk to thicken the soup.
• Cheese grater: Helpful for shredding fresh cheddar cheese.
• Measuring cups and spoons: Ensure accurate ingredient quantities.

Making Broccoli Potato Cheese Soup at Home

• Butter Base

Melt butter in a large pot over medium heat, transforming it into a golden liquid foundation for your soup.

• Aromatic Blend

Toss diced onions into the melted butter, letting them dance and soften while releasing their sweet fragrance.

• Veggie Symphony

Add carrots to create a colorful medley, seasoning with salt and pepper to enhance their natural flavors.

• Garlic Whisper

Sprinkle minced garlic into the pot, stirring quickly to awaken its intense aroma without burning.

• Potato and Broth Bath

Drop chopped potatoes into chicken stock, creating a warm liquid environment where vegetables can gently simmer and soften.

• Broccoli Crown

Introduce broccoli florets to the simmering landscape, allowing them to become tender and absorb the rich surrounding flavors.

• Creamy Transformation

Whisk milk and cornstarch into a silky mixture, then swirl it into the soup to create a luxurious, velvety texture.

• Cheese Finale

Sprinkle shredded cheddar cheese gradually, stirring until it melts completely and turns the soup into a decadent, creamy delight.

Cheesy Tips for Broccoli Potato Soup

• Stir in cooked, diced chicken, crispy bacon bits, or ham to transform this soup into a more substantial and filling meal.
• Top the soup with toasted breadcrumbs, crispy fried onions, or roasted pumpkin seeds for an unexpected and delightful crunch.
• Swap chicken stock for vegetable broth and use plant-based cheese alternatives to create a delicious vegetarian version of this comforting soup.

How to Serve Broccoli Potato Soup with Bread

• Garnish with Green Goodness: Sprinkle fresh chopped chives, parsley, or green onions on top for a burst of color and extra flavor that adds freshness to your creamy soup.
• Create Crunch Contrast: Top with crispy bacon bits, toasted breadcrumbs, or croutons to introduce a delightful textural element that complements the smooth soup base.
• Pair with Perfect Sides: Serve alongside a crusty sourdough bread, warm garlic toast, or a light side salad to transform this soup into a complete and satisfying meal that will warm your soul.
• Cheese Lover's Dream: Offer additional shredded cheddar or a sprinkle of parmesan at the table, allowing everyone to customize their soup with extra cheesy goodness.

Keeping Broccoli Cheese Soup Fresh

• Refrigerate Strategically: Store leftover soup in an airtight container within 2 hours of cooking, keeping it fresh in the refrigerator for 3-4 days.
• Freeze for Future Meals: Transfer cooled soup to freezer-safe containers, leaving 1-inch space at the top. Freeze up to 2 months for quick, delicious emergency meals.
• Reheat with Care: Warm refrigerated soup gently in a pot over medium-low heat, stirring occasionally. Add a splash of chicken stock to restore creamy consistency if needed.
• Prevent Separation: When reheating, stir constantly and avoid boiling to keep cheese smooth and prevent grainy texture. Low and slow is the perfect method for maintaining soup's rich, velvety quality.

Velvety Broccoli Potato Cheese Soup Recipe

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4.8 from 12 reviews

• Total Time: 40 minutes
• Yield: 7 1x

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Description

Hearty broccoli potato cheese soup delivers comfort in each spoonful, blending creamy textures with rich flavors. Nourishing ingredients and simple preparation make this classic soup a delightful meal you’ll savor from first bite to last.

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Ingredients

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• 16 oz (454 g) broccoli florets, fresh or frozen
• 2 medium potatoes, peeled and chopped into ½-inch cubes
• 1 onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1 ½ cups shredded sharp cheddar cheese
• 1 cup milk
• 1–2 tbsps butter
• 4 cups chicken stock
• ¼ cup cornstarch
• ½ tsp salt
• ¼ tsp ground black pepper

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Instructions

1. Sauté Foundation: Melt butter in a large pot over medium-high heat, then add onions and cook until translucent. Incorporate carrots, season with salt and pepper, and sauté until vegetables soften and develop a rich, golden undertone.
2. Aromatic Infusion: Introduce minced garlic and stir briefly to release its fragrant essence, creating a robust flavor base for the soup.
3. Vegetable Preparation: Add cubed potatoes and chicken stock, ensuring ingredients are fully submerged. Cover and simmer until potatoes become tender, then introduce broccoli florets and continue cooking until vegetables reach a perfect fork-tender consistency.
4. Thickening Technique: Whisk cornstarch with whole milk until smooth, then gradually stream the mixture into the hot soup, stirring continuously to create a velvety, uniform texture without lumps.
5. Cheese Transformation: Fold in shredded cheddar cheese, stirring constantly until completely melted and the soup develops a luxurious, creamy consistency that coats the palate.
6. Final Refinement: Taste and adjust seasoning as needed, ensuring a balanced flavor profile. Serve piping hot in warm bowls, inviting diners to savor the comforting, hearty essence of this broccoli potato cheese soup.

Notes

• Potato Precision: Cut potatoes uniformly into 1/2 inch cubes to ensure even cooking and consistent texture throughout the soup.
• Cheese Melting Magic: Add cheese gradually and stir continuously to prevent clumping and achieve a smooth, creamy consistency.
• Stock Success: Use warm chicken stock to help ingredients blend faster and maintain optimal cooking temperature.
• Thickness Tips: Whisk cornstarch and milk thoroughly before adding to prevent lumps and ensure a silky, professional soup texture.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 7
• Calories: 202
• Sugar: 3 g
• Sodium: 485 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 4 g
• Protein: 8 g
• Cholesterol: 24 mg