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.

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

Description

This Broccoli Potato Cheese Soup is a creamy, cheesy, and comforting dish that’s perfect for chilly nights. Packed with hearty potatoes, nutritious broccoli, and rich sharp cheddar, this easy one-pot soup comes together quickly, making it ideal for busy weeknights.

Ingredients

Scale

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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Instructions

Sauté the aromatics: Melt butter in a large pot over medium heat. Add diced onions and cook for about 3 minutes until softened. Stir in diced carrots, salt, and pepper, then cook for another 3-4 minutes. Add minced garlic and sauté for 30 seconds until fragrant.
Cook the potatoes: Add the chopped potatoes to the pot, then pour in the chicken stock. Cover and bring to a gentle simmer. Let the soup cook for about 10 minutes or until the potatoes begin to soften.
Add the broccoli: Stir in the broccoli florets and continue simmering for another 10 minutes. The potatoes should be fork-tender, and the broccoli should be vibrant green and soft.
Thicken the soup: In a small bowl, whisk the cornstarch with the milk until smooth. Slowly pour this mixture into the soup while stirring continuously. Allow the soup to cook for a few more minutes as it thickens.
Melt the cheese: Reduce the heat to low and gradually add shredded cheddar cheese, stirring continuously until fully melted. Avoid high heat, as it can cause the cheese to become grainy.
Serve and enjoy: Ladle the soup into bowls while hot. Garnish with extra shredded cheese or crispy bacon crumbles if desired.

Notes

If you prefer a smoother texture, use an immersion blender to puree part of the soup before adding the cheese.
Freshly shredded cheese melts more smoothly than pre-shredded varieties, which contain anti-caking agents.
To make this soup vegetarian, replace the chicken stock with vegetable broth.
Store leftovers in the refrigerator for up to three days or freeze for up to two months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 384 kcal
Sugar: 8g
Sodium: 728mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0.3g
Carbohydrates: 35g
Fiber: 5g
Protein: 16g
Cholesterol: 58mg