Broccoli Potato Cheese Soup

Broccoli Potato Cheese Soup is the ultimate comfort food—a creamy, hearty soup packed with tender broccoli, chunks of soft potatoes, and a rich, cheesy flavor.

Perfect for chilly evenings, this soup brings warmth and satisfaction with every spoonful. Plus, it’s easy to make with everyday ingredients and comes together in under an hour! Whether served with crusty bread or on its own, it’s a crowd-pleaser for all ages.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Sharp knife and cutting board
• Vegetable peeler
• Immersion blender (or regular blender)
• Ladle

Ingredients Overview

• Broccoli: The star ingredient, adding nutrients and flavor.
• Potatoes: Create the creamy texture and bulk of the soup.
• Cheddar Cheese: Melts into the soup for a rich, cheesy finish.
• Onion and Garlic: Build a flavorful base.
• Chicken or Vegetable Broth: Provides the liquid base.
• Heavy Cream: Adds richness and creaminess.
• Seasonings: Salt, pepper, and optional paprika for extra depth.

Ingredients

• 2 cups broccoli florets (fresh or frozen)
• 2 large potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup shredded cheddar cheese
• 1 cup heavy cream (or milk for a lighter option)
• 2 tablespoons butter
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• Optional: 1/2 teaspoon smoked paprika

Instructions

Step-by-Step Instructions

1. Prepare the Base:
   • In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent (about 3–4 minutes).
2. Cook the Potatoes and Broccoli:
   • Add the diced potatoes and broccoli florets to the pot. Pour in the chicken or vegetable broth, ensuring the vegetables are fully submerged. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are fork-tender.
3. Blend for Creaminess:
   • Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is. (If using a regular blender, blend in batches and return to the pot.)
4. Add Cream and Cheese:
   • Stir in the heavy cream and shredded cheddar cheese. Cook over low heat, stirring constantly, until the cheese has melted and the soup is creamy.
5. Season and Serve:
   • Season with salt, black pepper, and smoked paprika, adjusting to taste. Ladle into bowls and garnish with additional cheddar cheese or a sprinkle of paprika if desired.

Recipe Tips

• Broccoli Stems: Don’t waste the broccoli stems! Peel and dice them to include in the soup for extra flavor and texture.
• Consistency: If the soup is too thick, thin it with a bit more broth or milk.
• Cheese Options: For a sharper flavor, use aged cheddar or mix in Parmesan.

What to Serve With This Recipe

• Crusty Bread: Perfect for dipping into the creamy soup.
• Salad: A fresh green salad complements the richness of the soup.
• Baked Potatoes: Serve alongside for an extra hearty meal.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes! The flavors deepen as it sits. Reheat gently on the stovetop, adding a splash of milk or broth if needed.

Can I use frozen broccoli?
Absolutely! Frozen broccoli works just as well and reduces prep time.

Is this soup gluten-free?
Yes, as long as your broth and cheese are gluten-free.

Serving Suggestions

This Broccoli Potato Cheese Soup is ideal as a starter or a satisfying main dish. Pair it with crusty bread, a sandwich, or enjoy it on its own for a comforting, cozy meal.

Broccoli Potato Cheese Soup

Broccoli Potato Cheese Soup is the ultimate comfort food—a creamy, hearty soup packed with tender broccoli, chunks of soft potatoes, and a rich, cheesy flavor. Perfect for chilly evenings, this soup brings warmth and satisfaction with every spoonful. Plus, it’s easy to make with everyday ingredients and comes together in under an hour! Whether served with crusty bread or on its own, it’s a crowd-pleaser for all ages.

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Ingredients

  

• 2 cups broccoli florets fresh or frozen
• 2 large potatoes peeled and diced
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 4 cups chicken or vegetable broth
• 1 cup shredded cheddar cheese
• 1 cup heavy cream or milk for a lighter option
• 2 tablespoons butter
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon black pepper
• Optional: 1/2 teaspoon smoked paprika

Instructions

 

• Step-by-Step Instructions
• Prepare the Base:
• In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent (about 3–4 minutes).
• Cook the Potatoes and Broccoli:
• Add the diced potatoes and broccoli florets to the pot. Pour in the chicken or vegetable broth, ensuring the vegetables are fully submerged. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are fork-tender.
• Blend for Creaminess:
• Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is. (If using a regular blender, blend in batches and return to the pot.)
• Add Cream and Cheese:
• Stir in the heavy cream and shredded cheddar cheese. Cook over low heat, stirring constantly, until the cheese has melted and the soup is creamy.
• Season and Serve:
• Season with salt, black pepper, and smoked paprika, adjusting to taste. Ladle into bowls and garnish with additional cheddar cheese or a sprinkle of paprika if desired.