why make this recipe
Broccoli Potato Cheese Soup is a warm and comforting dish that’s perfect for any day of the week. It’s nutritious and packs a delicious blend of flavors from fresh vegetables and rich cheese. This soup is not only easy to make but also fills you up and warms you from the inside out. Whether you’re looking for a quick weeknight dinner or a cozy meal on a chilly day, this soup is sure to please everyone at the table.
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 the butter until the diced onions begin to soften, about 3 minutes.
- Add carrots, salt, and pepper, and continue to cook for another 3-4 minutes.
- Then, add 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 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
This soup can be served hot in bowls. You can garnish it with some extra cheese, a sprinkle of fresh herbs, or a dollop of sour cream. It pairs well with crusty bread or a simple side salad for a complete meal.
how to store Broccoli Potato Cheese Soup
If you have leftovers, simply let the soup cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before freezing.
tips to make Broccoli Potato Cheese Soup
- To make the soup a bit thicker, you can add more cornstarch mixed with a little water to the broth.
- If you like a bit of spice, consider adding red pepper flakes or black pepper to the soup.
- You can use vegetable stock instead of chicken stock for a vegetarian version of this soup.
- For a creamier soup, feel free to add more milk or a splash of cream at the end.
variation
You can easily add other vegetables like cauliflower, spinach, or bell peppers to the mix. For a protein boost, consider adding shredded chicken or cooked bacon.
FAQs
-
Can I use frozen broccoli?
Yes, frozen broccoli works great in this recipe and saves prep time! -
Is there a dairy-free option for this soup?
Yes! You can use plant-based milk (like almond or oat milk) and a dairy-free cheese to make it dairy-free. -
How can I make this soup vegan?
To make it vegan, use vegetable broth, omit the cheese or use a vegan cheese alternative, and use olive oil instead of butter.
Broccoli Potato Cheese Soup
Ingredients
For the Soup Base
- 1-2 Tablespoons butter
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 4 cups chicken stock Can use vegetable stock for a vegetarian version.
- ¼ cup cornstarch
- 1 cup milk Use plant-based milk for dairy-free.
- 2 large potatoes (peeled and chopped into ½-inch cubes)
- 16 ounces broccoli florets (fresh or frozen) Frozen broccoli saves prep time.
- 1½ cups shredded sharp cheddar cheese Use vegan cheese for a dairy-free version.
- ½ teaspoon salt
- ¼ teaspoon ground pepper Add red pepper flakes for spice, if desired.
Instructions
Preparation
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the onion in the butter until the diced onions begin to soften, about 3 minutes.
- Add carrots, salt, and pepper, and continue to cook for another 3-4 minutes.
- Then, add garlic and sauté, stirring, for 30 seconds.
Cooking the Soup
- Next, add the potatoes and chicken broth. Cover and bring to a simmer.
- Simmer for about ten minutes.
- Add 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.
Serving
- Serve hot in bowls, garnished with extra cheese, fresh herbs, or a dollop of sour cream.