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Broccoli Potato Cheese Soup Recipe

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  • Author: Lily Carter
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4-6 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Broccoli Potato Cheese Soup is a comforting and creamy dish perfect for chilly days. Packed with nutritious vegetables and rich cheddar cheese, it’s a delicious meal that the whole family will love.


Ingredients

Units Scale

Soup:

  • 12 tablespoons butter
  • 1 onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 4 cups chicken stock
  • 1/4 cup cornstarch
  • 1 cup milk
  • 2 large potatoes, peeled and chopped into 1/2-inch cubes
  • 16 ounces broccoli florets (fresh or frozen)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper

Instructions

  1. Saute Vegetables: In a large pot, melt butter over medium heat. Add onion, carrots, and garlic. Cook until softened.
  2. Add Broth and Potatoes: Pour in chicken stock and add potatoes. Simmer until potatoes are tender.
  3. Add Remaining Ingredients: Stir in cornstarch mixed with milk, broccoli, cheddar cheese, salt, and pepper. Cook until broccoli is tender and cheese is melted.
  4. Blend Soup: Use an immersion blender to blend the soup until smooth.
  5. Serve: Ladle the soup into bowls and garnish with extra cheese if desired.

Notes

  • If the soup is too thick, add more milk or chicken stock to reach desired consistency.
  • Feel free to add cooked bacon or ham for extra flavor.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350 kcal
  • Sugar: 8 g
  • Sodium: 800 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 15 g
  • Cholesterol: 45 mg