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Broccoli Potato Cheese Soup

A heartwarming and creamy soup made with broccoli, potatoes, and sharp cheddar cheese, perfect for cozy evenings with family or friends.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 1-2 Tablespoons Butter Adds richness and flavor; swap with olive oil for a dairy-free version.
  • 1 number Onion, diced Gives a savory base; shallots also work well here.
  • 2 medium Carrots, diced Sweetness and color; feel free to use parsnips for another depth of flavor.
  • 3 cloves Garlic, minced Enhances flavor; garlic powder can substitute in a pinch.
  • 2 large Potatoes, peeled and chopped into ½-inch cubes Heartiness; sweet potatoes are a tasty swap.
  • 16 ounces Broccoli Florets, fresh or frozen Nutritional powerhouse; cauliflower can also be used.
Liquid Ingredients
  • 4 cups Chicken Stock Provides depth; vegetable broth can be used to make it vegetarian.
  • 1 cup Milk Adds creaminess; non-dairy milk options work too.
Thickening Agent
  • ¼ cup Cornstarch Thickens the soup; use arrowroot or flour as an alternative.
Seasonings
  • ½ teaspoon Salt Enhances flavors; taste to adjust as necessary.
  • ¼ teaspoon Ground Pepper Adds a hint of spice; red pepper flakes give it a kick.
Main Flavoring
  • 1½ cups Sharp Cheddar Cheese, shredded Offers richness; substitute with a dairy-free cheese blend if needed.

Method
 

Preparation
  1. Melt 1-2 tablespoons of butter in a skillet over medium-high heat.
  2. Sauté the diced onion in the butter until softened, about 3 minutes.
  3. Add the carrots, salt, and pepper, cooking for an additional 3-4 minutes.
  4. Stir in the garlic and sauté for about 30 seconds until fragrant.
Cooking
  1. Incorporate the potatoes and chicken broth, covering to bring to a simmer for about 10 minutes.
  2. Mix in the broccoli and continue to simmer until tender—approximately 10 more minutes. The potatoes should be easily fork-tender.
  3. In a small bowl, stir cornstarch into milk until it’s smooth. Slowly integrate this mixture into the hot soup.
  4. Fold in the cheese and stir until melted.

Notes

Serve warm, garnished with extra cheddar cheese or fresh herbs. For an extra layer of goodness, some crispy croutons on top never hurt! Store in an airtight container for up to 3 days, or freeze for up to 3 months.