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Bowl of broccoli potato cheese soup topped with fresh herbs and cheese

Broccoli Potato Cheese Soup

A cozy, heartwarming dish featuring creamy soup with broccoli, potatoes, and sharp cheddar cheese, perfect for chilly evenings and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soups
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 tablespoon 1-2 tablespoons butter Butter for sautéing
  • 1 onion, diced Adds depth of flavor
  • 2 medium carrots, diced For sweetness and color
  • 3 cloves garlic, minced Enhances flavor
  • 4 cups chicken stock Can substitute with vegetable stock for a vegetarian version
  • 2 large potatoes, peeled and chopped into ½-inch cubes Provides the creamy texture
  • 16 ounces broccoli florets Fresh or frozen is acceptable
For thickening and flavor
  • ¼ cup cornstarch To thicken the soup
  • 1 cup milk For creaminess
  • 1½ cups shredded sharp cheddar cheese Adds rich flavor
  • ½ teaspoon salt To taste
  • ¼ teaspoon ground pepper To taste

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the diced onion and carrots, sautéing for about 5 minutes until softened.
  2. Stir in the minced garlic and cook for another minute until fragrant.
Cooking
  1. Pour in the chicken stock, followed by the chopped potatoes. Bring to a boil and let it simmer for about 15 minutes, or until the potatoes are tender.
  2. Add the broccoli florets and cook for an additional 5 minutes until they are bright green and tender.
  3. In a small bowl, mix cornstarch with a bit of cold water to create a slurry. Slowly stir this into the soup to thicken it.
  4. Reduce the heat and add the milk, cheddar cheese, salt, and pepper. Stir until the cheese is melted and the soup is creamy.

Notes

Serve garnished with extra cheese or a sprinkle of black pepper. It's perfect to pair with crusty bread or a fresh garden salad.