Broccoli Potato Cheese Soup

Broccoli Potato Cheese Soup is the ultimate comfort food—rich, creamy, and packed with hearty vegetables.

This satisfying soup combines tender broccoli, velvety potatoes, and gooey melted cheese in a flavorful broth. It’s a perfect choice for chilly days, easy family dinners, or whenever you’re in need of a warm and cozy meal. Pair it with crusty bread or a side salad for a complete and delicious experience.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Cutting board and knife
• Potato masher or immersion blender
• Wooden spoon
• Ladle

Ingredients Overview

• Broccoli: Fresh or frozen broccoli works, adding texture and nutrition.
• Potatoes: Russet or Yukon Gold potatoes create a creamy base.
• Cheese: Cheddar cheese provides richness and flavor.
• Broth: Vegetable or chicken broth makes the soup flavorful.
• Dairy: Milk or cream adds creaminess to the soup.

Ingredients

• 2 tablespoons butter or olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 cups broccoli florets (fresh or frozen)
• 3 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup milk or heavy cream
• 2 cups shredded cheddar cheese
• ½ teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• Optional garnish: shredded cheese, croutons, or fresh parsley

Step-by-Step Instructions

1. Sauté the Aromatics:
   Heat butter or olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute, stirring frequently.
2. Cook the Vegetables:
   Add the diced potatoes, broccoli florets, broth, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes and broccoli are tender.
3. Mash or Blend:
   Use a potato masher to partially mash the soup for a chunkier texture, or use an immersion blender to purée the soup until smooth if you prefer a creamier consistency.
4. Add Dairy and Cheese:
   Stir in the milk or cream, followed by the shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy.
5. Taste and Adjust:
   Taste the soup and adjust seasoning with more salt or pepper if needed.
6. Serve:
   Ladle the soup into bowls and garnish with extra shredded cheese, croutons, or parsley if desired.

Recipe Tips

• Cheese Choice: Use sharp cheddar for a more pronounced cheese flavor. Avoid pre-shredded cheese as it may not melt as smoothly.
• Thicker Soup: Add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water if you prefer a thicker soup.
• Add Protein: Stir in cooked chicken or crumbled bacon for a heartier soup.

What to Serve With This Recipe

• Crusty bread or garlic toast for dipping.
• A side salad with a light vinaigrette.
• Grilled cheese sandwiches for the ultimate comfort pairing.

Frequently Asked Questions

Can I use frozen broccoli?
Yes! Frozen broccoli works just as well; just add it directly to the pot without thawing.

Can I make it ahead of time?
Yes, this soup reheats well. Store it in an airtight container in the refrigerator for up to 4 days.

Can I freeze it?
It’s not ideal to freeze this soup due to the dairy and cheese, which may separate when reheated.

Serving Suggestions

• Garnish with additional shredded cheese, crumbled croutons, or fresh parsley for a finishing touch.
• Serve with a baked potato or roasted vegetables for a hearty meal.

Ingredients

Broccoli, potatoes, onion, garlic, vegetable or chicken broth, milk or cream, cheddar cheese, butter or olive oil, thyme, salt, pepper

Instructions

1. Sauté onion and garlic in butter or olive oil.
2. Add broccoli, potatoes, broth, thyme, salt, and pepper. Simmer until vegetables are tender.
3. Mash or blend the soup to your desired consistency.
4. Stir in milk and cheese until melted.
5. Serve hot, garnished with your favorite toppings.

This Broccoli Potato Cheese Soup is a cozy and satisfying meal that’s sure to be a family favorite!

Broccoli Potato Cheese Soup

This satisfying soup combines tender broccoli, velvety potatoes, and gooey melted cheese in a flavorful broth. I

Print Recipe Pin Recipe

Equipment

• Large pot or Dutch oven
• Cutting board and knife
• Potato masher or immersion blender
• Wooden spoon
• Ladle

Ingredients

  

• 2 tablespoons butter or olive oil
• 1 medium onion diced
• 3 garlic cloves minced
• 3 cups broccoli florets fresh or frozen
• 3 medium potatoes peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup milk or heavy cream
• 2 cups shredded cheddar cheese
• ½ teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

 

• Sauté the Aromatics:
• Heat butter or olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute, stirring frequently.
• Cook the Vegetables:
• Add the diced potatoes, broccoli florets, broth, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes and broccoli are tender.
• Mash or Blend:
• Use a potato masher to partially mash the soup for a chunkier texture, or use an immersion blender to purée the soup until smooth if you prefer a creamier consistency.
• Add Dairy and Cheese:
• Stir in the milk or cream, followed by the shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy.
• Taste and Adjust:
• Taste the soup and adjust seasoning with more salt or pepper if needed.
• Serve:
• Ladle the soup into bowls and garnish with extra shredded cheese, croutons, or parsley if desired.