Description
Broccoli Potato Cheese Soup is a rich and comforting dish featuring tender potatoes, fresh broccoli, and sharp cheddar melted into a creamy broth. This hearty soup combines sautéed aromatics with simmered vegetables and cheese, perfect for warming up on chilly days or serving as a satisfying meal any time.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 2 large carrots, chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups broccoli florets (fresh or frozen)
Liquids
- 4 cups chicken stock (or vegetable broth)
- 2 cups milk (whole or your preference)
Thickening Agent
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
Dairy
- 2 tablespoons butter (for sautéing)
- 2 cups shredded sharp cheddar cheese
Seasonings and Optional Garnishes
- Salt and black pepper to taste
- Optional: Bacon crumbles, red pepper flakes, or hot sauce (for garnish or extra flavor)
Instructions
- Sauté Aromatics: In a large stockpot, melt butter over medium heat. Add diced onion and sauté until softened, about 4-5 minutes. Stir in chopped carrots with a pinch of salt and pepper, cooking for another 2-3 minutes. Add minced garlic and sauté until fragrant, about 1 minute.
- Simmer Potatoes: Add diced potatoes to the stockpot and pour in chicken stock. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, approximately 15-20 minutes.
- Add Broccoli: Stir in the broccoli florets and continue simmering for an additional 5-10 minutes until the broccoli is soft and cooked through.
- Thicken Soup: In a small bowl, mix cornstarch with cold water to create a slurry. Slowly stir this slurry into the simmering soup and allow it to cook for a few more minutes, thickening the consistency.
- Add Milk and Cheese: Stir in the milk gradually and then add the shredded sharp cheddar cheese little by little, stirring continuously until the cheese is fully melted and integrated into the soup. Season with salt and black pepper to taste.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with extra shredded cheese or bacon crumbles if desired. Optionally, sprinkle with red pepper flakes or add a dash of hot sauce for an extra kick.
Notes
- Use vegetable broth to make this soup vegetarian.
- For a creamier version, substitute half-and-half or heavy cream for the milk.
- Adding bacon crumbles provides a smoky flavor but can be omitted for a vegetarian option.
- You can prepare this soup in advance; reheat gently and stir to recombine any separated ingredients.
- If using frozen broccoli, no need to thaw before adding to the soup.
- Adjust the thickness by adding more or less of the cornstarch slurry depending on your preference.
