Dinner

Broccoli Potato Cheese Soup Recipe

BySarah Summers December 8, 2025December 8, 2025

Introduction

This Broccoli Potato Cheese Soup is a comforting and creamy dish perfect for chilly days. Packed with tender vegetables and sharp cheddar cheese, it’s both hearty and flavorful. Easy to prepare, it’s a great way to enjoy a warm, satisfying meal at home.

A black bowl filled with thick, creamy yellow soup that has visible chunks of potatoes, small pieces of broccoli, and bits of orange carrot. The soup is topped with a small sprig of fresh green thyme and sprinkled with black pepper. A silver spoon is resting on the edge of the bowl with its tip inside the soup. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-2 tablespoons butter
1 onion, diced
2 medium carrots, diced
3 cloves garlic, minced
4 cups chicken stock
¼ cup cornstarch
1 cup milk
2 large potatoes, peeled and chopped into ½-inch cubes
16 ounces broccoli florets (fresh or frozen)
1½ cups shredded sharp cheddar cheese
½ teaspoon salt
¼ teaspoon ground pepper

Instructions

Step 1: Melt one to two tablespoons of butter in a skillet over medium-high heat. Sauté the diced onion in the butter until it begins to soften, about 3 minutes. Add the diced carrots, salt, and pepper, and cook for another 3–4 minutes. Then add the minced garlic and sauté, stirring, for 30 seconds.
Step 2: Add the chopped potatoes and chicken stock to the skillet. Cover and bring to a simmer. Let it simmer for about 10 minutes.
Step 3: Stir in the broccoli florets and continue simmering until both broccoli and potatoes are tender, approximately 10 minutes. The potatoes should be fork-tender.
Step 4: In a small bowl, mix the cornstarch into the milk until smooth. Slowly stir this mixture into the hot soup to thicken it.
Step 5: Add the shredded cheddar cheese to the soup and stir until melted and fully incorporated.
Step 6: Serve the soup hot and enjoy your comforting bowl of broccoli potato cheese soup.

Tips & Variations

For a vegetarian version, use vegetable stock instead of chicken stock.
Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
Use sharp white cheddar for a slightly different flavor profile.
If you prefer a smoother texture, blend part of the soup before adding the cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent sticking. The soup may thicken upon standing; add a splash of milk or broth when reheating to reach desired consistency.

How to Serve

The image shows a black bowl filled with thick, creamy soup that appears pale yellow with chunks of light yellow potatoes, small orange carrot pieces, and bits of green broccoli scattered throughout. The soup is garnished on top with a small sprig of fresh thyme and a sprinkle of black pepper. A silver spoon is partially dipped into the soup, resting inside the bowl. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this soup. Add it directly from frozen during the step when you add the broccoli florets and simmer until tender.

Can I make this soup dairy-free?

To make the soup dairy-free, substitute the butter with olive oil, use a non-dairy milk such as almond or oat milk, and omit or replace the cheese with a vegan alternative.