This Broccoli Potato Cheese Soup Recipe is the perfect comfort food for any occasion. It’s creamy, cheesy, and packed with wholesome ingredients like broccoli and potatoes. This soup is not only easy to make but also incredibly satisfying, making it suitable for family dinners, cozy nights in, or even entertaining guests. With just a few simple steps, you can create a delicious bowl of goodness that warms both the heart and the stomach.
Why You’ll Love This Recipe
- Quick & Easy: This soup can be prepared in just 40 minutes, making it perfect for busy weeknights.
- Cheesy Goodness: The rich cheddar cheese adds a delightful creaminess that enhances every spoonful.
- Nutrient-Rich: Packed with vegetables like broccoli and carrots, this soup is a great way to get your daily dose of nutrients.
- Versatile: Enjoy it as a main dish or a side; it pairs wonderfully with crusty bread or a fresh salad.
- Freezer-Friendly: Make a big batch and freeze leftovers for later enjoyment—perfect for meal prep!
Tools and Preparation
To make this Broccoli Potato Cheese Soup, you’ll need some essential kitchen tools. Having the right equipment makes the cooking process smoother and more enjoyable.
Essential Tools and Equipment
- Skillet
- Cutting board
- Knife
- Large pot
- Measuring cups and spoons
- Small bowl
Importance of Each Tool
- Skillet: A good skillet helps sauté vegetables evenly, enhancing their flavors.
- Large Pot: Essential for simmering the soup and allowing all ingredients to blend beautifully.
- Knife: A sharp knife makes chopping vegetables quick and safe.
Ingredients
This Broccoli Potato Cheese Soup is a hearty blend of potatoes, broccoli, and rich, cheesy goodness.
Vegetables
- 1-2 Tablespoons butter
- 1 onion (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 2 large potatoes (peeled and chopped into ½-inch cubes)
- 16 ounces broccoli florets (fresh or frozen)
Liquids
- 4 cups chicken stock
- 1 cup milk
Thickening Agents & Seasoning
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Cheese
- 1½ cups shredded sharp cheddar cheese
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Melt the Butter
Melt one to two tablespoons of butter in a skillet over medium-high heat.
Step 2: Sauté Vegetables
Sauté the onion in butter until the diced onions begin to soften, about 3 minutes.
Add carrots, salt, and pepper; continue to cook for another 3-4 minutes.
Step 3: Add Garlic
Add garlic and sauté while stirring for 30 seconds until fragrant.
Step 4: Cook Potatoes
Next, add the potatoes along with chicken broth. Cover and bring to a simmer. Simmer for about ten minutes.
Step 5: Add Broccoli
Add broccoli to the pot and continue simmering until both broccoli and potatoes are tender—about 10 minutes. Ensure that potatoes are fork-tender.
Step 6: Thicken the Soup
In a small bowl, stir cornstarch into milk until smooth. Then stir this mixture into the hot soup.
Step 7: Incorporate Cheese
Add in the cheese gradually while stirring until melted completely.
Step 8: Serve
Serve hot in bowls and enjoy your delicious Broccoli Potato Cheese Soup!
How to Serve Broccoli Potato Cheese Soup Recipe
Serving your Broccoli Potato Cheese Soup can enhance the overall dining experience. Here are some delightful suggestions for serving this creamy and comforting soup.
With Crusty Bread
- Sourdough Bread: This tangy bread pairs perfectly, allowing you to soak up every last drop of soup.
- Garlic Bread: The buttery garlic flavor complements the cheese in the soup beautifully.
Topped with Fresh Herbs
- Chopped Chives: A sprinkle of chives adds a mild onion flavor that brightens up the dish.
- Parsley: Fresh parsley provides a pop of color and a fresh taste that balances the richness of the soup.
With a Side Salad
- Caesar Salad: The crunchiness of romaine lettuce and croutons makes for a satisfying contrast to the creamy soup.
- Garden Salad: A mix of greens, tomatoes, and cucumbers keeps it light and refreshing alongside the rich soup.
As an Appetizer
- Mini Bowls: Serve smaller portions as an appetizer at gatherings. It’s a great way to start a meal!
How to Perfect Broccoli Potato Cheese Soup Recipe
To make your Broccoli Potato Cheese Soup even better, consider these easy tips.
- Use Fresh Ingredients: Fresh broccoli and potatoes enhance flavor and texture significantly.
- Adjust Thickness: If you prefer a thicker soup, add more cornstarch mixed with milk until you reach your desired consistency.
- Experiment with Cheeses: Try mixing different cheeses like gouda or mozzarella for varied flavors.
- Enhance Flavor with Spices: Adding a pinch of cayenne pepper or smoked paprika can provide an exciting kick to your soup.
Best Side Dishes for Broccoli Potato Cheese Soup Recipe
Pairing side dishes with your Broccoli Potato Cheese Soup can create a well-rounded meal. Here are some fantastic options to consider.
- Grilled Cheese Sandwich: This classic combo is perfect for dipping into the warm, cheesy soup.
- Baked Potatoes: Top them with sour cream and chives as a hearty accompaniment.
- Stuffed Mushrooms: These bite-sized treats add an elegant touch and can be filled with various ingredients.
- Roasted Vegetables: Carrots, bell peppers, or zucchini bring additional nutrition and texture to the meal.
- Cornbread Muffins: Their slightly sweet flavor contrasts nicely with savory soups.
- Quinoa Salad: A light salad made from quinoa adds protein and fiber while keeping it healthy.
Common Mistakes to Avoid
When making Broccoli Potato Cheese Soup, it’s easy to overlook a few key steps. Avoiding common mistakes will ensure your soup turns out creamy and delicious.
- Using too much heat: Cooking at high temperatures can cause the cheese to separate and become grainy. Always simmer on medium heat for a smooth texture.
- Skipping the sautéing step: Not sautéing the onions and carrots can lead to a lack of flavor. Take the time to soften them in butter for a rich base.
- Overcooking vegetables: If you cook broccoli and potatoes for too long, they can lose their vibrant color and texture. Cook until just tender for the best results.
- Forgetting to blend the cornstarch: Mixing cornstarch with cold milk before adding it to the soup ensures it thickens properly. Avoid adding dry cornstarch directly to hot liquid.
- Not using enough seasoning: A pinch of salt and pepper goes a long way. Taste as you cook and adjust seasoning for maximum flavor.
- Skipping garnishes: Garnishes like extra cheese or fresh herbs add visual appeal and enhance flavor. Don’t skip this final touch!
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Broccoli Potato Cheese Soup in an airtight container.
- It will last up to 3-4 days in the refrigerator.
Freezing Broccoli Potato Cheese Soup Recipe
- Freeze in a freezer-safe container, leaving some space for expansion.
- This soup can be frozen for up to 2-3 months.
Reheating Broccoli Potato Cheese Soup Recipe
- Oven: Preheat oven to 350°F (175°C) and reheat in an oven-safe dish covered with foil until warmed through.
- Microwave: Heat in short intervals, stirring between each, until hot. Use a microwave-safe bowl.
- Stovetop: Gently reheat over low heat, stirring frequently to avoid sticking.
Frequently Asked Questions
Here are some commonly asked questions about making Broccoli Potato Cheese Soup.
How can I make my Broccoli Potato Cheese Soup recipe healthier?
You can use low-fat cheese or substitute half of the cream with additional vegetable stock or unsweetened almond milk for a lighter option.
What can I add to enhance my Broccoli Potato Cheese Soup?
Consider adding cooked bacon bits, croutons, or a sprinkle of red pepper flakes for added texture and flavor.
Can I use frozen broccoli instead of fresh?
Yes, using frozen broccoli is perfectly fine! Just add it during the last 10 minutes of cooking so it doesn’t overcook.
Is there a vegetarian version of this Broccoli Potato Cheese Soup Recipe?
Absolutely! Replace chicken stock with vegetable broth and use non-dairy milk alternatives if desired.
Final Thoughts
This Broccoli Potato Cheese Soup is not just comforting but also versatile. Feel free to customize it by adding your favorite ingredients or spices. Try this recipe today for a delightful experience that warms both heart and soul!
Broccoli Potato Cheese Soup Recipe
Indulge in the heartwarming flavors of this Broccoli Potato Cheese Soup Recipe, a perfect comfort food that combines creamy cheddar cheese with wholesome broccoli and tender potatoes. This easy-to-make soup is ideal for family dinners or cozy nights in, delivering satisfaction in every spoonful. With just a handful of ingredients and straightforward preparation steps, you can whip up a delicious bowl that warms both the heart and soul. Plus, it’s versatile enough to serve as a main dish or side, making it a go-to for any occasion. Dive into this nutrient-rich delight and savor the cheesy goodness today!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1-2 tablespoons butter
- 1 onion (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 2 large potatoes (peeled and chopped into ½-inch cubes)
- 16 ounces broccoli florets (fresh or frozen)
- 4 cups chicken stock
- 1 cup milk
- ¼ cup cornstarch
- 1½ cups shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- In a skillet over medium-high heat, melt the butter. Sauté the diced onion until softened, about 3 minutes.
- Add the diced carrots, salt, and pepper; continue cooking for another 3-4 minutes.
- Stir in the minced garlic and sauté for an additional 30 seconds.
- Add the chopped potatoes and chicken stock. Cover and bring to a simmer for about 10 minutes.
- Incorporate the broccoli and simmer until all vegetables are tender, approximately another 10 minutes.
- Mix cornstarch with milk until smooth; stir into the soup to thicken.
- Gradually add shredded cheese while stirring until fully melted.
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 45mg
