Go Back
–+ servings
Creamy Broccoli Potato Cheese Soup

Creamy Broccoli Potato Cheese Soup for Cozy Comfort

This Creamy Broccoli Potato Cheese Soup is a comforting, silky dish packed with flavors and warmth, perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter or Olive Oil Substitute with olive oil for dairy-free option.
  • 1 medium Onion (diced) Can substitute with shallots.
  • 2 medium Carrots (diced) Parsnips can be a delightful alternative.
  • 2 cloves Garlic (minced) Fresh garlic is best, but jarred works too.
For the Soup
  • 4 cups Chicken Stock Use vegetable stock for a vegetarian twist.
  • 2 tablespoons Cornstarch Flour can be used as a substitute.
  • 1 cup Milk Opt for dairy or almond milk for a dairy-free option.
  • 3 large Potatoes (peeled and chopped) Russet or Yukon Gold are great choices.
  • 2 cups Broccoli Florets Both fresh and frozen work well.
For the Creaminess
  • 1 cup Shredded Sharp Cheddar Cheese Gruyère or Monterey Jack are tasty alternatives.
  • to taste Salt Adjust to your preference.
  • to taste Ground Pepper Feel free to use black, white, or a mix.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of butter over medium heat. Add 1 diced onion and sauté for about 3 minutes until translucent.
  2. Stir in 2 diced carrots along with a pinch of salt and pepper, cooking for an additional 3-4 minutes until softened.
  3. Add 2 minced garlic cloves to the pot and sauté for 30 seconds until fragrant.
  4. Mix in 3 peeled and chopped potatoes along with 4 cups of chicken stock. Bring to a gentle boil, then cover and simmer for 10 minutes.
  5. Carefully stir in 2 cups of broccoli florets and cook for another 10 minutes until tender.
  6. In a small bowl, whisk together 2 tablespoons of cornstarch with 1 cup of milk until smooth, then stir into the soup.
  7. Remove from heat and stir in 1 cup of shredded sharp cheddar cheese until melted and creamy. Adjust seasoning with salt and pepper.
  8. Ladle the soup into bowls and serve immediately.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 3500IUVitamin C: 70mgCalcium: 300mgIron: 2mg

Notes

This soup can be enjoyed with crusty bread or a fresh garden salad for a complete meal.

Tried this recipe?

Let us know how it was!