Creamy Broccoli Potato Cheese Soup

Name: Creamy Broccoli Potato Cheese Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1-2 tablespoons butter; 1 onion, diced; 2 medium carrots, diced; 3 cloves garlic, minced; 4 cups chicken stock; ¼ cup cornstarch; 1 cup milk; 2 large potatoes, peeled and chopped into ½-inch cubes; 16 ounces broccoli florets (fresh or frozen); 1½ cups shredded sharp cheddar cheese; ½ teaspoon salt; ¼ teaspoon ground black pepper

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There is something undeniably comforting about a steaming bowl of soup, especially on a chilly evening. I remember the first time I made Broccoli Potato Cheese Soup—it was one of those nights when I wanted something hearty but simple. With just a few ingredients and minimal effort, I ended up with a rich, creamy soup that became an instant favorite.

For beginner cooks, this recipe is perfect. It requires only basic chopping, simple cooking steps, and one pot, making cleanup a breeze. Plus, it’s packed with wholesome ingredients like potatoes, broccoli, and cheddar cheese, making it both nutritious and satisfying.

Why This Recipe is Special

This Broccoli Potato Cheese Soup stands out for its creamy texture, bold cheesy flavor, and the perfect balance of vegetables. It is:

Easy to Make: No fancy techniques or special tools required—just simple, everyday ingredients.
Nutrient-Rich: Broccoli is loaded with vitamins, and potatoes add fiber and potassium.
Customizable: You can swap ingredients to match your preferences, making it a versatile go-to meal.

Ingredients and Preparation

Butter: Used to sauté the vegetables, adding richness and depth.
Onion: Brings a subtle sweetness and aromatic base to the soup.
Carrots: Adds color, slight sweetness, and extra nutrients.

Garlic: Enhances the flavor with its warm, savory notes.
Chicken Stock: Forms the flavorful liquid base of the soup.
Cornstarch: Acts as a thickening agent for a luscious, creamy texture.

Milk: Adds creaminess and smooth consistency.
Potatoes: Provide heartiness and natural thickness to the soup.
Broccoli: The star ingredient, bringing vibrant color and earthy flavor.

Shredded Sharp Cheddar Cheese: Melts beautifully, creating a rich and cheesy finish.
Salt and Black Pepper: Enhances and balances all the flavors.

Ingredient Substitutions

Vegetarian Option: Swap chicken stock for vegetable broth.

Lighter Version: Use low-fat milk or almond milk instead of whole milk.
Extra Creaminess: Add a splash of heavy cream for a richer texture.
Spice It Up: A dash of red pepper flakes or hot sauce can add a little heat.

Step-by-Step Instructions

Step 1: Melt butter in a large pot over medium heat. Add diced onions and sauté for about 3 minutes until they soften. Stir in carrots, salt, and pepper, cooking for another 3-4 minutes. Add minced garlic and stir for 30 seconds until fragrant.

Step 2: Add peeled, cubed potatoes and pour in the chicken stock. Cover and bring to a gentle simmer. Let it cook for about 10 minutes until the potatoes begin to soften.

Step 3: Stir in the broccoli (fresh or frozen) and continue simmering for another 10 minutes until both the potatoes and broccoli are tender. A fork should easily pierce the potatoes.

Step 4: In a small bowl, mix cornstarch with milk until smooth. Slowly pour this mixture into the pot while stirring continuously. This step will thicken the soup and give it a creamy consistency.

Step 5: Reduce the heat to low and add shredded cheddar cheese a handful at a time, stirring continuously until fully melted and incorporated. Adjust seasoning with more salt and pepper if needed.

Step 6: Ladle the soup into bowls, serve warm, and enjoy!

Beginner Tips and Notes

Use Frozen Broccoli: If fresh broccoli isn’t available, frozen works just as well and saves on prep time.
Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents, which prevent it from melting smoothly. Freshly shredded cheddar will give the best creamy texture.
Make It Smooth or Chunky: If you prefer a velvety soup, use an immersion blender to blend it to your desired consistency. For a chunkier texture, leave the vegetables whole.

Watch the Heat: Cooking cheese on high heat can cause it to become grainy. Always keep the heat on low when melting cheese into the soup.

Serving Suggestions

Pair with Bread: A warm slice of crusty bread or garlic toast makes this meal even more satisfying.
Top with Extras: Sprinkle crispy bacon bits, croutons, or even extra cheese on top for added flavor.

Serve with a Side Salad: A fresh side salad with a light vinaigrette balances the richness of the soup.

Storage and Reheating

Refrigerate: Allow leftovers to cool, then store them in an airtight container for up to 3 days.
Freeze: This soup can be frozen for up to 2 months. Let it thaw in the refrigerator before reheating.

Reheat Gently: Warm the soup on low heat, stirring frequently to prevent separation. Avoid boiling to maintain its creamy consistency.

Ready to Try This Easy Broccoli Potato Cheese Soup?

This creamy, cheesy, and wholesome soup is a beginner-friendly recipe that delivers restaurant-quality results. Whether you’re making it for a cozy dinner or meal prep, it’s a dish that brings comfort with every bite. Give it a try, and let me know how it turned out in the comments!

FAQ About Broccoli Potato Cheese Soup

Can I make this soup ahead of time?

Yes! This soup stores well in the fridge for up to three days. Just reheat it gently on the stove over low heat, stirring occasionally to maintain its creamy consistency.

Can I freeze this soup?

Absolutely! Allow the soup to cool completely, then store it in an airtight container for up to two months. When reheating, let it thaw in the fridge overnight and warm it slowly on the stove to prevent separation.

What type of potatoes work best for this soup?

Russet potatoes and Yukon Gold potatoes are the best choices. They break down well, adding to the soup’s creamy texture while maintaining their shape.

Can I make this soup vegetarian?

Yes! Simply swap out the chicken stock for vegetable broth. You can also add extra veggies like cauliflower or spinach for additional nutrients.

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