Broccoli Potato Cheese Soup

This hearty broccoli potato cheese soup has become my weeknight dinner solution for busy days when I crave something filling yet comforting. The velvety texture combined with nutritious vegetables creates a satisfying meal that even vegetable-skeptical family members devour with enthusiasm.

I first made this soup during a particularly cold winter when my daughter refused to eat vegetables any other way. The rich cheese sauce disguised the broccoli so well that she requested seconds and has been a soup enthusiast ever since.

Ingredients

• Butter: Gives the base a rich foundation and helps develop flavor in the sautéed vegetables
• Onion and carrots: Provide aromatic sweetness that balances the savory elements look for firm carrots with vibrant orange color
• Garlic: Adds depth and complexity without overpowering use fresh cloves rather than pre minced for best flavor
• Chicken stock: Forms the savory liquid base substitute vegetable stock for a vegetarian version
• Cornstarch: Creates silky thickness without flour lumps ensure you mix with cold milk first
• Milk: Adds creaminess without the heaviness of cream whole milk works best but 2 percent is fine too
• Potatoes: Provide hearty substance and natural thickening power choose starchy varieties like Russet
• Broccoli florets: Contribute nutrients and texture fresh provides best flavor but frozen works in a pinch
• Sharp cheddar cheese: Brings the signature flavor aged cheddar provides the most depth of flavor
• Salt and pepper: Enhance all the flavors always taste before serving to adjust seasonings

Step-by-Step Instructions

Butter Base:

Melt butter in a large pot over medium high heat until it begins to foam but not brown. This creates the flavor foundation for your aromatics to shine.

Onion Sauté:

Add diced onions and cook until they become translucent and begin to soften typically about 3 minutes. Watch carefully as they should not brown too much at this stage.

Vegetable Layer:

Introduce carrots along with salt and pepper continuing to cook for another 3 to 4 minutes until carrots slightly soften. The salt at this stage helps draw moisture and develop flavor.

Garlic Addition:

Add minced garlic and cook for just 30 seconds stirring constantly. Garlic burns easily so keep it moving in the pan to prevent bitterness.

Potato Simmer:

Add cubed potatoes and chicken broth then cover and bring to a gentle simmer. Allow to cook for about ten minutes until potatoes begin to soften. The covered cooking helps potatoes cook evenly.

Broccoli Integration:

Add broccoli florets and continue simmering until both broccoli and potatoes are tender approximately 10 minutes. Test potatoes with a fork they should offer little resistance.

Thickening Magic:

Thoroughly combine cornstarch and milk in a separate small bowl until completely smooth then slowly pour into the hot soup while stirring. This prevents lumps and creates silky texture.

Cheese Transformation:

Add shredded cheese in small handfuls stirring continuously until completely melted and incorporated. The soup will become richly creamy with a velvety consistency.

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My family constantly requests this soup during broccoli season when the florets are particularly sweet. The combination of sharp cheddar with tender broccoli reminds me of the broccoli cheese soup my grandmother used to make but with added substance from the potatoes to make it a complete meal.

Make It Your Own

This soup welcomes customization based on your preferences or what you have available. Try swapping half the potatoes for cauliflower for a lower carb version or add a pinch of nutmeg to enhance the cheese flavor. For extra protein stir in some shredded rotisserie chicken during the final minutes. The versatility makes it perfect for using up vegetables in your refrigerator that need to be consumed.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to three days. The soup will thicken considerably when chilled which is completely normal. When reheating add a splash of milk or broth to thin it to your desired consistency and warm over medium low heat stirring frequently to prevent scorching. Avoid boiling as this can cause the cheese to separate and give the soup a grainy texture.

Serving Suggestions

Transform this soup into a complete meal by serving it with crusty artisan bread or homemade garlic bread for dipping. For a lighter option pair with a simple green salad dressed with vinaigrette to balance the richness. The soup also works beautifully ladled into bread bowls for an impressive presentation when entertaining guests. Garnish with extra shredded cheese fresh chives or crispy bacon bits for additional flavor and texture.

Frequently Asked Questions

→ Can I use frozen broccoli for this soup?

Yes, frozen broccoli works perfectly in this soup. Just add it during the simmering step and cook until tender.

→ What’s the best way to thicken this soup?

Mix cornstarch with milk until smooth, then stir it into the hot soup. It will thicken as it cooks.

→ Can I use vegetable stock instead of chicken stock?

Yes, vegetable stock is a great substitute for chicken stock and will still provide excellent flavor.

→ How do I store leftovers?

Let the soup cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this soup?

Yes, it can be frozen. Allow it to cool, transfer to a freezer-safe container, and freeze for up to 3 months. Defrost and heat thoroughly before serving.