Creamy Broccoli Potato Cheese Soup Recipe: Cozy & Delicious

Broccoli Potato Cheese Soup is the ultimate comfort food, a warm hug in a bowl that promises to wrap you in cozy flavors. Picture this: velvety potatoes mingling with vibrant green broccoli, all swimming in a creamy cheese bath that makes your taste buds sing. Each spoonful is like a ticket to flavor town, where every bite leaves you yearning for more.

This delightful soup isn’t just a feast for your palate; it’s also an invitation to gather around the table with family and friends. Whether it’s a chilly winter evening or a casual lunch date, there’s something magical about sharing this bowl of happiness and warmth. So grab your ladle and let’s dive into this cheesy adventure!

I remember the first time I made this soup for my family; their faces lit up like kids on Christmas morning. It quickly became our go-to dish for gatherings.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Broccoli: Use tender florets for the best texture and vibrant color; they add life to your soup.

• Russet Potatoes: These starchy potatoes create creaminess; opt for medium-sized ones that cook evenly.

• Sharp Cheddar Cheese: Choose freshly grated cheese for optimal melting; it packs a flavorful punch.

• Onion: Yellow onions work best here, adding sweetness when sautéed until soft and translucent.

• Garlic Cloves: Fresh garlic brings depth; don’t skimp—more garlic equals more flavor!

• Vegetable Broth: Use low-sodium broth to control saltiness, allowing the ingredients’ natural flavors to shine.

• Heavy Cream: For richness, heavy cream makes the soup luxuriously smooth; you can substitute with half-and-half if needed.

• Salt and Pepper: Essential seasonings that enhance every ingredient without stealing the show.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Veggies: Start by washing the broccoli; cut it into bite-sized florets. Peel and dice the potatoes into uniform chunks so they cook evenly.

Sauté the Aromatics: In a large pot over medium heat, melt some butter or oil. Add chopped onions and minced garlic until fragrant and translucent—about 5 minutes should do.

Add Potatoes and Broccoli: Toss in your diced potatoes along with broccoli florets. Stir everything together while soaking up those cozy aromas permeating your kitchen.

Pour in Vegetable Broth: Now, add enough vegetable broth to cover the veggies by an inch or so. Bring it all to a gentle boil, then reduce heat and simmer until everything is tender—about 15 minutes.

Blend Away!: Using an immersion blender (or carefully transferring batches to a blender), purée until smooth. Adjust consistency with additional broth or water if desired.

Cheese It Up!: Stir in grated cheddar cheese and heavy cream while still warm. Mix until melted and creamy goodness envelopes every bit of broccoli and potato.

Enjoy each spoonful of this delightful Broccoli Potato Cheese Soup that warms not just your belly but also your soul!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add diced potatoes and broccoli. Pour in vegetable broth and simmer until tender. Blend for a creamy texture before adding cheese for extra flavor.

Add Your Touch

Feel free to swap out cheddar for gouda or add spices like nutmeg or cayenne pepper for a kick. Toss in some cooked bacon or crispy croutons for added crunch and flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, stirring frequently to maintain that creamy texture.

Cooking this Broccoli Potato Cheese Soup always reminds me of chilly evenings spent with family, waiting eagerly for that first spoonful of warmth that instantly brightens your day.

FAQ

How can I make this soup vegan?

Substitute cheese with nutritional yeast and use coconut milk instead of cream.

Can I freeze Broccoli Potato Cheese Soup?

Yes, freeze it in portions for easy meals later; just thaw before reheating.

What can I serve with this soup?

Pair it with crusty bread or a fresh salad for a complete meal.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Broccoli Potato Cheese Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves approximately 4

Print Recipe

Pin Recipe

Description

Broccoli Potato Cheese Soup is the ultimate comfort food, blending creamy potatoes and vibrant broccoli in a rich cheese base. This heartwarming soup is perfect for chilly days or gatherings with family and friends. With every spoonful, experience a delightful medley of flavors that will leave you craving more. Easy to prepare and visually appealing, it’s an ideal dish that sneakily packs in vegetables while offering cozy warmth.

---

Ingredients

Scale 1x2x3x

• 2 cups fresh broccoli florets
• 2 medium russet potatoes, diced
• 1 cup sharp cheddar cheese, grated
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Wash broccoli and cut into bite-sized florets. Dice potatoes evenly.
2. In a large pot over medium heat, melt butter or oil. Sauté onions and garlic until translucent (about 5 minutes).
3. Add diced potatoes and broccoli; stir to combine.
4. Pour in vegetable broth to cover veggies by an inch. Bring to a boil, then simmer for about 15 minutes until tender.
5. Blend the mixture until smooth using an immersion blender or a regular blender in batches.
6. Stir in grated cheddar cheese and heavy cream until melted.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 2g
• Sodium: 650mg
• Fat: 21g
• Saturated Fat: 11g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 50mg