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Nothing beats a bowl of creamy Broccoli Potato Cheese Soup when you’re after serious comfort. You get soft potatoes, bright green broccoli, and a cheesy, thick broth that feels cozy on any cold day. It’s easy to whip up when you want something filling but not fussy.
I keep coming back to this one, and it always disappears fast. It just hits the spot every single time.
Irresistible Key Ingredients
- Shredded Sharp Cheddar Cheese: Melts right in and makes things deliciously cheesy and smooth.
- Broccoli: Lends a crisp bite and lots of vitamins.
- Potatoes: Make everything extra hearty.
- Milk: Gives the soup that dreamy, creamy feel.
- Cornstarch: Thickens things up without fuss.
- Chicken Stock: Packs in savory flavor.
- Garlic: Gives a nice punchy aroma and more depth.
- Carrots: Sweeten it up and brighten the pot.
- Onion: Sets up all the flavors underneath.
- Butter: Makes the base rich and helps everything cook evenly.
- Salt and Black Pepper: Rounds out all the tastes in the pot.
How to Throw Together Broccoli Potato Cheese Soup
- Finish with Cheese:
- Drop the heat and slowly stir in the cheddar. Give it a good mix until smooth and silky throughout.
- Thicken the Soup:
- Whisk up some milk and cornstarch in a bowl so there’s no lumps, then pour it into the pot while you stir. The soup will quickly get nice and creamy.
- Add the Broccoli:
- Dump in the broccoli and let it simmer until both veggies are soft and just right.
- Simmer the Potatoes:
- Toss in your potato pieces and pour in the stock. Pop a lid on and let it cook till the potatoes are a little tender.
- Sauté the Aromatics:
- Melt butter in a big pot and throw in your onions. Cook till they’re soft. Add carrots plus a bit of salt and pepper, let those soften, then mix in the garlic for a lovely fragrant boost.
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Everyone in my house wants seconds of this one—especially when it’s freezing outside! For me, the sharp cheddar just seals the deal with a bold, creamy finish.
Awesome Pairings
Grab a chunk of crusty bread or toss together a fresh salad for the side. If you’re really after cozy, go for a grilled cheese. That melty sandwich with this creamy soup? Unbeatable.
Switch It Up Your Way
- Spice It Up:
- Add a sprinkle of chili flakes or a dash of your best hot sauce for extra warmth.
- Add Bacon:
- Toss crispy bacon on top to get a smoky, salty crunch.
- Broccoli and Cauliflower Mix:
- Switch out half the broccoli for some cauliflower—tastes a little different but just as good.
Leftovers and Warm-Ups
Just pop extra soup in a tight container and keep it chilled for three days. If you want to freeze it, let it cool, then pack it into a freezer bag or box. It’ll keep two months easy. Thaw it in the fridge before gently warming on the stove so it stays creamy.
I reach for this Broccoli Potato Cheese Soup all the time. It’s just the right combo of creamy broth, soft veggies, and that cheesy kick. Cook it up for a crowd or just yourself—it never fails to hit the spot.
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Recipe Questions & Answers
- → Is frozen broccoli ok to use?
- Go ahead and toss in frozen broccoli. No need to thaw, just pop it in.
- → What's the best way to store it later?
- Let your soup cool off, then put it in a sealed container and keep it in the fridge. It'll keep for up to 3 days.
- → How do I make it vegan?
- Just swap butter for oil, use veggie broth, and grab non-dairy cheese and milk. Easy switch!
- → No cornstarch—what can I use?
- Try flour or even arrowroot powder if you don't have cornstarch handy.
- → Gluten-free or not?
- Yep, it can be gluten-free. Just double-check your broth and thickener are labeled gluten-free.