There’s something incredibly satisfying about a steaming bowl of homemade soup. The aroma alone is enough to make you feel instantly cozier, right? I was craving that exact feeling the other day, something hearty and comforting to chase away the evening chill, but didn’t want to spend hours in the kitchen. That craving led me to rediscover a true gem: this Broccoli Potato Cheese Soup recipe. It’s the perfect blend of tender broccoli, creamy potatoes, and just the right amount of cheesy goodness, all coming together in under 40 minutes. Forget takeout; this easy, weeknight-friendly soup is about to become your new go-to comfort food.
Broccoli Potato Cheese Soup Recipe Perfection?
Why you’ll absolutely love this Broccoli Potato Cheese Soup recipe: it’s a flavor-packed hug in a bowl, ready in practically no time.
- Effortless Elegance: We’ve streamlined the process so you can enjoy incredible flavor without the fuss, perfect for busy weeknights.
- Comfort Food King: Experience the ultimate cozy vibes with tender veggies and a luxuriously creamy, cheesy broth.
- Adaptable Delight: Easily make it vegan or swap broths to suit your dietary needs or pantry staples.
- Quick & Satisfying: Get a hearty, delicious meal on the table in under 40 minutes – faster than most takeout!
- Crowd-Pleaser Guarantee: This rich and savory soup is universally loved, making it a surefire hit for family dinners.
Broccoli Potato Cheese Soup Ingredients
For the Cozy Base
- Butter – about 2 tablespoons; it’s the unsung hero for sautéing and building that foundational richness.
- Diced Onion – 1 medium; softens beautifully and adds a sweet, aromatic layer.
- Carrots – 2 medium, diced; they bring a subtle sweetness and a lovely pop of color.
- Salt – to taste; a pinch awakens all the other flavors.
- Pepper – freshly ground is best! Just a bit to add a gentle warmth.
- Garlic – 2-3 cloves, minced; that fragrant magic that elevates simple soup.
For Hearty Goodness
- Potatoes – 2-3 medium, peeled and diced; they cook down to make the soup wonderfully creamy and satisfying.
- Vegetable Broth (or chicken/beef) – 4 cups; the flavorful liquid that brings everything together. Using a good quality broth makes a world of difference. This is where you can easily make substitutions for a Broccoli Potato Cheese Soup Recipe that fits your needs.
- Broccoli Florets – 2 cups, fresh; the star of the show, adding vibrant color and that signature fresh flavor.
For Creamy, Cheesy Bliss
- Cornstarch – 2 tablespoons; our secret for achieving that perfect velvety thickness without fuss.
- Milk – 1 cup (dairy or unsweetened plant-based for vegan!); it gets wonderfully creamy when whisked with the cornstarch to create a luscious sauce.
- Shredded Cheddar Cheese – 1.5 cups; the more the merrier for that irresistible, gooey, cheesy finish.
How to Make Broccoli Potato Cheese Soup
- Sauté Aromatics: Melt your butter in a large pot over medium heat. Add the diced onion and carrots, cooking until they begin to soften, about 5-7 minutes.
- Infuse Flavor: Stir in the minced garlic, salt, and pepper. Cook for just 30 seconds more until fragrant, being careful not to burn the garlic.
- Simmer Potatoes: Pour in the potatoes and your choice of broth. Bring the mixture to a gentle simmer, then cover and cook for about 10-12 minutes, until the potatoes are fork-tender.
- Add Broccoli: Toss in the fresh broccoli florets and continue to simmer, covered, for another 5-7 minutes, or until the broccoli is tender-crisp and vibrantly green.
- Create Creaminess: In a small bowl, whisk together the cornstarch and milk until perfectly smooth. Slowly pour this slurry into the simmering soup, stirring constantly until it thickens beautifully.
- Melt the Cheese: Reduce the heat to low and gradually stir in the shredded cheddar cheese until it’s completely melted and the soup is wonderfully creamy and smooth.
Optional: Garnish with a sprinkle of fresh chives or extra shredded cheese.
Exact quantities are listed in the recipe card below.
Make Ahead Options
This creamy Broccoli Potato Cheese Soup is a weeknight dinner hero, and it’s even more wonderful when you prep parts of it ahead of time! You can prepare the soup entirely, minus the cheese, up to 24 hours in advance, storing it in an airtight container in the refrigerator. This allows the flavors to meld beautifully, making your future self very happy. When you’re ready to serve, gently reheat the base soup on the stovetop over medium-low heat, stirring occasionally until warm. Stir in the shredded cheddar cheese until fully melted just before serving, ensuring that classic creamy texture and rich flavor are preserved. Reheating this Broccoli Potato Cheese Soup will save you precious time and deliver delicious, comforting results with minimal effort.
Broccoli Potato Cheese Soup Twists
Let’s make this comforting soup uniquely yours with simple swaps and exciting additions!
- Vegan: Swap dairy butter for vegan butter, milk for unsweetened plant-based milk, and cheese for your favorite dairy-free cheddar.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a gentle kick that awakens the palate. This brings a delightful warmth to the creamy texture.
- Herb Garden: Stir in fresh dill or chives at the end for a burst of herbaceous brightness.
- Smoky Flavor: Use smoked cheddar cheese for a wonderfully rich, deep, and savory taste profile.
- Heartier Bowl: Mix in cooked lentils or white beans for added protein and fiber.
- Broth Boost: Use sautéed mushrooms and caramelized onions in your broth base for an extra layer of umami.
- Cheesy Fun: Experiment with Gruyere or Monterey Jack cheese for varied cheesy notes.
Storage Tips for Broccoli Potato Cheese Soup
- Fridge: Store cooled Broccoli Potato Cheese Soup in an airtight container for up to 3 days. This keeps the creamy texture and fresh flavors intact for your next comforting meal.
- Freezer: While freezing can alter the texture of cheesy soups, you can freeze it for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Gently warm on the stovetop over low heat, stirring occasionally. Alternatively, microwave in bursts, stirring between each to ensure even heating and a smooth consistency.
Expert Tips
- Veggie Prep: Ensure your potatoes and carrots are diced uniformly for even cooking, preventing a part of your Broccoli Potato Cheese Soup Recipe from being too soft or too firm.
- Garlic Caution: Don’t let the garlic sauté too long; it can turn bitter quickly and ruin that delicate flavor you’re building.
- Thickening Trick: Always whisk cornstarch with cold liquid before adding to hot, to prevent clumpy soup and ensure a velvety smooth texture.
- Cheese Swirl: For the creamiest melt, stir the cheese in off the heat or on very low to prevent it from separating or becoming oily.
What to Serve with Broccoli Potato Cheese Soup?
Build a cozy meal around this delicious, creamy soup with these perfect pairings.
- Crusty Bread: Perfect for soaking up every last drop of the rich, cheesy broth.
- Simple Green Salad: A light, crisp contrast to the soup’s creamy heartiness.
- Grilled Cheese Sandwich: The ultimate comfort food duo, combining textures and flavors.
- Baked Ham: A hearty protein that complements the savory soup beautifully.
This hearty, comforting soup is a meal in itself, but a few thoughtful sides elevate it to a true feast. Imagine warm, crusty bread, perfect for dipping into that velvety cheese sauce. A simple side salad, with its fresh greens and bright vinaigrette, offers a welcome textural and flavor contrast, making each spoonful of soup even more delightful.
Broccoli Potato Cheese Soup Recipe FAQs
What type of potatoes work best for this soup?
The best potatoes for this soup are starchy varieties like Russets or Yukon Golds. They break down beautifully as they cook, contributing to the soup’s natural creaminess. Avoid waxy potatoes like red or new potatoes, as they tend to hold their shape and won’t give you that lovely, thick texture.
Can I make this soup ahead of time, and how should I store leftovers?
Absolutely! This Broccoli Potato Cheese Soup is a fantastic make-ahead meal. Once cooled, store it in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually meld and deepen overnight, making it even tastier the next day!
How do I freeze this Broccoli Potato Cheese Soup?
Freezing cheesy soups can be a little tricky as the dairy can sometimes separate. My recommendation is to freeze either the soup before adding the cheese and milk/cornstarch slurry, or to accept that a slight textural change might occur upon reheating. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags, leaving about an inch of headspace for expansion. It should keep well for up to 2 months. Thaw it overnight in the refrigerator before proceeding with adding and melting the cheese and thickening.
My soup didn’t turn out as thick as I’d like. What can I do?
No worries, this is easily fixed! For a thinner soup, whisk an additional tablespoon of cornstarch with a few tablespoons of cold water or milk until smooth. Then, gently stir this slurry into your simmering soup and continue to cook for a few minutes until it reaches your desired consistency. The key is to add it slowly and stir constantly to avoid clumps.
Can I make this soup vegan?
Oh, definitely! It’s one of my favorite variations. For a vegan Broccoli Potato Cheese Soup, simply swap the butter for vegan butter or olive oil, use your favorite unsweetened plant-based milk (like almond, soy, or oat), and use a good-quality vegan cheddar cheese. The cornstarch slurry and broth substitutions work perfectly for a vegan version too.
Hearty Broccoli Cheese Soup: Best Weeknight Meal
Ingredients
Equipment
Method
- Melt your butter in a large pot over medium heat. Add the diced onion and carrots, cooking until they begin to soften, about 5-7 minutes.
- Stir in the minced garlic, salt, and pepper. Cook for just 30 seconds more until fragrant, being careful not to burn the garlic.
- Pour in the potatoes and your choice of broth. Bring to a gentle simmer, then cover and cook for about 10-12 minutes, until the potatoes are fork-tender.
- Toss in the fresh broccoli florets and continue to simmer, covered, for another 5-7 minutes, or until the broccoli is tender-crisp and vibrantly green.
- In a small bowl, whisk together the cornstarch and milk until perfectly smooth. Slowly pour this slurry into the simmering soup, stirring constantly until it thickens beautifully.
- Reduce the heat to low and gradually stir in the shredded cheddar cheese until it’s completely melted and the soup is wonderfully creamy and smooth.