There’s nothing better than a warm, hearty bowl of soup on a cold day, and this Broccoli Potato Cheese Soup is the ultimate comfort food. Creamy, cheesy, and loaded with tender potatoes and fresh broccoli, this soup is perfect for chilly evenings, cozy weekends, or anytime you need a little extra comfort. Plus, it’s easy to make, family-friendly, and guaranteed to warm you from the inside out.
Why You’ll Love This Recipe?
- Cheesy & comforting: The perfect blend of creamy potatoes, tender broccoli, and sharp cheese.
- Simple and family-approved: A quick weeknight meal the whole family will love.
- Versatile & customizable: Add extra veggies or switch up the cheese for a unique twist.
Ingredients
Here’s what you’ll need for this cozy soup:
- Broccoli (fresh, chopped)
- Potatoes (peeled and diced)
- Sharp cheddar cheese (shredded)
- Onion (chopped)
- Garlic (minced)
- Carrot (chopped)
- Vegetable or chicken broth
- Heavy cream (or whole milk for a lighter option)
- Olive oil or butter
- Salt and black pepper
- Optional: A pinch of nutmeg for extra depth
Directions
- Sauté the aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and garlic. Cook for 3-4 minutes until fragrant and softened.
- Add the carrots and potatoes: Stir in the diced carrots and potatoes. Cook for another 2-3 minutes.
- Pour in the broth: Add enough vegetable or chicken broth to cover the vegetables. Bring the mixture to a boil.
- Simmer until tender: Reduce heat to medium-low, cover the pot, and simmer for about 10-15 minutes, or until the potatoes are tender.
- Add the broccoli: Stir in the fresh, chopped broccoli. Continue to simmer for another 5-7 minutes, or until the broccoli is tender.
- Add the cream and cheese: Reduce the heat to low. Stir in the heavy cream (or milk) and shredded sharp cheddar cheese. Stir until the cheese has fully melted and the soup is creamy.
- Season to taste: Taste the soup and add salt, black pepper, and a pinch of nutmeg if desired. Adjust as needed.
- Serve warm: Ladle the soup into bowls, garnish with a little extra shredded cheddar or fresh parsley if you like, and enjoy!
Expert Tips and Tricks
- Use sharp cheddar for maximum flavor: The sharper the cheddar, the more intense and satisfying the flavor.
- Make it extra creamy: If you love a super rich soup, add a dollop of cream cheese or blend part of the soup for a smoother texture.
- Leftovers are even better: This soup freezes well, and the flavors tend to deepen after a day in the fridge.
Recipe Variations & Substitutions
- Add bacon: Crumbled bacon on top adds a smoky, salty depth that pairs wonderfully with the creamy soup.
- Add cauliflower: For a heartier, veggie-packed option, stir in some cauliflower along with the broccoli.
- Make it vegan: Swap the heavy cream and cheddar cheese for plant-based alternatives like almond or oat milk and dairy-free cheese.
- Add a protein boost: Add shredded rotisserie chicken, beans, or lentils for added heartiness.
Serving & Pairing Suggestions
Pair this Broccoli Potato Cheese Soup with:
- A warm slice of crusty bread or toasted baguette.
- A side green salad with your favorite vinaigrette.
- Crackers or homemade breadsticks for dipping.
Storage & Reheating Tips
- Storage: Let the soup cool and store it in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat on the stovetop over medium heat or in the microwave until heated through. Add a splash of broth or cream if the soup thickens too much.
- Freezing: This soup freezes well! Allow it to cool completely before transferring to a freezer-safe container. Thaw in the refrigerator before reheating.
FAQs
Q: Can I use frozen broccoli instead of fresh?
Yes! Just make sure to add it during the last 5-7 minutes of cooking. Frozen broccoli works just as well in this soup.
Q: What’s the best way to thicken the soup if it’s too thin?
You can make a slurry with a tablespoon of cornstarch mixed with 2 tablespoons of cold water and stir it into the soup. Simmer until thickened.
Q: How can I make this soup spicier?
Add a pinch of cayenne pepper or a drizzle of hot sauce for a bit of heat!
Q: Can I make this soup in a slow cooker?
Yes! Cook the vegetables, broth, and seasonings on low for 6-8 hours, then add the cream and cheese during the last 30 minutes.
Conclusion
This Broccoli Potato Cheese Soup is everything you could want in a bowl—creamy, cheesy, comforting, and easy to make. Whether you’re looking for a cozy weeknight dinner or a way to use up pantry staples, this soup is a winner. With tender potatoes, fresh broccoli, and sharp cheddar cheese, every spoonful feels like a warm hug.
Print
Broccoli Potato Cheese Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Broccoli Potato Cheese Soup is a comforting, creamy soup that combines tender potatoes, fresh broccoli, and a rich, cheesy broth. Perfect for cold weather, this soup is hearty and flavorful, making it the ultimate cozy meal for any time of year.
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 3 medium potatoes (peeled and diced)
- 4 cups chicken or vegetable broth
- 2 cups fresh broccoli florets
- 1/2 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- Fresh parsley (chopped, for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.
- While the potatoes are cooking, blanch the broccoli in boiling water for 3-4 minutes, then drain and set aside.
- Once the potatoes are soft, use an immersion blender to blend the soup until smooth and creamy. (Alternatively, transfer to a blender in batches.)
- Stir in the heavy cream, shredded cheddar cheese, salt, pepper, and dried thyme (if using). Stir until the cheese is melted and the soup is creamy.
- Add the blanched broccoli and stir to combine. Simmer for 3-5 minutes to heat everything through.
- Taste and adjust seasoning as needed.
- Serve the soup warm, garnished with chopped fresh parsley.
Notes
- For extra creaminess, you can add more heavy cream or even a dollop of sour cream when serving.
- You can substitute the broccoli with cauliflower for a different twist on this soup.
- To make the soup gluten-free, ensure the broth you use is gluten-free.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: ~350
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 45mg