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Broccoli Potato Cheese Soup Recipe

Broccoli Potato Cheese Soup Recipe
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★★★★★

5 from 8 reviews

A comforting and creamy broccoli potato cheese soup made with tender vegetables, sharp cheddar cheese, and a smooth, savory broth. Perfect for a cozy meal, this soup combines sautéed onions, carrots, garlic, potatoes, and broccoli in a flavorful chicken stock base, thickened with cornstarch and enriched with cheese.

Ingredients

Scale

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)

Dairy

  • 1–2 tablespoons butter
  • 1 cup milk
  • 1 ½ cups shredded sharp cheddar cheese

Pantry

  • 4 cups chicken stock
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper

Instructions

  1. Sauté Vegetables: Melt one to two tablespoons of butter in a skillet over medium-high heat. Sauté the diced onion until it begins to soften, about 3 minutes. Add the diced carrots along with salt and pepper, and continue cooking for another 3 to 4 minutes. Finally, add minced garlic and sauté while stirring for 30 seconds.
  2. Simmer Potatoes: Add the chopped potatoes and chicken stock to the skillet. Cover the pot and bring the mixture to a simmer. Let it cook for about 10 minutes until potatoes start to soften.
  3. Add Broccoli: Stir in the broccoli florets. Continue to simmer until both the broccoli and potatoes are tender, approximately another 10 minutes. The potatoes should be fork-tender at this stage.
  4. Thicken Soup: In a small bowl, whisk together the cornstarch and milk until smooth. Gradually stir this mixture into the hot soup, allowing it to thicken slightly over low heat.
  5. Add Cheese: Stir in the shredded sharp cheddar cheese until completely melted and the soup is creamy. Adjust seasoning if necessary and serve warm.

Notes

  • For a vegetarian version, substitute chicken stock with vegetable stock.
  • Use sharp cheddar for bold flavor; milder cheeses can be used for a subtler taste.
  • Sautéing the vegetables first enhances their natural sweetness and depth of flavor.
  • If soup is too thick, thin it with a little extra milk or stock.
  • Leftovers can be stored refrigerated for up to 3 days or frozen for longer storage.

Nutrition

Keywords: broccoli potato cheese soup, creamy vegetable soup, easy broccoli soup, cheddar cheese soup, comforting soup recipe

Find it online: https://nayabaker.com/broccoli-potato-cheese-soup-recipe/