When the weather turns chilly, nothing beats a warm, hearty bowl of Broccoli Potato Cheese Soup. This velvety soup is loaded with tender potatoes, crisp broccoli, and a rich blend of cheddar cheese. Not only is it comforting, but it’s also easy to make and packed with wholesome ingredients that the whole family will love!
Broccoli Potato Cheese Soup
Ingredients
- ¼ cup cornstarch
- 1 cup milk
- 2 large potatoes (peeled and chopped into ½-inch cubes)
- ¼ teaspoon ground pepper
- 1 onion (diced)
- 2 medium carrots (diced)
- 16 ounces broccoli florets (fresh or frozen)
- ½ teaspoon salt
- 1½ cups shredded sharp cheddar cheese
- 1-2 Tablespoons butter
- 3 cloves garlic (minced)
- 4 cups chicken stock
Instructions
1In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for about 3 minutes until softened. Toss in the carrots, sprinkle with salt and pepper, and cook for another 3–4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
2Add the chopped potatoes and pour in the chicken broth. Bring the mixture to a gentle simmer, cover, and let it cook for 10 minutes.
3Stir in the broccoli florets and continue simmering for another 10 minutes, or until both the potatoes and broccoli are tender. The potatoes should be easy to pierce with a fork.
4In a small bowl, whisk together the cornstarch and milk until smooth. Slowly pour the mixture into the soup, stirring constantly. Allow the soup to simmer for a few minutes as it thickens.
5Remove the pot from the heat and stir in the shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy.
6Ladle the soup into bowls and serve immediately. Pair it with crusty bread or a side salad for a complete meal.
Storage Tips
If you have leftovers, let the soup cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over low heat, stirring occasionally.
