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Broccoli Potato Cheese Soup Recipe

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This broccoli potato cheese soup combines tender broccoli, hearty potatoes, and sharp cheddar cheese in a rich, creamy broth. It's the perfect comfort food, thickened with a butter-flour roux and enhanced with the flavors of sautรฉed onions, garlic, and carrots. Customize with optional garnishes like bacon, croutons, or extra cheese for a filling, satisfying meal.

Ingredients

Scale
  • 4 cups chopped broccoli florets (fresh or frozen)
  • 3 large russet or Yukon Gold potatoes, peeled and diced
  • 2 medium carrots, peeled and diced
  • 1 medium onion, chopped
  • 2-3 garlic cloves, minced
  • 4 cups chicken or vegetable broth
  • 4 tablespoons butter
  • ยผ cup flour (for thickening)
  • 2 cups milk
  • ยฝ cup heavy cream (optional)
  • 2 cups shredded sharp cheddar cheese
  • Salt and pepper, to taste
  • Optional: ยผ teaspoon paprika or cayenne pepper for extra warmth

Optional Garnishes:

  • Extra shredded cheddar cheese
  • Crumbled bacon
  • Chives or green onions
  • Croutons

Instructions

  • In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and cook until softened.
  • Stir in flour to make a roux, cooking for 1-2 minutes.
  • Gradually whisk in broth, bringing to a simmer. Add diced potatoes and cook until tender, about 15 minutes.
  • Add chopped broccoli and cook for another 5-7 minutes, until broccoli is soft.
  • Stir in milk, heavy cream (if using), and shredded cheddar cheese. Stir until cheese is fully melted and the soup is creamy.
  • Season with salt, pepper, and optional paprika or cayenne for a hint of spice.
  • Serve hot, garnished with extra cheddar, crumbled bacon, chives, or croutons.

Notes

  • For a thicker soup, mash some of the potatoes or blend part of the soup before adding the cheese.
  • Adjust the consistency by adding more broth or milk as needed.
  • You can omit the heavy cream for a lighter version of the soup.

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