Cozy Up with Broccoli Potato Cheese Soup Bliss

This Broccoli Potato Cheese Soup is a warm embrace in a bowl, combining tender potatoes and vibrant broccoli with rich, cheesy goodness.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 270

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1-2 tablespoons Butter Adds richness and flavor; substitute with olive oil for a lighter option.
1 medium Onion (diced) Provides savory base notes; can use shallots for a milder taste.
2 medium Carrots (diced) Adds sweetness and color; replace with celery for a different flavor profile.
2 cloves Garlic (minced) Enhances overall flavor; fresh is best, but powdered can be a quick substitute.
4 cups Chicken Stock Gives depth to the soup; use vegetable stock for a vegetarian version.

For Thickening and Creaminess

2 tablespoons Cornstarch Thickens the soup; can substitute with flour or arrowroot powder for a gluten-free option.
1 cup Milk Creates creaminess; swap for heavy cream for richness or a nondairy alternative for a lactose-free option.

For the Main Ingredients

2 cups Potatoes (peeled, chopped) Provides heartiness; Russet or Yukon Gold are recommended for the best texture.
2 cups Broccoli Florets (fresh or frozen) Adds nutrition and color; either can be used, depending on availability.
1 cup Shredded Sharp Cheddar Cheese Offers distinct cheesy flavor; other cheeses like Gruyère or Monterey Jack can be used for variation.
to taste Salt Essential for seasoning; adjust to taste, ensuring your soup bursts with flavor!
to taste Pepper Essential for seasoning; adjust to taste, ensuring your soup bursts with flavor!

Equipment

Large Pot

Method

Preparation Steps

In a large pot, melt 1-2 tablespoons of butter over medium-high heat. Add the diced onions and sauté for about 3 minutes until soft and translucent.
Stir in the diced carrots, salt, and pepper. Cook for another 3-4 minutes until carrots begin to soften.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Incorporate chopped potatoes and pour in chicken stock. Cover and bring to a simmer for 10 minutes.
Add broccoli florets, re-cover, and simmer for an additional 10 minutes.
Whisk together cornstarch and milk until smooth. Gradually stir into the soup, allowing it to thicken over medium heat for 2-3 minutes.
Mix in the shredded cheese, stirring until fully melted and combined.
Serve warm, garnished with extra cheese if desired, alongside crusty bread or a fresh salad.

Nutrition

Serving: 1bowlCalories: 270kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1200IUVitamin C: 60mgCalcium: 250mgIron: 1.5mg

Notes

Ensure uniform cuts for potatoes, adjust cornstarch to taste, and store leftovers properly.

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