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Broccoli Potato Cheese Soup Recipe

Creamy Broccoli Potato Cheese Soup Recipe for Cozy Nights

Warm and comforting Broccoli Potato Cheese Soup recipe perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 3 tablespoons butter Adds richness and flavor; substitute with olive oil for a lighter option.
  • 1 onion Provides aromatic base flavor; use shallots for a milder taste.
  • 1 carrot Adds sweetness and color; any root vegetable can be used here.
  • salt & pepper Enhances overall flavor; adjust to taste.
  • 2 garlic cloves Offers depth and aroma; use garlic powder if fresh isn’t available.
  • 3 medium-sized potatoes Acts as the main body of the soup; Russet potatoes are preferred.
  • 4 cups chicken broth Provides flavor and moisture; use vegetable broth for a vegetarian version.
  • 2 cups broccoli florets Adds nutritional value and freshness; frozen broccoli can be used.
  • 2 tablespoons cornstarch Thickens the soup; can be replaced with flour or arrowroot.
  • 1 cup milk Creates creaminess; use dairy-free milk for a vegan version.
  • 1-2 cups cheddar cheese Gives the signature cheesy flavor; Gruyère or Monterey Jack can be alternatives.
Optional Toppings
  • croutons Adds a crunchy texture; homemade or store-bought.
  • chopped fresh herbs Elevates flavor and presentation; try parsley or chives.
  • extra cheese Sprinkle some shredded cheese on top before serving.

Equipment

  • large skillet or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large skillet or Dutch oven, melt 3 tablespoons of butter over medium-high heat. Add 1 diced onion and sauté until translucent. Add 1 diced carrot along with salt and pepper to taste, cooking until tender.
  2. Stir in 2 minced garlic cloves and cook for 30 seconds. Add 3 medium-sized diced potatoes and pour in 4 cups of chicken broth. Bring to a gentle simmer and cook for about 10 minutes until potatoes are starting to soften.
  3. Add 2 cups of broccoli florets, stir well, and let simmer for an additional 5-7 minutes until the broccoli is bright green and fork-tender.
  4. Whisk together 2 tablespoons of cornstarch and 1 cup of milk until smooth. Gradually stir this mixture into the soup, cooking for another 2-3 minutes until thickened.
  5. Remove from heat and stir in 1 to 2 cups of shredded cheddar cheese until melted and fully incorporated.
  6. Ladle the soup into bowls while hot and garnish with fresh herbs, cheese, or croutons as desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 60mgCalcium: 20mgIron: 10mg

Notes

This Broccoli Potato Cheese Soup recipe is perfect for chilly nights. Enjoy every mouthful!

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