Cheesy Broccoli Potato Bowl

• 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 FAQs

→ 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.