If there’s one cozy meal I reach for when the weather cools down or when I just need a serious dose of comfort, it’s this Broccoli Potato Cheese Soup Recipe. Imagine spoonfuls of creamy potato and tender broccoli, all swirling together in a perfectly cheesy, softly seasoned base that’s pure bliss in a bowl. This is the kind of soup you want to curl up with, yet it’s surprisingly quick to whip together on a weeknight. Whether you’re cooking for your family or just seeking a little homemade comfort, this soup never disappoints.
Ingredients You’ll Need
This Broccoli Potato Cheese Soup Recipe manages to pack a wonderful depth of flavor from simple, everyday ingredients. Every component shines—from hearty potatoes to vibrant broccoli, and of course, the glorious melty cheese—making each spoonful something special.
- Butter: Adds richness right from the start and helps the onions cook to perfection.
- Olive Oil: Balances out the butter so things don’t get too heavy, and infuses a gentle flavor.
- Onion: Creates a savory, aromatic base that sets the stage for deliciousness.
- Garlic: Brings a comforting, warming depth that ties everything together.
- Potatoes: Yukon Gold or Russet provide creaminess and body to the soup. They’re the heart of the whole dish!
- Broccoli Florets: Infuse earthy flavor and bright color, giving every bite a pop of green goodness.
- Vegetable or Chicken Broth: Forms the flavorful liquid base. Choose whichever matches your preference or dietary needs.
- Whole Milk: Adds extra creaminess without weighing the soup down.
- Heavy Cream: Makes the texture luxe and the flavor more decadent. Swap with half-and-half or more milk for a lighter version.
- Sharp Cheddar Cheese: The star of the show—choose sharp cheddar for the ultimate cheesy punch and meltability.
- Smoked Paprika: Brings a hint of smoky warmth that transforms the overall flavor.
- Mustard Powder (Optional): A subtle boost that enhances the cheesiness—try it if you have some on hand!
- Salt and Black Pepper: The essentials for balancing flavors and making everything pop.
- Chopped Green Onions or Extra Cheese (Optional): The perfect way to finish with a touch of freshness or even more gooey goodness.
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Sauté Aromatics
Start by heating the butter and olive oil together in a large, heavy-bottomed pot over medium heat. Once the butter is melted and bubbling, add your diced onion. Let it cook, stirring occasionally, for about 4 to 5 minutes until it’s soft and translucent—the kitchen will begin to smell amazing. Toss in the minced garlic next and cook just one minute longer to release all those wonderful aromas without letting the garlic burn.
Step 2: Cook Potatoes and Broth
Now it’s time to introduce the potatoes and broth. Add the peeled, diced potatoes into the pot and pour over the vegetable or chicken broth. Bring everything up to a boil, then reduce the heat to a gentle simmer. Let the potatoes cook for 12 to 15 minutes until they’re easily pierced with a fork. This step lets the potatoes absorb all the savory flavors of the base.
Step 3: Add Broccoli
When the potatoes have softened, pile in your chopped broccoli florets. Simmer for another 5 to 7 minutes. The broccoli should be just fork-tender and still a vibrant green—it’s important not to overcook it so the soup keeps a fresh color and taste.
Step 4: Blend to Desired Consistency
Take out your immersion blender and blend the soup directly in the pot. You can make it as smooth or as chunky as you like. I love leaving a few bits of broccoli and potato for texture, but if you’re after that totally creamy feel, blend away until silky.
Step 5: Stir in Dairy
With the heat on low, slowly pour in the whole milk and heavy cream, stirring as you go. This is when the soup takes on its ultra-creamy, velvety quality. The warmth will help meld the flavors together beautifully.
Step 6: Add Cheese and Season
Sprinkle the shredded sharp cheddar cheese in by handfuls, stirring constantly until it’s completely melted and the soup is smooth and glossy. Finish by seasoning with smoked paprika, mustard powder if you like extra tang, plus salt and black pepper to taste. Adapt the seasonings to your liking—everyone’s ideal bowl is a little different!
Step 7: Serve
Ladle your Broccoli Potato Cheese Soup Recipe into bowls while it’s hot and steamy. Finish with a sprinkle of chopped green onions or a handful of extra cheese for that perfect finishing touch.
How to Serve Broccoli Potato Cheese Soup Recipe
Garnishes
No bowl of Broccoli Potato Cheese Soup Recipe is complete without a thoughtful garnish. Chopped green onions offer a fresh, almost peppery finish, while an extra handful of shredded cheddar on top creates those delightful gooey, cheesy strings. If you love a little crunch, crispy fried onions or even a few homemade croutons can add a wonderful contrast.
Side Dishes
Soup just begs for sides! Pair this hearty, creamy soup with a slice of warm sourdough or a crusty baguette for dunking. A simple salad with a bright, lemony vinaigrette balances out the richness. If you’re serving a bigger group, consider some garlic breadsticks or roasted veggies to round out the meal.
Creative Ways to Present
For a fun dinner party twist, serve your Broccoli Potato Cheese Soup Recipe in hollowed-out bread bowls—guaranteed to please guests of all ages. You can also offer a “soup bar” with toppings like crumbled bacon, chopped fresh herbs, toasted seeds, or extra cheese so everyone can customize their bowl. And for little ones, ladle the soup into colorful mugs for an extra cozy touch.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator, making it a fantastic make-ahead option. Simply let the Broccoli Potato Cheese Soup Recipe cool to room temperature, then store it in an airtight container in the fridge for up to four days. The flavors only deepen overnight!
Freezing
You can absolutely freeze this soup, but keep in mind that soups with dairy can sometimes change texture after thawing. For best results, cool the soup completely and store it in freezer-safe containers, leaving a bit of room for expansion. It should keep well for up to two months. If you know you’ll be freezing the batch, consider adding the dairy just after reheating for optimum creaminess.
Reheating
When reheating, do so gently over low to medium heat to prevent the cheese from separating or becoming grainy. Stir frequently, and if the soup seems a bit thick after storing, just add a splash of milk or broth to loosen things up. Microwaving works in a pinch—just pause and stir every 30 seconds for creamy, even heat throughout.
FAQs
Can I use frozen broccoli for the Broccoli Potato Cheese Soup Recipe?
Absolutely! Frozen broccoli works well and is a great shortcut. Add it just like fresh, but since it’s already blanched, you might want to reduce the simmering time by a couple of minutes to keep its texture and color.
What’s the best way to make it vegetarian?
To keep this Broccoli Potato Cheese Soup Recipe vegetarian, just use vegetable broth and double-check that your cheddar cheese is made without animal rennet. The soup will still be rich, hearty, and utterly delicious!
Can I make this soup gluten-free?
Yes, this recipe is naturally gluten-free as written—no flour or thickening agents needed. Just make sure all your packaged ingredients (like broth) are certified gluten-free if needed.
What other cheeses can I use?
Cheddar really shines, but you can swap in part Gruyère, fontina, or even a touch of pepper jack for a boost of flavor. Keep at least half cheddar for that classic, sharp taste the Broccoli Potato Cheese Soup Recipe is known for.
Can I add protein to make it a meal?
Definitely! Stir in cooked shredded chicken, crisp bacon, or even crumbled sausage at the end for a more substantial dish. It’s a wonderful canvas for all sorts of add-ins.
Final Thoughts
I hope you give this Broccoli Potato Cheese Soup Recipe a try the next time you need a bowl of comfort or want to share a warm, homemade meal with someone you love. The creamy texture, vibrant flavors, and rich cheesiness always hit the spot, and I truly think it’ll become a favorite in your kitchen as it is in mine. Enjoy every spoonful!
Print
Broccoli Potato Cheese Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a comforting bowl of Broccoli Potato Cheese Soup, a creamy and flavorful dish perfect for chilly days. This easy-to-make soup combines the richness of cheddar cheese with the wholesome goodness of broccoli and potatoes, creating a satisfying meal for the whole family.
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups peeled and diced potatoes (Yukon Gold or Russet)
- 3 cups chopped broccoli florets
- 4 cups vegetable or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon mustard powder (optional)
- Salt and black pepper to taste
- Chopped green onions or extra cheese for garnish (optional)
Instructions
- Sauté Aromatics: Heat butter and olive oil in a large pot over medium heat. Sauté diced onion until soft, then add garlic and cook for 1 minute.
- Cook Potatoes: Add diced potatoes and broth. Simmer until potatoes are fork-tender, about 12–15 minutes.
- Add Broccoli: Mix in chopped broccoli and simmer for an additional 5–7 minutes until tender.
- Blend: Use an immersion blender to reach desired consistency—smooth or chunky.
- Finish Soup: Stir in milk, heavy cream, and gradually add cheddar cheese until melted. Season with paprika, mustard powder, salt, and pepper.
- Serve: Garnish with green onions or extra cheese. Enjoy hot!
Notes
- For a lighter version, use half-and-half or more milk instead of heavy cream.
- To make it vegetarian, opt for vegetable broth and vegetarian-friendly cheese.
- Leftovers can be refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 65mg
