The aroma of sautéed onions and garlic fills the kitchen, signaling that comfort is on the way. This Broccoli Potato Cheese Soup is a hearty, creamy delight that takes just 40 minutes to prepare, making it a go-to for busy weeknights. Its velvety consistency perfectly balances the earthy flavors of broccoli and potatoes, creating a nourishing bowl of goodness.
This recipe is perfect for families seeking a quick meal that pleases both kids and adults alike. It’s an excellent option for chilly evenings or as a warm start to a cozy gathering. You can prepare it ahead of time and store it for later, making weeknight dinners a breeze!
Why You’ll Love This Recipe
- Creamy texture that envelops your taste buds.
- Quick preparation in just 40 minutes.
- A great way to sneak in more vegetables.
- Versatile for fresh or frozen ingredients.
What You’ll Need
Here’s what you’ll need to create this delicious soup:
For the Soup
- 1-2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets, fresh or frozen
For Thickening
- ¼ cup cornstarch
- 1 cup milk
For Flavoring
- 1½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Cornstarch can be replaced with flour.
Substitutions & Swaps
- Butter: use olive oil for dairy-free.
- Chicken stock: vegetable stock for vegetarian option.
- Sharp cheddar: any cheese of choice.
How to Make It
Follow these simple steps to whip up your hearty soup.
Melt
Melt one to two tablespoons of butter in a skillet over medium-high heat. Sauté the onion in butter until the diced onions begin to soften, about 3 minutes.
Add Vegetables
Add carrots, salt, and pepper, and continue to cook for another 3-4 minutes. Then, add garlic and sauté, stirring, for 30 seconds.
Simmer
Add the potatoes and chicken broth. Cover and bring to a simmer. Simmer for about 10 minutes.
Cook Until Tender
Add broccoli and continue simmering until the broccoli and potatoes are tender—about 10 minutes. Potatoes should be fork-tender.
Thicken
In a small bowl, stir cornstarch into milk until smooth. Then, stir into the hot soup.
Add Cheese
Add cheese and stir until melted. Serve and enjoy!
How to Store It
Fridge: up to 4 days in an airtight container.
Freezer: no, the texture changes badly.
Reheat: microwave for 2-3 minutes or until hot.
Tips for Best Results
- Use freshly shredded cheese for better melting.
- Adjust the consistency by adding more stock or milk if desired.
- For a smoother texture, blend the soup before adding cheese.
Serving Suggestions
- Pair it with fresh crusty bread for dipping.
- Top with crispy bacon bits for added flavor.
- Serve alongside a simple green salad for a complete meal.
