The Ultimate Broccoli Potato Cheese Soup Recipe: A Creamy, Comforting Classic
This Broccoli Potato Cheese Soup is the ultimate cozy meal. Creamy, cheesy, and full of tender vegetables, it’s perfect for chilly evenings or anytime you need a warm, comforting bowl. Ready in just 40 minutes, it’s a family-friendly favorite that pairs well with crusty bread.
Ingredients
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1–2 tbsp butter
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1 onion, diced
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2 medium carrots, diced
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3 cloves garlic, minced
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4 cups chicken stock
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1/4 cup cornstarch
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1 cup milk
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2 large potatoes, peeled and cubed (1/2-inch)
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16 oz broccoli florets (fresh or frozen)
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1 1/2 cups shredded sharp cheddar cheese
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1/2 tsp salt
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1/4 tsp ground black pepper
Instructions
Step 1: Sauté the Vegetables
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Melt butter in a skillet over medium-high heat.
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Add onions and cook 3 minutes until softened.
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Add carrots, salt, and pepper; cook 3–4 more minutes.
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Add garlic and sauté 30 seconds until fragrant.
Step 2: Cook Potatoes
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Add potatoes and chicken stock to the skillet.
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Cover and simmer 10 minutes until potatoes start to soften.
Step 3: Add Broccoli
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Stir in broccoli and simmer another 10 minutes until both broccoli and potatoes are tender.
Step 4: Thicken the Soup
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In a small bowl, whisk cornstarch into milk until smooth.
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Stir the mixture into the hot soup and cook briefly until slightly thickened.
Step 5: Add Cheese and Serve
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Stir in shredded cheddar until melted and smooth.
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Taste and adjust seasoning with salt and pepper.
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Serve warm with crusty bread or a side salad.
Notes
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Cheese: Use freshly shredded cheddar for the smoothest melt.
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Broccoli: Fresh or frozen both work—just adjust cooking time slightly.
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Consistency: If you prefer a thicker soup, add a little more cornstarch; for thinner, add extra milk or broth.
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid curdling.