Description
This hearty Broccoli Potato Cheese Soup is a creamy and comforting dish perfect for chilly days. Combining tender russet potatoes, vibrant broccoli florets, and sharp cheddar cheese, this soup delivers rich flavors and a velvety texture. It’s easy to prepare on the stovetop with simple ingredients and can be customized with optional add-ins like cooked chicken or bacon for extra protein.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium russet potatoes, peeled and diced
- 4 cups broccoli florets (fresh or frozen)
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1 cup milk or half-and-half
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons all-purpose flour (optional, for thickening)
Garnishes (Optional)
- Chopped green onions
- Extra shredded cheese
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant, making sure not to burn the garlic.
- Add Vegetables and Broth: Add the diced potatoes, broccoli florets, broth, salt, pepper, and dried thyme if using. Increase the heat to bring the mixture to a boil.
- Simmer Until Tender: Once boiling, reduce the heat to a simmer, cover the pot, and let the soup cook for 15–20 minutes until the potatoes and broccoli are tender and easily pierced with a fork.
- Blend the Soup: For a creamier texture, use an immersion blender to partially puree the soup directly in the pot. Alternatively, transfer half of the soup to a blender and blend until smooth, then return it to the pot and stir to combine.
- Add Dairy and Thicken: Stir in the milk or half-and-half evenly. If you prefer a thicker consistency, whisk the all-purpose flour with a few tablespoons of cold water to form a slurry, then slowly stir it into the soup. Let it simmer gently for a few minutes until it thickens slightly.
- Melt Cheese: Reduce the heat to low and gradually add the shredded cheddar cheese, stirring continuously until the cheese is completely melted and the soup is smooth. Avoid boiling the soup after adding the cheese to prevent curdling.
- Serve: Ladle the hot soup into bowls and garnish with chopped green onions or extra shredded cheese if desired. Serve immediately for best flavor and texture.
Notes
- For added protein, stir in cooked diced chicken or crumbled bacon just before serving.
- Use Yukon gold potatoes instead of russet for a creamier, silkier texture.
- The soup can be refrigerated for up to 4 days and freezes well for later meals.
- To make this dish vegetarian, use vegetable broth instead of chicken broth.
