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Broccoli Potato Cheese Soup Recipe
why make this recipe
Broccoli Potato Cheese Soup is a warm and hearty dish that is perfect for any meal. It combines the goodness of broccoli, potatoes, and cheese into a creamy soup that satisfies both hunger and taste buds. This soup is not only nutritious, but it also offers comfort, especially on chilly days. It’s an easy recipe that can be whipped up in just under an hour, making it great for a quick dinner or a cozy lunch.
how to make Broccoli Potato Cheese Soup
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
Directions :
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the onion in butter until the diced onions begin to soften, about 3 minutes.
- Add carrots, salt, and pepper and continue to cook for another 3-4 minutes.
- Then, add garlic and sauté, stirring, for 30 seconds.
- Next, add the potatoes and chicken broth.
- Cover and bring to a simmer. Simmer for about ten minutes.
- Add broccoli and continue simmering until the broccoli and potatoes are tender—about 10 minutes. Potatoes should be fork-tender.
- In a small bowl, stir cornstarch into milk until smooth. Then, stir into the hot soup.
- Add in the cheese and stir until melted.
- Serve and enjoy!
how to serve Broccoli Potato Cheese Soup
Serve Broccoli Potato Cheese Soup hot, and consider garnishing it with some additional cheese or a sprinkle of fresh herbs for a colorful touch. It goes well with crusty bread or crackers on the side for dipping.
how to store Broccoli Potato Cheese Soup
To store leftovers, let the soup cool completely. Then, transfer it to an airtight container. You can keep it in the refrigerator for up to three days. If you want to store it for a longer period, consider freezing it for up to three months. When ready to eat, simply reheat on the stovetop or microwave until warm.
tips to make Broccoli Potato Cheese Soup
- For a richer flavor, try using homemade chicken stock.
- Feel free to add other vegetables like spinach or leeks for more variety.
- If you want a creamier soup, blend a portion of it after cooking and then mix it back in.
variation
You can make this soup vegetarian by using vegetable stock instead of chicken stock. Additionally, you could swap out the cheddar cheese for a different cheese like mozzarella or gouda for a unique flavor.
FAQs
Can I use frozen broccoli in this recipe?
Yes, frozen broccoli works well in this soup. Just add it directly and adjust the cooking time a bit if needed.
Can I make this soup ahead of time?
Absolutely! This soup actually tastes better the next day as the flavors meld. Just make sure to store it properly.
Is this soup gluten-free?
Yes, if you use a gluten-free cornstarch, this soup can be made gluten-free. Make sure to check other ingredients for gluten content if you have dietary restrictions.
Broccoli Potato Cheese Soup
A warm and hearty soup combining broccoli, potatoes, and cheese, perfect for cozy meals.
Ingredients
Soup Base
- 1-2 Tablespoons butter Use unsalted butter for better control over the saltiness.
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock Homemade stock enhances the flavor.
- ¼ cup cornstarch Thickens the soup.
- 1 cup milk
- 2 large potatoes, peeled and chopped into ½-inch cubes
- 16 ounces broccoli florets, fresh or frozen Frozen broccoli works well.
- 1½ cups shredded sharp cheddar cheese
- ½ teaspoon salt Adjust to taste.
- ¼ teaspoon ground pepper
Instructions
Preparation
- Melt one to two tablespoons of butter in a skillet over medium-high heat.
- Sauté the onion in butter until the diced onions begin to soften, about 3 minutes.
- Add carrots, salt, and pepper and continue to cook for another 3-4 minutes.
- Add garlic and sauté, stirring, for 30 seconds.
Cooking
- Add the potatoes and chicken broth, cover, and bring to a simmer. Simmer for about ten minutes.
- Add broccoli and continue simmering until the broccoli and potatoes are tender, about 10 minutes.
- In a small bowl, stir cornstarch into milk until smooth. Then stir into the hot soup.
- Add in the cheese and stir until melted.
Serving
- Serve hot, garnished with additional cheese or fresh herbs. It pairs well with crusty bread or crackers.
Notes
For a creamier soup, blend a portion of it after cooking and then mix it back in. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months.
