Broccoli Potato Cheese Soup Recipe

Rich, creamy, and loaded with tender broccoli, hearty potatoes, and gooey cheese, Broccoli Potato Cheese Soup is the ultimate comfort food. Perfect for chilly evenings or as a crowd-pleasing appetizer, this soup combines simple ingredients into a satisfying, flavorful meal. Whether served with crusty bread or enjoyed on its own, this recipe is bound to become a family favorite.

Why You’ll Love This Soup

1. Comfort in a Bowl: A warm and creamy soup that feels like a hug for your soul.
2. Easy to Make: Simple steps and common ingredients make this recipe beginner-friendly.
3. Customizable: Adjust the consistency, spice level, and toppings to your liking.
4. Nutritious and Delicious: Packed with vitamins from broccoli and potatoes, along with a cheesy indulgence.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Chop Vegetables
   • Cut the broccoli into small florets and dice the potatoes into evenly sized cubes for even cooking.
2. Shred the Cheese
   • For the best melting texture, shred the cheddar and Parmesan cheeses from blocks rather than using pre-shredded cheese.

Step 2: Cook the Base

1. Sauté the Aromatics
   • Heat the butter in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant.
2. Create the Roux
   • Sprinkle the flour over the sautéed onions and garlic. Stir constantly for 1–2 minutes to form a smooth paste. This roux will help thicken the soup.
3. Add the Broth
   • Gradually pour in the chicken or vegetable broth, whisking continuously to prevent lumps. Bring the mixture to a simmer.

Step 3: Cook the Vegetables

1. Add Potatoes and Broccoli
   • Stir in the diced potatoes and broccoli florets. Season with smoked paprika, nutmeg, salt, and pepper.
2. Simmer
   • Cover the pot and let the soup simmer over medium-low heat for 15–20 minutes, or until the potatoes and broccoli are tender.

Step 4: Blend the Soup

1. Choose Your Texture
   • For a creamy soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer portions of the soup to a countertop blender and blend until creamy, then return it to the pot.
   • For a chunky soup: Skip the blending step or blend only a portion of the soup to retain texture.

Step 5: Add the Dairy and Cheese

1. Incorporate Milk and Cream
   • Stir in the milk and heavy cream, keeping the heat on low to prevent curdling.
2. Melt the Cheese
   • Gradually add the shredded cheddar and Parmesan cheeses, stirring until fully melted and integrated into the soup.

Step 6: Adjust and Serve

1. Taste and Season
   • Taste the soup and adjust the seasoning with additional salt and pepper if needed.
2. Serve Hot
   • Ladle the soup into bowls and top with croutons, extra cheese, parsley, or crispy bacon bits for added flavor and texture.

Variations

Healthier Version

• Use low-fat milk and cheese to reduce calories.
• Substitute heavy cream with Greek yogurt for a lighter consistency.

Spicy Kick

• Add a pinch of red pepper flakes or a splash of hot sauce for some heat.

Vegetarian Option

• Use vegetable broth instead of chicken broth and ensure your cheese is vegetarian-friendly.

Serving Suggestions

• Bread Pairings: Serve with warm baguettes, garlic bread, or buttery dinner rolls.
• Salads: Pair with a simple green salad or Caesar salad for a balanced meal.
• Wine Pairing: A crisp white wine, like Sauvignon Blanc, complements the creamy, cheesy flavors.

Tips for Success

1. Use Fresh Ingredients
   • Fresh broccoli and potatoes ensure the best texture and flavor.
2. Control the Consistency
   • For a thicker soup, reduce the broth slightly or blend more of the vegetables. For a thinner soup, add more broth or milk.
3. Don’t Overcook the Broccoli
   • Cooking broccoli for too long can result in a mushy texture and dull green color.
4. Grate Cheese Yourself
   • Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

Why This Recipe Works

The combination of hearty potatoes, fresh broccoli, and rich cheese creates a perfectly balanced soup that’s comforting and satisfying. The roux provides a creamy base, while the cheese adds depth of flavor. By simmering the vegetables until tender and blending for creaminess, this recipe delivers the ideal consistency and taste.

Yield: 6

Broccoli Potato Cheese Soup Recipe

Print

Rich, creamy, and loaded with tender broccoli, hearty potatoes, and gooey cheese, Broccoli Potato Cheese Soup is the ultimate comfort food. Perfect for chilly evenings or as a crowd-pleasing appetizer, this soup combines simple ingredients into a satisfying, flavorful meal. Whether served with crusty bread or enjoyed on its own, this recipe is bound to become a family favorite.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 4 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets, chopped small
• 3 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 2 cups whole milk or half-and-half
• 2 cups sharp cheddar cheese, shredded
• 1 teaspoon smoked paprika
• ½ teaspoon ground mustard powder (optional)
• Salt and black pepper, to taste
• Optional Garnishes:
• Additional shredded cheddar cheese
• Chopped fresh parsley
• Crumbled bacon

Instructions

1. Step 1: Sauté Aromatics
   Melt the butter in a large pot over medium heat.
   Add the diced onion and cook until softened, about 4–5 minutes.
   Stir in the minced garlic and cook for an additional minute until fragrant.
   
2. Step 2: Add Vegetables and Broth
   Add the broccoli florets and diced potatoes to the pot.
   Pour in the chicken or vegetable broth, ensuring the vegetables are just covered.
   Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the potatoes and broccoli are tender.
   
3. Step 3: Blend the Soup
   Use an immersion blender to blend the soup until smooth, or leave some chunks for texture if desired. Alternatively, transfer the soup in batches to a blender, blending carefully.
   
4. Step 4: Add Milk and Cheese
   Stir in the milk or half-and-half. Heat gently without boiling.
   Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth.
   
5. Step 5: Season the Soup
   Stir in the smoked paprika, mustard powder (if using), salt, and pepper. Adjust seasonings to taste.
   
6. Step 6: Serve
   Ladle the soup into bowls and garnish with additional cheese, parsley, or crumbled bacon if desired.
   Serve with crusty bread or crackers for dipping.

Notes

Make It Lighter: Use low-fat milk or a mix of milk and chicken broth for a lighter version.

Add Protein: Stir in cooked shredded chicken or crumbled sausage for a heartier meal.

Vegetarian Option: Use vegetable broth and omit any meat-based garnishes.