If you are craving a comforting bowl of pure warmth and flavor, the Broccoli Potato Cheddar Soup Recipe is exactly what you need. This soup combines tender potatoes and vibrant broccoli florets with sharp cheddar cheese for a creamy, cozy dish that feels like a big, delicious hug on a chilly day. It’s a perfect way to enjoy familiar ingredients in a hearty, satisfying soup that’s both simple to make and endlessly comforting. Whether you’re cooking for your family or inviting friends over for a casual meal, this recipe will quickly become a go-to favorite.
Ingredients You’ll Need
The beauty of this soup lies in its straightforward ingredients that come together to create a rich, flavorful experience. Each component plays a vital role, whether it’s adding sweetness, creaminess, or that all-important cheesy punch.
- Onion: Adds a subtle sweetness that forms the soup’s flavorful base.
- Carrots: Offer a gentle earthiness and vibrant color to brighten the dish.
- Garlic: Infuses a warm, aromatic depth that enhances all the other flavors.
- Potatoes: Provide hearty texture and body to make the soup filling and satisfying.
- Broccoli florets: Bring a fresh, green crunch and vital nutrients.
- Butter: Used to sauté the veggies, it adds richness and helps develop flavor.
- Chicken stock: Creates a savory broth that carries all those delicious flavors together.
- Cornstarch: Works as the perfect thickening agent for a silky, creamy consistency.
- Salt and ground pepper: Essential seasonings that balance and enhance the taste.
- Milk: Adds a creamy softness without overpowering the cheesy goodness.
- Sharp cheddar cheese: The showstopper that melts into deliciously gooey, tangy richness.
How to Make Broccoli Potato Cheddar Soup Recipe
Step 1: Sauté Vegetables
Start by melting butter in a large pot over medium-high heat. Toss in the diced onion and cook until it’s softened and translucent, about 3 minutes. Next, add the diced carrots with a pinch of salt and pepper for flavor, allowing them to cook for an additional 3 to 4 minutes. Finally, stir in the minced garlic and sauté briefly for about 30 seconds. This step builds a fragrant and flavorful foundation that will carry through the entire soup.
Step 2: Simmer with Potatoes
Once your veggies are perfectly sautéed, add the peeled and chopped potatoes along with chicken stock to the pot. Bring everything to a light simmer, then cover and let it cook for 10 minutes. This cooking time softens the potatoes, allowing their starch to mingle with the broth and subtly thicken the soup while infusing it with hearty flavor.
Step 3: Add Broccoli
Next, fold in the broccoli florets and continue simmering for about 10 more minutes until both the broccoli and potatoes are tender. This step ensures that the broccoli keeps just enough texture without turning mushy, maintaining that delightful balance between creamy and crisp.
Step 4: Thicken with Cornstarch
To get that luscious creamy texture, whisk the cornstarch into the milk until fully smooth, then stir it into the simmering soup. Cook for a few minutes until the mixture thickens, creating that velvety feel that makes this Broccoli Potato Cheddar Soup Recipe so wonderfully comforting.
Step 5: Melt Cheese
Last but definitely not least, sprinkle in the shredded sharp cheddar cheese and stir with love until it melts completely, turning your soup into a rich, cheesy delight. This is the magical finish that gives the soup its signature flavor and irresistible creaminess.
How to Serve Broccoli Potato Cheddar Soup Recipe
Garnishes
To elevate your soup experience, consider topping it with crispy bacon bits, a swirl of sour cream, or freshly chopped chives. Each garnish adds an exciting contrast in texture and flavor that keeps the soup feeling fresh and inviting.
Side Dishes
This soup pairs fabulously with crusty bread, warm garlic naan, or a simple green salad. These sides add balance and variety to your meal, giving you something to scoop or crunch alongside each comforting spoonful of soup.
Creative Ways to Present
For an extra special touch, serve this soup in hollowed-out bread bowls or drizzle a bit of extra sharp cheese and a sprinkle of smoked paprika on top. These little tricks turn your humble soup into a stunning centerpiece that’s perfect for entertaining or cozy nights in.
Make Ahead and Storage
Storing Leftovers
Leftover Broccoli Potato Cheddar Soup Recipe keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors meld even more overnight, making the next day just as delicious.
Freezing
If you want to save some for later, freeze the soup in freezer-safe containers for up to 2 months. Keep in mind that the texture might slightly change after thawing, but it will still be exceptionally tasty and comforting.
Reheating
Reheat the soup gently over low to medium heat on the stovetop, stirring occasionally to prevent the cheese from sticking or separating. You can add a splash of milk or broth if it feels too thick, bringing it back to that perfect creamy consistency.
FAQs
Can I use vegetable stock instead of chicken stock?
Absolutely! Vegetable stock works wonderfully in this soup and makes it a great option for vegetarians, while still providing plenty of flavor and richness.
Is it possible to make this soup dairy-free?
Yes! You can substitute the butter with olive oil, use a dairy-free milk like almond or oat milk, and select a vegan cheddar cheese alternative to keep the creaminess without dairy.
Can I prepare the soup in advance and reheat it later?
Definitely. This Broccoli Potato Cheddar Soup Recipe tastes even better the next day, so making it ahead of time and reheating gently is a great way to save time and deepen the flavors.
What can I do if my soup is too thick?
If your soup thickens too much after cooling or reheating, simply stir in a bit more milk or broth until you reach the desired consistency.
Can I use frozen broccoli in this recipe?
Yes, frozen broccoli is a convenient and nutritious choice. Just add it at the same step as fresh broccoli and cook until tender as directed.
Final Thoughts
This Broccoli Potato Cheddar Soup Recipe is truly a heartfelt classic that brings warmth, comfort, and deliciousness to your table with every spoonful. Whether you’re new to cooking soups or a seasoned home chef, this recipe is easy to follow and rewarding to make. It’s perfect for those days when you want something simple yet satisfying, with flavors that hug you from the inside out. I can’t wait for you to try it and make it your own!
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Broccoli Potato Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Broccoli Potato Cheese Soup is a comforting, creamy soup perfect for chilly days. Featuring tender potatoes, fresh or frozen broccoli, and sharp cheddar cheese, this hearty soup combines sautéed vegetables with chicken stock for rich flavor. Thickened with a cornstarch-milk mixture, it’s a quick and satisfying meal ready in just 40 minutes.
Ingredients
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)
Liquids & Dairy
- 4 cups chicken stock
- 1 cup milk
- 1–2 tablespoons butter
- 1 ½ cups shredded sharp cheddar cheese
Thickening & Seasoning
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Sauté Vegetables: Melt butter in a large pot or Dutch oven over medium-high heat. Add diced onion and sauté until softened, about 3 minutes. Then add the diced carrots, salt, and pepper, cooking for an additional 3-4 minutes. Stir in minced garlic and sauté for 30 seconds to release its aroma.
- Simmer with Potatoes: Add the peeled and chopped potatoes along with the chicken stock to the pot. Cover and bring the mixture to a simmer. Let it cook for 10 minutes to allow the potatoes to start softening.
- Add Broccoli: Stir in the broccoli florets and continue simmering, uncovered, for about 10 more minutes or until both potatoes and broccoli are tender.
- Thicken with Cornstarch: In a small bowl, whisk together the cornstarch and milk until smooth. Slowly stir this mixture into the simmering soup to thicken it evenly without lumps.
- Melt Cheese: Immediately add the shredded sharp cheddar cheese to the pot. Stir continuously until the cheese melts completely, resulting in a smooth, creamy soup.
- Serve: Taste and adjust seasoning if needed, then ladle the hot soup into bowls and enjoy while warm.
Notes
- You can substitute vegetable stock to make the soup vegetarian, and use dairy alternatives to suit dietary needs.
- For a thicker soup, increase the cornstarch to â…“ cup or reduce the amount of stock slightly.
- Fresh broccoli adds the best flavor, but frozen works well and is a convenient alternative.
- Use sharp cheddar cheese for a more pronounced cheesy flavor, or try a blend of cheeses like Gruyère or Monterey Jack for variation.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
