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Bowl of creamy broccoli potato cheese soup served with bread

Broccoli Potato Cheese Soup

A comforting and creamy soup that combines fresh broccoli, flavorful veggies, and sharp cheddar cheese, perfect for cozy dinners or a simple lunch.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: dinner, Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 to 2 tablespoons butter Use unsalted butter for better control of salt
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 4 cups chicken stock Can use vegetable stock for a vegetarian option
  • 1/4 cup cornstarch For thickening the soup
  • 1 cup milk Use any milk of your choice
  • 2 large potatoes, peeled and chopped into 1/2 inch cubes
  • 16 ounces broccoli florets (fresh or frozen) Thaw if using frozen
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon salt Adjust to taste
  • 1/4 teaspoon ground pepper Adjust to taste

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the diced onion and carrots, cooking until softened, about 5 minutes.
  2. Stir in the minced garlic and cook for another minute until fragrant.
Cooking
  1. Pour in the chicken stock and bring to a boil. Add the chopped potatoes and cook for about 10 minutes or until tender.
  2. Mix the cornstarch with a little bit of water until dissolved. Add it to the pot and stir until thickened.
  3. Incorporate the broccoli florets and cook for an additional 5 minutes until they are bright green and tender.
  4. Reduce heat, and stir in the milk and cheddar cheese until creamy. Season with salt and pepper to taste.
  5. Serve hot, garnished with extra cheese if desired.

Notes

Use a splash of lemon juice for added brightness. Customize by adding proteins like chicken or beans for extra heartiness. Top with croutons or a sprinkle of herbs for added texture and flavor.