why make this recipe
Broccoli Potato Cheese Soup is a comforting and filling dish that warms you up on chilly days. It combines nutritious vegetables and creamy cheese for a delicious meal. This soup is not just tasty; it’s also easy to make, making it perfect for busy weeknights. Plus, it’s a great way to sneak in some veggies for the kids!
how to make Broccoli Potato Cheese Soup
Ingredients:
- 1-2 Tablespoons butter
- 1 onion (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 4 cups chicken stock
- ¼ cup cornstarch
- 1 cup milk
- 2 large potatoes (peeled and chopped into ½-inch cubes)
- 16 ounces broccoli florets (fresh or frozen)
- 1½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Directions:
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the onion in butter until the diced onions begin to soften, about 3 minutes.
- Add the carrots, salt, and pepper and continue to cook for another 3-4 minutes.
- Then, add the garlic and sauté, stirring, for 30 seconds.
- Next, add the potatoes and chicken broth.
- Cover and bring to a simmer. Simmer for about ten minutes.
- Add the broccoli and continue simmering until the broccoli and potatoes are tender—about 10 minutes. Potatoes should be fork-tender.
- In a small bowl, stir cornstarch into milk until smooth. Then, stir into the hot soup.
- Add in the cheese and stir until melted.
- Serve and enjoy!
how to serve Broccoli Potato Cheese Soup
Serve Broccoli Potato Cheese Soup hot in bowls. You can also top it with a sprinkle of extra cheddar cheese or fresh herbs for added flavor. It pairs well with crusty bread or a simple green salad for a complete meal.
how to store Broccoli Potato Cheese Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove or in the microwave until heated through. If the soup thickens too much in the fridge, add a splash of milk or broth when reheating.
tips to make Broccoli Potato Cheese Soup
- For extra creaminess, use whole milk or add a splash of cream.
- Feel free to add other vegetables like cauliflower or spinach for more nutrition.
- Use vegetable broth instead of chicken stock for a vegetarian version.
variation
You can also make this soup in a slow cooker. Simply sauté the veggies as instructed, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until everything is tender. Add cheese at the end and mix well.
FAQs
-
Can I use frozen broccoli?
Yes, frozen broccoli works just fine! Just add it during the last few minutes of cooking. -
Is this soup gluten-free?
To make it gluten-free, use a gluten-free cornstarch or a gluten-free flour blend in place of regular cornstarch. -
Can I freeze Broccoli Potato Cheese Soup?
Yes, you can freeze it. Make sure to leave out the cheese when freezing. Add it when reheating for the best texture.
Broccoli Potato Cheese Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and filling soup made with broccoli, potatoes, and creamy cheddar cheese, perfect for chilly days.
Ingredients
- 1–2 tablespoons butter
- 1 onion (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 4 cups chicken stock
- ¼ cup cornstarch
- 1 cup milk
- 2 large potatoes (peeled and chopped into ½-inch cubes)
- 16 ounces broccoli florets (fresh or frozen)
- 1½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Melt butter in a skillet over medium-high heat.
- Sauté the onion until softened, about 3 minutes.
- Add the carrots, salt, and pepper; cook for another 3-4 minutes.
- Add the garlic and sauté for 30 seconds.
- Add potatoes and chicken broth; cover and simmer for about 10 minutes.
- Add the broccoli and simmer until tender, about 10 minutes.
- Stir cornstarch into milk until smooth and add to the soup.
- Stir in cheese until melted. Serve hot.
Notes
For extra creaminess, use whole milk or add a splash of cream. Feel free to add other vegetables for more nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg
