If you’re craving something warm, comforting, and packed with vibrant flavors, this Broccoli Potato Cheese Soup Recipe is exactly what your soul needs. Imagine tender chunks of potatoes and bright green broccoli swimming in a rich, velvety cheese broth that will wrap you in a cozy hug with every spoonful. It’s not just a soup; it’s a celebration of simple ingredients coming together to create something truly special, perfect for chilly evenings or whenever you need that familiar taste of home.
Ingredients You’ll Need
Gathering your ingredients for this Broccoli Potato Cheese Soup Recipe is delightfully straightforward. Each item plays a crucial role, from the creamy butter that starts the base to the sharp cheddar that delivers that irresistible cheesy punch, creating a symphony of textures and flavors in every bite.
- Butter: Adds richness and helps soften the onions for a flavorful base.
- Small onion, diced: Offers a subtle sweetness that balances the soup perfectly.
- Garlic, minced: Brings a lively depth to the overall taste.
- Peeled and diced potatoes: Provide heartiness and a creamy texture once cooked.
- Chopped broccoli florets: Add vibrant color and a fresh, earthy flavor.
- Vegetable or chicken broth: The flavorful liquid foundation that ties everything together.
- Milk: Contributes creaminess and helps marry the flavors.
- Heavy cream: Ensures a luscious, silky finish to the soup.
- Shredded sharp cheddar cheese: The star ingredient that gives the soup its signature cheesy goodness.
- Salt: Enhances all the flavors beautifully.
- Black pepper: Adds a gentle warmth and depth.
- Paprika (optional): Sprinkles a hint of smoky sweetness for extra complexity.
- Extra shredded cheese and chopped parsley for garnish: Provide inviting freshness and an extra cheesy touch to finish.
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot over medium heat. Once melted, add the diced onion and sauté until soft and fragrant, about 4 to 5 minutes. Then, toss in the minced garlic and cook for one more minute, letting those flavors mingle and fill your kitchen with irresistible aromas.
Step 2: Cook the Potatoes
Next, stir in the peeled and diced potatoes along with the broth. Bring this mixture to a boil, then lower the heat to a gentle simmer. Let the potatoes cook uncovered for 10 to 12 minutes until they are just tender, the perfect texture to add body to your soup without losing their shape.
Step 3: Add the Broccoli
Now, it’s time for the vibrant broccoli florets. Toss them into the pot and continue simmering for another 6 to 8 minutes until they’re tender yet still maintain their bright green color, preserving both nutrition and a lovely pop of freshness.
Step 4: Creamy Goodness and Seasoning
Slowly stir in the milk, heavy cream, salt, pepper, and the optional paprika for a subtle smoky note. Lower the heat to low as you gradually mix in the shredded cheddar cheese. Stir gently until the cheese melts completely into a smooth, velvety sauce that binds all the veggies together in delicious harmony.
Step 5: Blend for Perfect Texture
For an ultra-creamy texture, you can blend part of the soup. Using an immersion blender, pulse a portion right in the pot, or transfer half of the soup to a countertop blender and puree it, then pour it back in. This step creates a wonderful mix of creamy and chunky textures that make this Broccoli Potato Cheese Soup Recipe truly irresistible.
How to Serve Broccoli Potato Cheese Soup Recipe
Garnishes
Sprinkle extra shredded cheddar cheese on top for an inviting, melty finish. A handful of freshly chopped parsley adds a burst of color and a fresh herbal brightness that melts impeccably into each comforting spoonful.
Side Dishes
This soup pairs wonderfully with a variety of sides. Consider warm, crusty bread to soak up every last drop, or a simple green salad to balance the richness. For a heartier meal, serve alongside garlic knots or a light grilled sandwich.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls for a rustic, charming presentation. You could also top it with crispy bacon bits or crunchy toasted nuts to add an unexpected crunch. And don’t be shy about swirling in a drizzle of cream or hot sauce to customize to your taste!
Make Ahead and Storage
Storing Leftovers
Store any leftover Broccoli Potato Cheese Soup Recipe in an airtight container in the refrigerator. It will keep well for about 3 to 4 days, making it a fantastic option for quick lunches or simple dinners later in the week.
Freezing
This soup freezes beautifully, though you might want to leave out the heavy cream and cheese initially and add them when reheating for the best texture. Freeze in portion-sized containers for up to 2 months, perfect for a cozy meal anytime.
Reheating
Reheat gently on the stove over low heat, stirring frequently to prevent the cheese from separating. You may wish to add a splash of milk or broth to refresh the soup’s consistency and keep it silky smooth.
FAQs
Can I use frozen broccoli for this soup?
Absolutely! Frozen broccoli works well and is a convenient substitute. Just add it during the last five minutes of cooking so it doesn’t overcook and loses its vibrant color.
Is it possible to make a lighter version of this soup?
Yes, you can substitute half-and-half for heavy cream and reduce the amount of cheese slightly for a lighter but still creamy and flavorful soup.
Can I make this soup vegan or dairy-free?
To make it vegan, swap butter with olive oil, choose vegetable broth, use plant-based milk and cream alternatives, and replace cheddar with vegan cheese. The flavors will still be deliciously comforting.
How thick should this soup be?
The perfect balance is a soup that’s creamy and thick enough to coat the back of a spoon, but still has tender bits of broccoli and potato for texture. You can adjust thickness by blending more or less.
What’s the best way to reheat leftover soup without it separating?
Slow, gentle reheating over low heat with occasional stirring and adding a little milk or broth will help keep that luscious texture intact and prevent the cheese from separating.
Final Thoughts
This Broccoli Potato Cheese Soup Recipe has become a true favorite for good reason. It’s simple, comforting, and incredibly satisfying—the kind of dish that feels like a warm hug on a chilly day. I can’t wait for you to try it yourself and enjoy every delicious spoonful that brings together the best of creamy, cheesy, and veggie-packed goodness.
Print
Broccoli Potato Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Broccoli Potato Cheese Soup is a rich, comforting blend of tender potatoes, vibrant broccoli florets, and sharp cheddar cheese simmered in a creamy broth. Perfectly balanced with aromatic sautéed onions and garlic, this soup is easy to prepare on the stovetop and makes a hearty meal for any day.
Ingredients
Soup Base Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups peeled and diced potatoes
- 3 cups vegetable or chicken broth
- 3 cups chopped broccoli florets
Dairy and Seasonings
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
Garnish
- Extra shredded cheese
- Chopped parsley
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the butter and sauté the diced onion until soft and translucent, about 4–5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Potatoes and Broth: Stir in the peeled and diced potatoes along with the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 10–12 minutes until the potatoes are just tender.
- Cook Broccoli: Add the chopped broccoli florets to the pot and continue to simmer for another 6–8 minutes until the broccoli is tender yet still bright green in color.
- Add Dairy and Seasonings: Stir in the milk, heavy cream, salt, black pepper, and paprika if using. Reduce the heat to low to gently heat the soup without boiling.
- Melt Cheese: Gradually add the shredded sharp cheddar cheese, stirring continuously until the cheese has melted completely and the soup is smooth.
- Blend Soup for Creaminess: For a creamier texture, use an immersion blender to blend part of the soup directly in the pot, or carefully transfer half of the soup to a blender and puree until smooth, then return it to the pot and stir well.
- Serve and Garnish: Serve the soup hot, garnished with extra shredded cheese and chopped parsley as desired for added flavor and presentation.
Notes
- You can use frozen broccoli instead of fresh—add it during the last 5 minutes of cooking to avoid overcooking.
- For a lighter version, substitute half-and-half for heavy cream and reduce the amount of cheese slightly.
