Broccoli Potato Cheese Soup Recipe

If there’s one soup that truly embodies the concept of cozy, it’s broccoli potato cheese soup. Imagine a rich, creamy blend of tender potatoes, savory cheddar, and perfectly cooked broccoli, all brought together in a single bowl of goodness. This soup is hearty enough to be a meal on its own, especially with some crusty bread on the side. The sharpness of the cheddar, combined with the mild, earthy flavors of broccoli and potatoes, creates a satisfying, melt-in-your-mouth experience that’s hard to beat. Plus, it’s easy to make and uses simple ingredients—perfect for a chilly weeknight or a lazy weekend lunch.

I still remember the first time I made this soup for my family. It was one of those brisk fall days where everyone was craving something warm and filling. I didn’t have a fancy recipe—just a vague idea from a friend’s suggestion. As I stirred in the cheese and watched it melt into a velvety, golden broth, I knew we were in for a treat. And let me tell you, the smell that filled the kitchen was enough to make everyone gather around before it was even ready. It’s become a go-to in my kitchen ever since.

this RECIPE

The origin story: humble ingredients, big flavors

Broccoli cheese soup has been around for decades, but pairing it with potatoes takes things to the next level. Broccoli cheddar soup gained popularity in the United States, largely thanks to cafes and bakeries that added it to their menus as a warming comfort food. The addition of potatoes is a genius twist, creating a thicker, heartier soup that’s more filling and even more satisfying. While broccoli is packed with vitamins like C and K, and cheddar cheese adds protein and a comforting richness, potatoes bring in that perfect creaminess and earthy flavor.

Let’s talk ingredients: the key players

This soup is all about simple, wholesome ingredients coming together in just the right way. Here’s a breakdown of the main ingredients and a few helpful tips:

• Butter: Just a tablespoon or two is enough to sauté the veggies and start building the soup’s base. If you’re avoiding dairy, olive oil is a good substitute.
• Onion and garlic: These two add a savory depth to the soup. I prefer yellow onions for a mild sweetness, but any onion will work.
• Carrots: Adds a touch of sweetness and a pop of color. Plus, they’re loaded with beta-carotene. If you don’t have carrots on hand, try adding a little bell pepper instead.
• Chicken stock: This forms the base of the soup, adding a rich, savory flavor. For a vegetarian version, simply use vegetable stock.
• Potatoes: The key to a creamy, thick texture without relying too much on dairy. Yukon gold or russet potatoes work best because they break down nicely.
• Broccoli: Fresh or frozen works! If you’re using frozen broccoli, you may need to adjust the cooking time slightly.
• Sharp cheddar cheese: The star of the show! Sharp cheddar adds a tangy depth of flavor that balances the mildness of the potatoes and broccoli. Feel free to use a mix of cheddar and other cheeses like Gruyère or gouda if you’re feeling adventurous.

Kitchen gear: what you need (and what you can skip)

You don’t need much to make this soup, but a few key tools will make your life easier:

• Large pot: A Dutch oven or a large soup pot is ideal for this recipe since it allows the ingredients to simmer evenly.
• Skillet: You’ll sauté the onions and garlic here before adding them to the main pot. If you want to skip a dish, you could do this directly in the soup pot if it’s wide enough.
• Blender or immersion blender (optional): If you prefer a smoother soup, blending part of it is a great option. An immersion blender makes this super easy right in the pot, but a standard blender works too (just be careful with hot liquids!).
• Ladle: For serving, of course! A ladle helps get that perfect portion with all the good bits in every scoop.

Step-by-step: my foolproof method for broccoli potato cheese soup

Let’s dive into the cooking! I’ll walk you through each step, sharing tips I’ve picked up along the way.

1. Start with the butter and veggies: In a skillet, melt 1–2 tablespoons of butter over medium-high heat. Once melted, add your diced onion and cook for about 3 minutes, until it begins to soften. Then, toss in the carrots, salt, and pepper, and let them cook for another 3-4 minutes. Add garlic last, just for 30 seconds, to release its aroma without burning.
2. Build the base: Transfer the sautéed mixture to your large pot if it’s not already there, then add the potatoes and chicken stock. Bring everything to a simmer, cover, and let it cook for about 10 minutes. This will allow the potatoes to start softening.
3. Add the broccoli: After the potatoes have softened a bit, add the broccoli to the pot. Continue simmering for another 10 minutes, or until both the broccoli and potatoes are tender. The potatoes should be easily pierced with a fork.
4. Thicken the soup: In a small bowl, whisk together 1 cup of milk with ¼ cup of cornstarch until smooth. Pour this mixture into the soup and stir well. It will start to thicken as it heats, creating that velvety texture we’re after.
5. Add the cheese: Finally, stir in the shredded sharp cheddar cheese, mixing until it’s completely melted and the soup is creamy and smooth. Taste and adjust the salt and pepper as needed.
6. Serve and enjoy: Ladle the soup into bowls, garnish if you like (a sprinkle of extra cheese or some chopped chives is nice), and enjoy every warm, cheesy bite!

Make it your own: variations and substitutions

This soup is highly adaptable, so feel free to make it your own. Here are some ideas to get you started:

• Vegetarian version: Swap the chicken stock for vegetable stock, and you’re good to go.
• Gluten-free: This recipe is naturally gluten-free thanks to the cornstarch thickener, so no changes needed here.
• Lighter version: Use low-fat milk or even almond or oat milk. Just note that it may not be as creamy.
• Vegan option: Use olive oil instead of butter, vegetable stock, plant-based milk, and a vegan cheese alternative.
• Extra greens: For added nutrients, toss in a handful of spinach or kale along with the broccoli. They’ll wilt down nicely and blend into the soup.
• Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce for a subtle kick.

Serving and presentation ideas

For a lovely presentation, ladle the soup into bowls and sprinkle a bit of shredded cheese on top. A sprig of fresh parsley or a few snipped chives also make for a nice garnish. Serve with crusty bread or a slice of garlic toast for dipping. If you’re making this for a dinner party, consider serving it in smaller bowls or soup cups as a cozy appetizer.

Suggested beverages

When it comes to pairing this comforting soup with a drink, I’d go for something refreshing to balance the creaminess:

• Iced or hot tea: A simple black tea or a green tea pairs beautifully, especially with a hint of lemon.
• Sparkling water with lemon: For a light, palate-cleansing option, a glass of sparkling water with a splash of lemon is perfect.
• Apple cider: Warm apple cider can complement the fall flavors in the soup nicely, making it even cozier.
• Lemonade or limeade: The slight acidity and sweetness are a nice contrast to the rich, cheesy flavors.
• Ginger ale: For a bit of spice, ginger ale is a fun, bubbly choice.

Storing and reheating tips

This soup keeps well, making it great for leftovers! Store it in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stovetop over low heat, stirring occasionally to prevent the cheese from separating. If the soup has thickened too much in the fridge, just add a splash of milk or broth to bring it back to the desired consistency.

Freezing isn’t ideal for this soup, as dairy-based soups can become grainy once thawed. However, if you skip the cheese, you can freeze the base, then add the cheese fresh when reheating.

Scaling the recipe for any occasion

To make more (or less), you can easily adjust the ingredient quantities. Just keep an eye on the liquid-to-solid ratio. For larger batches, you may need a bigger pot, and the cooking time might increase slightly. For smaller batches, consider reducing the cornstarch a bit to keep the consistency just right.

Troubleshooting common issues

• Soup too thick: If your soup is thicker than you’d like, add a little more milk or broth until you reach your desired consistency.
• Cheese not melting smoothly: Make sure the soup isn’t too hot when you add the cheese; high heat can cause it to separate.
• Soup too thin: If it’s not thick enough, mix a little more cornstarch with cold milk, then stir it in and let it simmer for a few extra minutes.

Frequently asked questions

Can I use frozen broccoli? Yes! Frozen broccoli works great here. You may need to adjust the cooking time slightly, as frozen broccoli usually cooks faster.

What other cheeses work in this soup? Besides sharp cheddar, you can try gouda, fontina, or even a bit of parmesan for extra depth.

Can I make this soup dairy-free? Absolutely! Use olive oil instead of butter, a dairy-free milk, and your favorite plant-based cheese.

How can I make the soup smoother? For a smoother texture, blend part of the soup with an immersion blender or standard blender.

What should I serve with this soup? Crusty bread, garlic toast, or even a simple green salad make great side dishes for this soup.

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