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–+ servings
Broccoli Potato Cheese Soup

Comforting Broccoli Potato Cheese Soup for Chilly Days

A creamy and cozy Broccoli Potato Cheese Soup perfect for chilly days, combining nutritious vegetables and rich cheddar.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 tablespoons Butter Adds richness and flavor; substitute with olive oil for a lighter option.
  • 1 medium Onion Provides a savory base; shallots can add a sweeter flavor.
  • 1 medium Carrot Adds sweetness and color; celery can be a great alternative for texture.
  • 2 cloves Garlic Enhances overall flavor; fresh garlic is best, but dried can be used in lesser amounts.
  • 4 cups Chicken Stock A base liquid offering depth; vegetable stock works for a vegetarian option.
For Thickness & Creaminess
  • 2 tablespoons Cornstarch Thickener for the soup; flour can be used but may slightly change the flavor.
  • 1 cup Milk Creates creaminess; non-dairy alternatives like unsweetened almond milk work well.
Main Ingredients
  • 2 cups Potatoes (Russet or Yukon Gold) Provides body and creaminess; avoid waxy potatoes that don't break down as well.
  • 2 cups Broccoli Florets Adds texture and nutrition; fresh or frozen can be used with adjusted cooking times.
For the Cheesy Finish
  • 2 cups Shredded Sharp Cheddar Cheese Delivers a rich cheesy flavor; try Gruyère or Monterey Jack for variation.
Seasoning
  • to taste Salt Enhances flavor; adjust based on broth saltiness.
  • to taste Ground Pepper Adds mild spice; freshly cracked is best for aroma.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, melt 3 tablespoons of butter until bubbly. Add 1 diced onion and sauté for about 3 minutes until it becomes translucent. Stir in 1 diced carrot, a pinch of salt, and freshly ground pepper, then continue cooking for another 4 minutes until the carrots soften and the mixture is fragrant.
  2. Add 2 minced garlic cloves to the pot, stirring quickly. Sauté for about 30 seconds until the garlic is golden and fragrant.
  3. Pour in 4 cups of chicken stock and add 2 cups of chopped potatoes. Stir well, cover the pot, and bring to a simmer over medium-high heat. Allow to simmer for 10 minutes, or until the potatoes are tender.
  4. Uncover the pot and add 2 cups of broccoli florets. Stir gently and re-cover, allowing to simmer for another 10 minutes.
  5. In a small bowl, mix 2 tablespoons of cornstarch with 1 cup of milk until smooth. Pour into the soup, stirring continuously. Allow to simmer until thickened, about 5 minutes.
  6. Remove from heat and stir in 2 cups of shredded cheese until melted and the soup is creamy.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 100mgCalcium: 300mgIron: 2mg

Notes

Customize with crispy bacon or different cheese varieties for unique flavors. Optionally, serve with a crunchy side salad or crusty bread.

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