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Broccoli Potato Cheese Soup

A warm, creamy soup loaded with tender potatoes, fresh broccoli, and sharp cheddar cheese—perfect for a cozy, comforting meal any time of year.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

For the Broccoli Potato Cheese Soup
  • 1-2 tbsp butter for sautéing aromatics
  • 1 onion diced
  • 2 carrots medium, diced
  • 3 cloves garlic minced
  • 4 cups chicken stock or vegetable stock for vegetarian option
  • 1/4 cup cornstarch for thickening
  • 1 cup milk
  • 2 potatoes large, peeled and chopped
  • 16 oz broccoli florets fresh or frozen
  • 1.5 cups sharp cheddar cheese shredded
  • 1/2 tsp salt
  • 1/4 tsp ground pepper

Equipment

  • Skillet
  • Large Pot
  • Small Bowl

Method
 

  1. Step 1: Melt butter in a skillet over medium-high heat.
  2. Step 2: Sauté diced onion until softened and translucent, about 3 minutes.
  3. Step 3: Add diced carrots, salt, and pepper. Cook for 3 to 4 minutes until carrots soften.
  4. Step 4: Stir in minced garlic and sauté for 30 seconds, watching carefully to avoid burning.
  5. Step 5: Add potatoes and chicken stock to the pot. Cover and simmer for 10 minutes until potatoes are tender.
  6. Step 6: Stir in broccoli florets and continue simmering for another 10 minutes until broccoli is tender but not mushy.
  7. Step 7: In a small bowl, whisk together cornstarch and milk until smooth.
  8. Step 8: Slowly pour the milk mixture into the hot soup, stirring constantly. Then add shredded sharp cheddar cheese. Stir until melted and soup is creamy.
  9. Step 9: Serve immediately, optionally garnished with extra cheese or croutons.

Notes

Make it vegetarian by using vegetable stock. Swap milk and cheese for dairy-free alternatives for a vegan version. Add extra veggies like corn or bell peppers for more color and nutrition. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently to avoid curdling, adding milk or stock if soup is too thick.