If you’ve been searching for a cozy, velvety bowl that hits every comforting note, look no further than The Best Broccoli Potato Cheese Soup Recipe. This delightful concoction perfectly balances tender potatoes, fresh broccoli, and sharp cheddar cheese in a creamy broth that warms you from the inside out. It’s a dish that feels like a hug in a bowl, easy enough for a weeknight but special enough to share with friends or family on any occasion.
Ingredients You’ll Need
Gathering the right ingredients for this soup is a breeze, and each one plays a key role in creating its rich texture and vibrant flavor. From the creaminess of heavy cream to the brightness of fresh broccoli, these essentials come together to make something truly memorable.
- Butter: Provides a luscious base flavor and helps soften the onions perfectly.
- Small onion (diced): Adds a subtle sweetness and savory foundation.
- Garlic (minced): Brings a fragrant hint of warmth to the soup.
- Potatoes (peeled and diced): Offer a hearty, creamy texture—Yukon golds are ideal here.
- Broccoli florets (chopped small): Impart a fresh, green vibrancy and healthful crunch.
- Chicken or vegetable broth: Creates a flavorful liquid base that ties everything together.
- Milk: Adds smoothness and balances the richness of cream and cheese.
- Heavy cream: Gives the soup its signature creamy, indulgent mouthfeel.
- Shredded sharp cheddar cheese: Infuses bold, cheesy goodness and melts beautifully.
- Salt: Enhances all the flavors harmoniously.
- Black pepper: Adds just the right amount of subtle heat.
- Paprika (optional): Provides a gentle smoky note and appealing color contrast.
- Cornstarch mixed with water (optional): Helps thicken the soup if you prefer a heartier consistency.
How to Make The Best Broccoli Potato Cheese Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot or Dutch oven over medium heat. When it’s melted and shimmering, toss in your diced onion. Cook it gently for 3 to 4 minutes until it softens and turns translucent, releasing its sweetness into the butter. Then add the minced garlic, stirring for about 30 seconds until you can smell its inviting aroma. This step lays down a flavorful foundation that will make your soup irresistibly fragrant.
Step 2: Cook the Potatoes
Add your diced potatoes to the pot along with the broth. Bring the mixture to a boil, then lower the heat and let it simmer for 10 to 12 minutes. You’ll want the potatoes to become tender enough to pierce easily with a fork, as this will give your soup that creamy texture and hearty body.
Step 3: Add the Broccoli
Stir in the chopped broccoli florets and allow them to simmer with the potatoes for another 5 to 7 minutes, or until they’re just tender. This timing ensures the broccoli keeps a pleasant bite and vibrant color rather than turning mushy or dull.
Step 4: Stir in Dairy and Cheese
Pour in your milk and heavy cream, stirring gently to combine. If you want a thicker soup, now’s the time to whisk in the cornstarch slurry and cook until the soup slightly thickens. Lower the heat and gradually mix in your shredded sharp cheddar cheese a handful at a time, stirring constantly so it melts smoothly and melds perfectly into the creamy broth.
Step 5: Season and Blend to Preference
Sprinkle in your salt, black pepper, and paprika if you’re using it. For soup lovers who prefer a silky smooth texture, use an immersion blender to blend part of the soup right in the pot. If you like things chunky and rustic, simply leave it as is—both ways are delicious!
How to Serve The Best Broccoli Potato Cheese Soup Recipe
Garnishes
To elevate your serving experience, consider topping each bowl with extra shredded cheddar cheese for that ooey-gooey finish. Crispy bacon bits or a sprinkle of freshly chopped chives add a wonderful contrast in flavor and crunch. A dollop of sour cream can also add a cool, creamy twist that pairs beautifully with the slight smokiness of paprika.
Side Dishes
This soup pairs incredibly well with crusty bread or soft dinner rolls that invite dunking. A fresh green salad with a tangy vinaigrette balances the soup’s richness, while roasted nuts or a simple grilled cheese sandwich can turn this meal into a satisfying feast.
Creative Ways to Present
For special occasions or when guests are coming, serve the soup in mini bread bowls to impress and delight. You can also layer it in clear glass mugs for a pretty presentation that shows off the colors and textures, perfect for casual gatherings or lunch parties.
Make Ahead and Storage
Storing Leftovers
The Best Broccoli Potato Cheese Soup Recipe keeps beautifully in the refrigerator for up to four days. Let it cool to room temperature before transferring to an airtight container. When you want to enjoy some later, simply reheat gently on the stovetop to prevent curdling.
Freezing
If you want to stash some away for a busy day, this soup freezes well. Avoid adding extra cheese before freezing, as it can change texture. Freeze in portioned airtight containers and thaw overnight in the fridge before reheating.
Reheating
When reheating, do so over low to medium heat and stir frequently to keep the soup creamy and prevent burning. You might need to add a splash of milk or broth to loosen it up, since it tends to thicken as it cools.
FAQs
Can I make The Best Broccoli Potato Cheese Soup Recipe dairy-free?
Absolutely! Substitute the milk and heavy cream with unsweetened almond milk or coconut cream and use a dairy-free cheese alternative to keep all the creamy goodness without the dairy.
Is it possible to make this soup vegan?
Yes, swap out the chicken broth for vegetable broth, use plant-based milk and cream substitutes, and choose vegan cheese. The flavors still come through beautifully.
What’s the best way to get a smooth texture?
Blending part of the soup with an immersion blender right after cooking will give it that velvety consistency many love while still keeping some chunks for texture.
Can I add other vegetables?
Definitely! Carrots, cauliflower, or even peas can be delicious additions. Just be mindful of cooking times so all veggies remain perfectly tender.
How do I prevent the cheese from clumping?
Adding the shredded cheese slowly over low heat and stirring constantly helps it melt smoothly. Avoid boiling once cheese is added, which can cause it to separate or clump.
Final Thoughts
Once you’ve tried The Best Broccoli Potato Cheese Soup Recipe, it’s sure to become a beloved staple in your kitchen arsenal. It’s easy to make, wonderfully comforting, and brimming with flavor and texture. Whether you’re seeking a simple supper or a crowd-pleasing starter, this soup hits all the right notes and invites everyone back for seconds.
Print
The Best Broccoli Potato Cheese Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy broccoli potato cheese soup that combines tender potatoes, fresh broccoli, and sharp cheddar cheese in a velvety broth. This comforting American classic is perfect for chilly days and can be made easily on the stovetop with simple ingredients for a wholesome, satisfying meal.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups peeled and diced potatoes
- 3 cups broccoli florets, chopped small
- 3 cups chicken or vegetable broth
- 1 cup milk
- 1 cup heavy cream
Cheese and Seasoning
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Thickening (Optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Potatoes: Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer for 10–12 minutes, or until the potatoes become fork-tender.
- Add Broccoli: Stir in the chopped broccoli florets and continue simmering for another 5–7 minutes until the broccoli is tender but still vibrant.
- Add Dairy and Thicken: Stir in the milk and heavy cream. If using the cornstarch slurry, add it now and stir well until the soup thickens slightly. Reduce heat to low to avoid curdling.
- Incorporate Cheese: Gradually add the shredded cheddar cheese a handful at a time, stirring constantly until the cheese is completely melted and the soup is smooth.
- Season and Blend: Season the soup with salt, black pepper, and paprika to taste. For a creamier texture, use an immersion blender to blend part or all of the soup, or leave it chunky if preferred.
- Serve: Serve the soup warm, garnished with extra shredded cheese or with crusty bread on the side.
Notes
- Use Yukon gold potatoes for a creamier texture and better flavor.
- For a lighter soup, replace heavy cream with additional milk or half-and-half.
- Vegetarian option: use vegetable broth instead of chicken broth.
- Leftovers can be refrigerated for up to 4 days and reheated gently on the stove or microwave.
- To avoid curdling, keep heat low when adding dairy and cheese.
