Broccoli Potato Cheese Soup is a comforting and satisfying dish that warms the soul, perfect for chilly evenings or whenever you need a quick pick-me-up. This creamy concoction not only brings together the earthy flavors of broccoli, the heartiness of potatoes, and the rich meltiness of cheese, but it’s also a fantastic way to sneak in some veggies without the kids ever knowing! My own family often craves this soup, especially on busy weeknights when I can whip it up in no time and still serve something healthy and delightful.
Why You’ll Love This Dish
One of the greatest joys of making Broccoli Potato Cheese Soup is its versatility and ease. It’s a budget-friendly recipe that appeals to everyone, making it ideal for weeknight dinners or casual gatherings with friends. Not only is it a creamy, cheesy delight, but it’s also packed with nutrients from the broccoli and potatoes. You can always count on it to be a crowd-pleaser and a wholesome meal that can be prepared in just about 30 minutes.
"This soup was a huge hit with my family! Even my picky eater loved it!"
How This Recipe Comes Together
This Broccoli Potato Cheese Soup is astonishingly simple to prepare, which is one of its strongest points. You will start by sautéing some aromatics to build flavor, then add the vegetables and stock. A brief simmer allows everything to come together beautifully, and a touch of cheese at the end makes it irresistibly creamy. Here’s how to make this delightful soup, step-by-step.
What You’ll Need
Gather these items before you start:
- 1 to 2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- ¼ cup cornstarch
- 1 cup milk
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 1 ½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
If you want to customize it, feel free to substitute vegetable stock for a vegetarian option and experiment with different types of cheese!
Directions to Follow
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the diced onion in the butter until it starts to soften, around 3 minutes.
- Add the carrots, salt, and pepper, continuing to cook for another 3-4 minutes.
- Incorporate the garlic, sautéing for about 30 seconds until fragrant.
- Add the chopped potatoes and chicken broth, covering the pot and bringing it to a simmer. Cook for about 10 minutes.
- Toss in the broccoli and let it simmer until both the broccoli and potatoes are tender, which should take another 10 minutes.
- In a small bowl, mix the cornstarch with the milk until smooth and then stir this mixture into the hot soup.
- Fold in the cheese, stirring until it’s melted and the soup is creamy.
- Serve and enjoy your delicious creation!
Best Ways to Enjoy It
This soup can be served as a hearty lunch on its own or paired with crusty bread for a satisfying dinner. You might consider garnishing each bowl with a sprinkle of extra cheddar, some freshly cracked pepper, or even a few crispy bacon bits for added texture and flavor. A light salad on the side could also complement the heartiness of the soup.
Storage and Reheating Tips
To store leftovers, place the cooled soup in an airtight container and refrigerate. Properly stored, it can last for up to 3-4 days in the fridge. If you plan on freezing it, be sure to do so before adding the cheese. The soup without cheese can be frozen for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stovetop, adding cheese just before serving for that creamy finish!
Helpful Cooking Tips
For even more flavor, consider adding a pinch of nutmeg to your soup for an unexpected twist. You might also want to blend a portion of the soup (using an immersion blender) for an ultra-creamy texture without losing all the hearty bits. This technique keeps the soup deliciously thick while allowing you to manage the chunkiness according to your preference.
Flavor Swaps
Feel like experimenting? You can easily add in extra vegetables like spinach or kale, or even swap the cheddar for a sharp Gruyère for a gourmet touch. If you want to spice things up, a dash of cayenne or red pepper flakes will do the trick. You could even garnish with croutons or serve in a bread bowl for a rustic finish!
Your Questions Answered
What is the prep time for this soup?
This soup typically takes about 15 minutes to prepare, with a cooking time of 15-20 minutes, which makes it a quick and convenient meal.
Can I use frozen broccoli?
Absolutely! Frozen broccoli is a great option and works wonderfully in this recipe.
How do I store leftovers safely?
Store your leftovers in an airtight container in the fridge for up to 4 days. If you want to freeze them, do so before adding dairy components for best results.
Are there any dietary adjustments I can make?
Yes! For a vegetarian version, simply substitute the chicken stock with vegetable broth and use non-dairy milk and cheese alternatives as needed.
Enjoy crafting this comforting Broccoli Potato Cheese Soup and watch it become a staple in your home cooking repertoire!
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Broccoli Potato Cheese Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting and creamy soup featuring broccoli, potatoes, and cheddar cheese, perfect for chilly evenings.
Ingredients
- 1 to 2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock (or vegetable stock for a vegetarian option)
- ¼ cup cornstarch
- 1 cup milk (or non-dairy milk for a vegan option)
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 1 ½ cups shredded sharp cheddar cheese (or a cheese alternative)
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the diced onion in the butter until it starts to soften, around 3 minutes.
- Add the carrots, salt, and pepper, continuing to cook for another 3-4 minutes.
- Incorporate the garlic, sautéing for about 30 seconds until fragrant.
- Add the chopped potatoes and chicken broth, covering the pot and bringing it to a simmer. Cook for about 10 minutes.
- Toss in the broccoli and let it simmer until both the broccoli and potatoes are tender, which should take another 10 minutes.
- In a small bowl, mix the cornstarch with the milk until smooth and then stir this mixture into the hot soup.
- Fold in the cheese, stirring until it’s melted and the soup is creamy.
- Serve and enjoy your delicious creation!
Notes
For added flavor, consider adding a pinch of nutmeg. Blend a portion for a creamier texture, or add croutons for garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American