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Broccoli Potato Cheese Soup Recipe

Broccoli Potato Cheese Soup Recipe
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★★★★★

4.8 from 30 reviews

This comforting Broccoli Potato Cheese Soup combines tender potatoes, vibrant broccoli florets, and sharp cheddar cheese in a creamy, flavorful broth. Perfect for a cozy meal, this soup is easy to prepare and packed with wholesome ingredients that deliver warmth and nourishment in every spoonful.

Ingredients

Scale

Vegetables

  • 1 onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 2 large potatoes, peeled and chopped into ½-inch cubes
  • 16 ounces broccoli florets (fresh or frozen)

Liquid Ingredients

  • 4 cups chicken stock
  • 1 cup milk

Thickener

  • ¼ cup cornstarch

Dairy

  • 1–2 tablespoons butter
  • 1 ½ cups shredded sharp cheddar cheese

Seasonings

  • ½ teaspoon salt
  • ¼ teaspoon ground pepper

Instructions

  1. Sauté Vegetables: Melt one to two tablespoons of butter in a skillet over medium-high heat. Sauté the diced onions in butter until they begin to soften, about 3 minutes. Add diced carrots, salt, and pepper; cook for another 3-4 minutes. Then add minced garlic and sauté, stirring continuously, for 30 seconds.
  2. Simmer Potatoes: Add the peeled and cubed potatoes and chicken stock to the skillet. Cover the mixture and bring to a simmer. Let it simmer for about 10 minutes to begin softening the potatoes.
  3. Add Broccoli: Add the broccoli florets to the pot and continue simmering until both the broccoli and potatoes are fork-tender, about 10 more minutes.
  4. Thicken Soup: In a small bowl, stir the cornstarch into the milk until completely smooth. Slowly stir this mixture into the hot soup to thicken it evenly.
  5. Add Cheese: Stir in the shredded sharp cheddar cheese until it fully melts and the soup becomes creamy and rich.
  6. Serve: Ladle the soup into bowls and enjoy warm as a satisfying and hearty meal.

Notes

  • Use fresh or frozen broccoli florets based on availability.
  • For a vegetarian option, replace chicken stock with vegetable stock.
  • Adjust the amount of cheese to taste for a milder or stronger cheesy flavor.
  • If the soup is too thick, thin it with a little extra milk or stock.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: broccoli potato cheese soup, creamy broccoli soup, cheesy potato soup, comfort food, easy soup recipe, vegetable soup

Find it online: https://todayquickmeals.com/broccoli-potato-cheese-soup-recipe/