Broccoli Potato Cheese Soup Recipe

Looking for a rich, creamy, and utterly satisfying soup? This broccoli potato cheese soup is the perfect comfort food that combines the wholesome goodness of potatoes and broccoli with the indulgence of sharp cheddar cheese. It’s a cozy meal that’s easy to make, incredibly filling, and loaded with flavor. Whether you need a comforting weeknight dinner or a crowd-pleasing starter, this soup delivers. Read on for a step-by-step guide, tips, and variations to create the perfect bowl of broccoli potato cheese soup.

What is Broccoli Potato Cheese Soup?

Broccoli potato cheese soup is a deliciously creamy and comforting soup made with tender broccoli florets, hearty potatoes, and a rich cheese sauce. The base of the soup is usually thickened with flour or blended potatoes, giving it a velvety texture. Sharp cheddar cheese is added at the end, melting into the soup to create a smooth, cheesy broth. This soup is perfect for chilly days or whenever you're craving something creamy, cheesy, and loaded with vegetables.

Ingredients List for Broccoli Potato Cheese Soup

To make this flavorful and satisfying soup, gather the following ingredients:

1. Broccoli florets (4 cups, chopped) – Fresh or frozen broccoli works here, adding flavor, texture, and a healthy dose of nutrients.
2. Potatoes (3 large russet or Yukon Gold, peeled and diced) – Potatoes add heartiness and thicken the soup.
3. Carrots (2 medium, peeled and diced) – Adds color and subtle sweetness.
4. Onion (1 medium, chopped) – Provides a sweet, savory base for the soup.
5. Garlic (2-3 cloves, minced) – Adds a rich depth of flavor.
6. Chicken or vegetable broth (4 cups) – The liquid base for the soup that enhances the flavor of the vegetables.
7. Butter (4 tablespoons) – Used to sauté the vegetables and make a roux to thicken the soup.
8. Flour (¼ cup) – Thickens the soup and creates a creamy texture.
9. Milk (2 cups) – Adds creaminess without being too heavy.
10. Heavy cream (½ cup) – For extra creaminess, though you can omit it if you prefer a lighter soup.
11. Sharp cheddar cheese (2 cups, shredded) – The star of the show! Sharp cheddar gives the soup its rich, cheesy flavor.
12. Salt and pepper – For seasoning to taste.
13. Paprika or cayenne pepper (optional, ¼ teaspoon) – Adds a touch of warmth or spice to the soup.

Optional Garnishes

1. Extra shredded cheddar cheese – For a cheesier topping.
2. Crumbled bacon – Adds a smoky, crispy element.
3. Chives or green onions – A fresh herb garnish that adds color and mild onion flavor.
4. Croutons – For added texture and crunch.

Substitutions and Variations

This broccoli potato cheese soup can easily be adapted to meet various dietary needs or taste preferences. Here are some substitutions and variations you can try:

• Vegetarian option: Use vegetable broth instead of chicken broth.
• Gluten-free version: Substitute the flour with cornstarch or gluten-free flour to thicken the soup.
• Lighter version: Omit the heavy cream and reduce the cheese to make a lighter soup. You can also use low-fat milk or swap the cream with plain Greek yogurt for creaminess.
• Add protein: Stir in cooked, shredded chicken, ham, or crumbled sausage to make the soup more filling.
• Spicy kick: Add a pinch of cayenne pepper or a drizzle of hot sauce to give the soup some heat.
• Extra veggies: Add cauliflower, spinach, or leeks for additional nutrition and flavor.
• Cheese variation: Try mixing cheddar with other cheeses like Gruyère, mozzarella, or Parmesan for a different flavor profile.

Step-by-Step Cooking Instructions

Follow these simple steps to make a creamy, delicious bowl of broccoli potato cheese soup:

Step 1: Sauté the Vegetables

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, diced carrots, and minced garlic. Sauté for about 5 minutes, or until the vegetables are soft and the onions are translucent.

Step 2: Add Potatoes and Broth

Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.

Step 3: Add Broccoli

Once the potatoes are tender, stir in the chopped broccoli florets. Continue to simmer the soup for another 5-7 minutes, or until the broccoli is bright green and tender but not mushy.

Step 4: Make the Roux

In a small saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to make a roux. Slowly whisk in the milk and continue stirring until the mixture thickens, about 2-3 minutes.

Step 5: Blend the Soup

Using an immersion blender, blend the soup directly in the pot until smooth, or leave it slightly chunky if you prefer more texture. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.

Step 6: Add the Roux and Cheese

Pour the thickened roux mixture into the soup and stir until fully combined. Slowly add the shredded cheddar cheese, stirring constantly until the cheese is melted and the soup is smooth. Add the heavy cream for extra creaminess if desired.

Step 7: Season and Serve

Season the soup with salt, pepper, and paprika or cayenne pepper if using. Taste and adjust seasoning as needed. Serve hot, garnished with extra cheese, bacon, chives, or croutons.

How to Cook Broccoli Potato Cheese Soup: A Step-by-Step Guide

1. Sauté onions, carrots, and garlic: Cook until soft and fragrant.
2. Add potatoes and broth: Simmer until the potatoes are tender.
3. Add broccoli: Cook until bright green and tender.
4. Make a roux with butter, flour, and milk: Thicken the soup base.
5. Blend the soup: Puree until smooth or leave some chunks for texture.
6. Stir in the cheese and cream: Melt the cheese into the soup and make it extra creamy.
7. Season and serve: Garnish with your favorite toppings and enjoy!

Common Mistakes to Avoid

• Overcooking the broccoli: Broccoli cooks quickly and can turn mushy if overcooked. Add it toward the end of cooking and watch closely to ensure it retains its bright green color and texture.
• Using pre-shredded cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. For the best texture, grate your cheese fresh from the block.
• Not thickening the soup properly: Be sure to whisk the flour and milk mixture thoroughly to avoid lumps, and allow it to simmer until fully thickened before adding it to the soup.
• Adding cheese too fast: Add the cheese gradually and stir constantly to prevent it from clumping or becoming grainy.

Serving and Presentation Tips

Presentation matters, even for a comforting dish like broccoli potato cheese soup. Here are some tips to make your soup look as good as it tastes:

• Garnish generously: Top each bowl with extra shredded cheese, crispy bacon, and fresh herbs like chives or parsley.
• Serve with bread: A slice of crusty bread, garlic bread, or warm rolls are perfect for dipping into the creamy soup.
• Use a drizzle: Add a swirl of sour cream, olive oil, or even a dash of hot sauce for a finishing touch.

How to Serve Broccoli Potato Cheese Soup

This soup can be served as a main course or a starter, depending on your meal plan. Here are some ways to enjoy it:

• With a salad: Pair the soup with a simple green salad or a Caesar salad for a balanced meal.
• As a side dish: Serve the soup alongside roasted chicken, grilled sandwiches, or quiche.
• In bread bowls: For a fun and hearty presentation, serve the soup in hollowed-out bread bowls.

Presentation Ideas for Broccoli Potato Cheese Soup

• Top with colorful garnishes: Shredded cheese, bacon crumbles, and bright green chives or parsley add visual appeal to each bowl.
• Rustic bowls or mugs: Serve the soup in rustic ceramic bowls or mugs for a cozy, homey feel.
• Sprinkle with paprika: A dash of paprika or cayenne pepper on top of the soup adds a hint of spice and a pop of color.

Broccoli Potato Cheese Soup Recipe Tips

• Prep ahead: You can chop the vegetables ahead of time and store them in the fridge to make meal prep quicker.
• Make it smooth or chunky: For a completely smooth soup, blend the entire mixture. For a chunkier soup, only blend half of it and leave the rest with small chunks of potatoes and broccoli.
• Freeze leftovers: This soup freezes well! Store leftovers in an airtight container in the freezer for up to 3 months. When reheating, add a little extra milk or broth to refresh the creamy texture.

Frequently Asked Questions (FAQs)

Q: Can I freeze broccoli potato cheese soup?
A: Yes! This soup freezes well. Store it in a freezer-safe container for up to 3 months. When reheating, thaw in the fridge overnight and reheat gently on the stovetop, adding extra milk or broth to restore the creamy texture.

Q: How can I make this soup thicker?
A: For a thicker soup, reduce the amount of broth slightly or add more potatoes. You can also blend more of the soup to make it smoother and thicker.

Q: Can I make this soup in a slow cooker?
A: Yes! You can cook the potatoes, broccoli, and broth in a slow cooker on low for 6-8 hours or on high for 3-4 hours. After that, make the roux separately on the stove, add the cheese, and stir it into the slow cooker just before serving.

Conclusion

This broccoli potato cheese soup is a delicious and comforting dish that’s perfect for cozy dinners, meal prep, or even entertaining guests. The combination of tender broccoli, hearty potatoes, and rich cheddar cheese creates a satisfying soup that’s easy to customize and serve with your favorite garnishes. Whether you’re enjoying it as a main course or a side dish, this soup is sure to become a family favorite. Give it a try today, and savor the creamy, cheesy goodness!

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