Broccoli Potato Cheese Soup Recipe

April 19, 2025

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As the cooler months approach, there’s nothing quite like a warm, comforting bowl of soup to lift your spirits and satisfy your hunger. Today, I’m sharing a recipe for Broccoli Potato Cheese Soup that’s sure to become a staple in your kitchen.

This hearty blend of potatoes, broccoli, and rich cheddar cheese is not only delicious but also incredibly easy to prepare. Whether you’re cooking for your family or hosting a cozy dinner, this soup is bound to impress.

Why You’ll Love This Recipe

This Broccoli Potato Cheese Soup is perfect for those who crave a creamy, cheesy dish that’s packed with flavor. It combines the earthiness of potatoes and broccoli with the sharpness of cheddar cheese, creating a balanced and delightful taste. Plus, it’s a one-pot meal that makes cleanup a breeze!

Ingredients You’ll Need

1-2 Tablespoons butter: Adds richness and helps sauté the vegetables.
1 onion (diced): Provides a flavorful base for the soup.
2 medium carrots (diced): Adds sweetness and color.
3 cloves garlic (minced): Enhances the flavor profile.
4 cups chicken stock: Forms the liquid base of the soup.
¼ cup cornstarch: Thickens the soup for a creamy consistency.
1 cup milk: Adds creaminess.
2 large potatoes (peeled and chopped into ½-inch cubes): Provides heartiness and texture.
16 ounces broccoli florets (fresh or frozen): Adds nutrition and a vibrant green color.
1½ cups shredded sharp cheddar cheese: Melts into the soup for cheesy goodness.
½ teaspoon salt and ¼ teaspoon ground pepper: Seasonings to taste.

Step-by-Step Instructions

Sauté the Vegetables: Begin by melting one to two tablespoons of butter in a skillet over medium-high heat. Sauté the diced onion until it begins to soften, about 3 minutes. Add the diced carrots, salt, and pepper, and continue cooking for another 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
Simmer the Soup: Add the chopped potatoes and chicken stock to the skillet. Cover and bring to a simmer. Allow it to simmer for about ten minutes.
Add Broccoli: Incorporate the broccoli florets into the soup and continue simmering until both the broccoli and potatoes are tender, roughly 10 more minutes.
Thicken the Soup: In a small bowl, stir cornstarch into milk until smooth. Gradually stir this mixture into the hot soup to thicken it.
Add Cheese: Finally, add the shredded sharp cheddar cheese and stir until it’s completely melted into the soup.
Serve and Enjoy: Ladle the soup into bowls and enjoy its comforting warmth.

Tips for Storing Leftovers

If you have any leftovers, let your soup come to room temperature before storing it in an airtight container in the refrigerator. It will keep well for up to 3 days. Reheat gently on the stove or in the microwave when you’re ready to enjoy it again.

Nutritional Information

Each serving of this Broccoli Potato Cheese Soup contains approximately 384 calories, making it a satisfying meal option. It provides 35g of carbohydrates, 16g of protein, and 21g of fat. Additionally, it’s rich in vitamins A and C, calcium, and iron.

Final Thoughts

This Broccoli Potato Cheese Soup is not only a treat for your taste buds but also a nourishing meal that warms you from the inside out. It’s perfect for chilly days when you need something hearty yet easy to make. Give this recipe a try and let its rich flavors bring comfort to your table.

Stay warm and happy cooking!