Description
This creamy and comforting Broccoli Potato Cheese Soup blends tender potatoes, fresh broccoli, and sharp cheddar cheese into a rich and satisfying bowl of warmth. Perfect for chilly days, this easy stovetop recipe combines sautéed vegetables, simmered potatoes, and cheese for a hearty, flavorful soup that the whole family will enjoy.
Ingredients
Scale
Vegetables and Aromatics
- 1–2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Liquids and Thickeners
- 4 cups chicken stock
- ¼ cup cornstarch
- 1 cup milk
Cheese and Seasoning
- 1½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt one to two tablespoons of butter in a skillet over medium-high heat. Add the diced onions and sauté until they begin to soften, about 3 minutes. Incorporate the diced carrots, salt, and pepper, cooking for an additional 3 to 4 minutes. Add minced garlic and sauté for 30 seconds while stirring to release the aromas.
- Simmer Potatoes: Add the chopped potatoes and chicken stock to the skillet. Cover and bring the mixture to a simmer. Maintain the simmer for about 10 minutes to allow the potatoes to soften.
- Add Broccoli: Stir in the broccoli florets and continue simmering until both the broccoli and potatoes are tender, approximately 10 more minutes. The potatoes should be fork-tender by this stage.
- Thicken Soup: In a small bowl, whisk the cornstarch into the milk until smooth to create a slurry. Gradually stir this mixture into the hot soup to thicken it, stirring constantly to avoid lumps.
- Add Cheese: Add the shredded sharp cheddar cheese to the soup and stir until the cheese is fully melted and the soup is creamy and smooth.
- Serve and Enjoy: Ladle the soup into bowls and serve warm. Enjoy this hearty and cheesy broccoli potato soup as a satisfying meal.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Use sharp cheddar cheese for the best flavor, but feel free to experiment with other cheeses like Gruyère or Monterey Jack.
- If you prefer a creamier texture, blend a portion of the soup before adding the cheese.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make it gluten-free, ensure the chicken stock and other ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: broccoli soup, potato soup, cheese soup, broccoli potato cheese soup, creamy soup, easy soup recipe, stovetop soup
