Broccoli Potato Cheese Soup: Cozy, Creamy, and Absolutely Delicious | RecipeCoo

Broccoli Potato Cheese Soup: Cozy, Creamy, and Absolutely Delicious

There’s nothing better than a warm, cheesy bowl of Broccoli Potato Cheese Soup on a chilly day. It’s rich, comforting, and packed with tender potatoes, fresh broccoli, and gooey melted cheese. Plus, it comes together in one pot in under an hour, making it the perfect easy weeknight meal. Whether you’re feeding the family or meal-prepping for the week, this soup is a must-try!

Why You’ll Love This Recipe

  • Thick & Creamy: Made with real cheese, potatoes, and a velvety broth.
  • One-Pot Wonder: Less cleanup and more flavor!
  • Family-Friendly: Even picky eaters love this cheesy goodness.
  • Make-Ahead Friendly: Tastes even better the next day.

Ingredients

Here’s what you’ll need to make this delicious soup:

  • Butter (for sautéing)
  • Onion & garlic (for flavor)
  • Carrots & celery (adds depth and sweetness)
  • Potatoes (Yukon Gold or Russet for creaminess)
  • Broccoli (fresh or frozen)
  • Chicken or vegetable broth (for the base)
  • Heavy cream or milk (for richness)
  • Cheddar cheese (sharp for the best flavor)
  • Salt, pepper, and a pinch of nutmeg (for warmth)

Find the full ingredient list in the recipe card below!

Directions

Step 1: Sauté the Aromatics

In a large pot, melt butter over medium heat. Add onions, garlic, carrots, and celery. Cook for about 5 minutes, until softened.

Step 2: Cook the Potatoes

Pour in the broth, then add the potatoes. Bring to a boil, then reduce heat and simmer for about 15 minutes, until the potatoes are fork-tender.

Step 3: Add the Broccoli

Stir in the broccoli florets and cook for another 5–7 minutes, until tender but still vibrant.

Step 4: Blend for a Creamy Texture

For a smoother soup, use an immersion blender to partially blend the soup, leaving some texture. If you like it chunky, skip this step!

Step 5: Stir in the Cheese & Cream

Reduce heat to low and slowly stir in the cheddar cheese and heavy cream. Mix until smooth and creamy. Season with salt, pepper, and a pinch of nutmeg.

Step 6: Serve & Enjoy!

Ladle into bowls and garnish with extra cheese, crispy bacon, or green onions.

Expert Tips and Tricks

  • Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
  • Thicken the Soup: If you want it thicker, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in before adding the cheese.
  • Make It Lighter: Swap heavy cream for milk or half-and-half for a lighter version.
  • Add Protein: Stir in cooked shredded chicken or crumbled bacon for a heartier meal.

Recipe Variations and Possible Substitutions

  • Gluten-Free: This soup is naturally gluten-free! Just double-check your broth and cheese labels.
  • Dairy-Free: Use coconut milk or cashew cream and dairy-free cheese.
  • Spicy Kick: Add a dash of cayenne pepper or a spoonful of sriracha for a little heat.
  • Extra Veggies: Throw in some cauliflower, zucchini, or spinach for added nutrition.

Serving and Pairing Suggestions

  • Crusty Bread: Perfect for dipping into the creamy soup.
  • Side Salad: A crisp green salad balances the richness.
  • Garlic Bread: Adds a buttery, garlicky touch to the meal.
  • Grilled Cheese: Because nothing pairs better with cheesy soup than a melty grilled cheese sandwich!

Storage and Reheating Tips

  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Freeze: This soup freezes well for up to 3 months—just leave out the cheese and add it when reheating.
  • Reheat: Warm on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of broth or milk.

FAQs

1. Can I make this soup ahead of time?
Yes! It actually tastes even better the next day as the flavors meld together.

2. How do I keep the cheese from clumping?
Make sure to add the cheese off the heat and stir constantly for a smooth texture.

3. Can I use frozen broccoli?
Absolutely! Just add it directly to the pot without thawing.

4. Can I make this in a slow cooker?
Yes! Cook on low for 6–8 hours or high for 3–4 hours, then stir in the cheese and cream at the end.

In Conclusion

This Broccoli Potato Cheese Soup is pure comfort in a bowl! It’s creamy, cheesy, and full of flavor—perfect for cozy nights at home. Make a big batch, and enjoy it all week long!

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Broccoli Potato Cheese Soup: Cozy, Creamy, and Absolutely Delicious

Broccoli Potato Cheese Soup: Cozy, Creamy, and Absolutely Delicious

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings (normal) 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Broccoli Potato Cheese Soup is the ultimate comfort food! Creamy, rich, and loaded with tender potatoes, fresh broccoli, and gooey cheese, this soup is both satisfying and easy to make. Perfect for chilly nights or when you need a cozy bowl of goodness, it’s a family favorite that pairs wonderfully with crusty bread.


Ingredients

Units Scale
  • 2 tbsp butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups potatoes, peeled and diced
  • 4 cups broccoli florets, chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream (or whole milk for a lighter option)
  • 2 cups shredded sharp cheddar cheese
  • 1/2 tsp salt, or to taste
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika (optional, for extra depth)
  • 1 tbsp cornstarch + 2 tbsp water (optional, for a thicker soup)

Instructions

Step 1: Sauté the Aromatics

  1. In a large pot, melt the butter over medium heat. Add the diced onion and sauté until softened, about 3 minutes.
  2. Add the minced garlic and cook for 30 seconds, until fragrant.

Step 2: Cook the Potatoes and Broccoli

  1. Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the potatoes are fork-tender.
  2. Stir in the broccoli and continue cooking for 5 minutes, until bright green and tender.

Step 3: Blend and Add the Cheese

  1. Using an immersion blender, blend the soup to your desired consistency (chunky or smooth). Alternatively, blend half the soup in a blender, then return it to the pot.
  2. Stir in the heavy cream, shredded cheese, salt, pepper, and smoked paprika. Mix until the cheese melts and the soup is creamy.
  3. If a thicker soup is desired, mix cornstarch with water and stir it in, cooking for 2 more minutes until thickened.

Step 4: Serve and Enjoy!

  1. Ladle the soup into bowls and garnish with extra cheese or crispy bacon bits. Serve warm with crusty bread or crackers.

Notes

  • Make it vegetarian by using vegetable broth instead of chicken broth.
  • Lighter version: Swap heavy cream for whole milk or half-and-half.
  • Add protein: Stir in cooked shredded chicken or crispy bacon.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat.
  • Freezing: This soup freezes well without the cheese. Freeze for up to 3 months, then add cheese when reheating.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 310
  • Sugar: 4g
  • Sodium: 650mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 50mg
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