The Ultimate Comfort in a Bowl: Our Hearty Broccoli Potato Cheese Soup Recipe
Warm, creamy, and packed with veggies, this Broccoli Potato Cheese Soup is pure comfort in a bowl. Tender potatoes, fresh broccoli, and rich cheddar come together in a velvety soup that’s perfect for chilly days, quick dinners, or when you just want something cozy and filling.
Ingredients
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1–2 tablespoons 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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¼ cup cornstarch
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1 cup milk
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2 large potatoes, peeled and chopped into ½-inch cubes
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16 oz broccoli florets (fresh or frozen)
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1½ cups shredded sharp cheddar cheese
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½ teaspoon salt
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¼ teaspoon ground black pepper
Instructions
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Sauté the veggies:
Melt butter in a large skillet over medium-high heat. Add diced onion and cook until softened, about 3 minutes.
Add carrots, salt, and pepper, and cook another 3–4 minutes.
Stir in garlic and sauté for 30 seconds. -
Cook the potatoes:
Add chopped potatoes and chicken stock. Cover and bring to a simmer. Cook for about 10 minutes. -
Add broccoli:
Stir in broccoli florets and simmer for another 10 minutes, until potatoes and broccoli are tender. -
Thicken the soup:
In a small bowl, whisk cornstarch into milk until smooth. Slowly stir into the hot soup to thicken. -
Add cheese:
Stir in shredded cheddar until fully melted and creamy. -
Serve:
Ladle into bowls and enjoy warm. Optional: garnish with extra cheese or a sprinkle of black pepper.
Notes
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Make it vegetarian: Use vegetable broth instead of chicken stock.
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Extra creamy: Swap half of the milk for heavy cream or half-and-half.
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Add protein: Stir in cooked bacon bits, shredded chicken, or sausage.
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Make it smooth: Blend the soup partially with an immersion blender for a creamier texture.