If you are craving a comforting, creamy dish that feels like a warm hug in a bowl, this Broccoli Potato Cheese Soup Recipe is your perfect go-to. Packed with tender broccoli, soft potatoes, and melted cheddar cheese, it combines simple, wholesome ingredients into a rich, velvety soup that’s both satisfying and nourishing. Whether you are looking for a weeknight dinner or a cozy lunch, this soup delivers that kind of flavor and texture that will make you want seconds and maybe even thirds.
Ingredients You’ll Need
The magic of this soup starts with straightforward, fresh ingredients that each bring their own unique contribution to the final dish. From the natural sweetness of the onions and garlic to the creamy smoothness provided by the potatoes and cheese, every element is essential to creating a balanced and hearty soup.
- Broccoli florets (2 cups): Fresh or frozen, broccoli adds a vibrant green color and lots of nutrients.
- Medium potatoes, peeled and diced (2): Potatoes create a smooth, hearty base and add thickness.
- Shredded cheddar cheese (1 cup): Sharp cheddar melts beautifully and infuses the soup with deep cheesy flavor.
- Chopped onion (1): Adds a subtle sweetness and aromatic foundation.
- Minced garlic (2 cloves): Offers a delightful savory punch.
- Vegetable broth (4 cups): The liquid backbone that unites all ingredients.
- Milk (1 cup): Provides creamy richness without overpowering the veggies.
- Butter (2 tablespoons): Adds silkiness and enhances flavor during sautéing.
- Salt and pepper to taste: Simple seasoning to bring everything together perfectly.
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Melt Butter and Sauté Aromatics
Begin by melting 2 tablespoons of butter in a large pot over medium heat. Once melted, add your chopped onion and minced garlic. Sauté them gently until your onion turns translucent and fragrant, which usually takes about 4 to 5 minutes. This step builds a flavorful base that will carry through the whole soup.
Step 2: Cook Potatoes in Broth
Next, add your diced potatoes to the pot along with 4 cups of vegetable broth. Bring this to a boil, then reduce the heat and let it simmer. The broth infuses the potatoes while softening them beautifully, usually within 10 to 15 minutes, until they’re fork-tender and ready to meld with the other ingredients.
Step 3: Add Broccoli and Continue Cooking
Once the potatoes soften, stir in the broccoli florets and let the soup continue to simmer for another 5 minutes. This ensures the broccoli becomes tender but still retains a bit of texture and its lovely green vibrancy, making the soup both nutritious and visually appealing.
Step 4: Incorporate Milk and Cheese
Reduce the heat to low before gently stirring in the milk and shredded cheddar cheese. Allow the cheese to melt fully into the soup, creating that rich, creamy consistency everyone loves. Keep the soup warm but avoid boiling at this stage to prevent the cheese from separating.
Step 5: Season and Blend (Optional)
Finally, season your soup with salt and freshly ground pepper to taste. For a chunky or smooth texture, you have the choice to blend the soup partially or fully using an immersion blender or a countertop blender. The blending step helps unify the flavors and makes it extra cozy and inviting.
How to Serve Broccoli Potato Cheese Soup Recipe
Garnishes
Enhance your soup with simple garnishes like a sprinkle of extra shredded cheddar, a few small broccoli florets, or a dash of cracked black pepper. A spoonful of sour cream or a swirl of cream can also add a lovely finishing touch while elevating its creamy texture.
Side Dishes
This soup pairs brilliantly with crusty bread or garlic toast for dipping. A fresh green salad or a light sandwich balances out the richness and keeps your meal well-rounded and satisfying.
Creative Ways to Present
For a cozy dinner party or comforting family meal, serve the soup in rustic bowls stacked with your chosen garnishes. Alternatively, hollow out a round bread loaf and pour the hot soup inside for a charming edible bowl, perfect for sharing and impressing your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, making it easy to reheat for a quick and comforting second meal without compromising flavor or texture.
Freezing
This Broccoli Potato Cheese Soup Recipe freezes wonderfully, so you can make a big batch ahead of time. Just transfer cooled soup into freezer-safe containers or bags, leaving room for expansion, and freeze for up to 2 months. Remember to thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the soup over low to medium heat on the stove, stirring occasionally to keep it smooth and prevent the cheese from sticking to the pot. Add a splash of milk or broth if it thickens too much. Microwave reheating works well too for quick servings.
FAQs
Can I use frozen broccoli instead of fresh for this soup?
Absolutely! Frozen broccoli is a great alternative and will still give you excellent texture and flavor. Just add it straight to the pot at the same stage you would fresh broccoli, possibly allowing a minute or two more to cook.
Is it possible to make this soup dairy-free?
Yes! You can replace the milk with unsweetened almond, oat, or soy milk and use a dairy-free butter substitute. For the cheese, nutritional yeast adds a cheesy flavor without any dairy, though the texture will be a bit different.
Can I make this soup in a slow cooker?
Definitely! After sautéing your onions and garlic, add all ingredients except milk and cheese to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in milk and cheese at the end and heat until melted before serving.
Should I peel the potatoes for this soup?
Peeling the potatoes helps create a smoother soup texture, but if you don’t mind a bit of extra rustic feel and fiber, you can leave the skins on, especially if using clean, organic potatoes.
What is the best way to store leftover soup to avoid separation?
Store the soup in airtight containers in the refrigerator and reheat slowly on the stove, stirring often to keep everything emulsified. Avoid high heat or microwaving without stirring, as the cheese and milk can separate if heated too quickly.
Final Thoughts
This Broccoli Potato Cheese Soup Recipe is a true kitchen treasure, blending warmth, comfort, and nutrition effortlessly into one bowl. I hope you give this recipe a try soon—it’s perfect for cozy nights and sharing with loved ones. There’s something so satisfying about a homemade, cheesy soup that fills your home with wonderful aromas and your belly with pure happiness.
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Broccoli Potato Cheese Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 4.4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy Broccoli Potato Cheese Soup that combines tender broccoli and potatoes with sharp cheddar cheese for a rich, flavorful meal. Perfect for chilly days, this soup is easy to prepare on the stovetop and can be enjoyed chunky or blended smooth.
Ingredients
Vegetables
- 2 cups broccoli florets
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
Dairy
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
Liquids & Seasoning
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Prepare Base: In a large pot, melt the butter over medium heat to create a flavorful base for your soup.
- Sauté Aromatics: Add chopped onion and minced garlic to the pot and sauté until the onion becomes translucent, releasing their aromatic flavors.
- Add Potatoes and Broth: Stir in diced potatoes and pour in the vegetable broth. Bring the mixture to a boil to start cooking the potatoes thoroughly.
- Simmer Potatoes: Reduce the heat and let the soup simmer until the potatoes are tender when pierced with a fork, ensuring they are fully cooked.
- Cook Broccoli: Add the broccoli florets to the pot and cook for an additional 5 minutes, allowing them to soften without losing their vibrant color.
- Add Dairy: Stir in the milk and shredded cheddar cheese, cooking gently until the cheese has melted completely and the soup is creamy.
- Season Soup: Add salt and pepper to taste, adjusting seasoning as needed for your preferred flavor profile.
- Optional Blending: If you prefer a smoother soup texture, carefully blend the soup using an immersion blender or a regular blender in batches.
Notes
- For a richer flavor, use whole milk or a mix of milk and cream.
- To make this soup vegan, substitute butter with olive oil, use vegetable broth, and replace cheddar with a vegan cheese alternative.
- When blending, be cautious with hot liquids and blend in small batches to avoid splattering.
- This soup can be garnished with extra shredded cheese, croutons, or fresh herbs like chives or parsley.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
