Cozy Broccoli Potato Cheese Soup Recipe for Rainy Days

Cozy winter nights call for a hearty broccoli potato cheese soup that hugs your taste buds with warmth.

My grandmother’s cherished recipe transforms simple ingredients into something magical.

Cold evenings beg for comfort in a bowl, brimming with creamy goodness.

Nutritious green florets mingle with soft potato chunks, creating a symphony of flavors.

Melted cheese weaves through each spoonful, promising a rich and satisfying experience.

Careful seasoning makes this soup sing with depth and personality.

Ladle up a bowl and let the magic begin.

Comfort Found in Broccoli Potato Cheese Soup

• Kids and adults alike will love the creamy texture, cheesy flavor, and hidden vegetable goodness, making mealtime a breeze.
• Pack a powerful punch of vitamins and minerals from broccoli and potatoes, transforming a simple soup into a wholesome, satisfying meal that supports overall health.
• Easily customize with optional toppings like bacon or green onions, appealing to different tastes and turning a basic recipe into a personalized dining experience.

Ingredients for Broccoli Cheese Soup

• Potatoes: Hearty base vegetable with creamy texture, choose starchy varieties like Russet or Yukon Gold.
• Broccoli: Nutritious green vegetable that adds color and nutrients, fresh and crisp florets work best.
• Onion: Aromatic foundation for flavor, yellow or white onions provide depth.
• Garlic: Intense flavor enhancer, fresh cloves recommended for best taste.

• Butter: Rich cooking fat for sautéing aromatics, unsalted preferred for better flavor control.
• Milk or Cream: Smooth and creamy liquid base, whole milk or heavy cream for richness.
• Cheese: Melting cheese that adds flavor and thickness, sharp cheddar or mild white cheddar work perfectly.

• Broth: Flavorful liquid for cooking vegetables, chicken or vegetable broth recommended.
• Salt: Essential seasoning for balancing flavors.
• Black Pepper: Warm spice for adding depth, freshly ground preferred.

• Bacon: Crispy protein topping for extra flavor.
• Green Onions: Fresh herb for brightness and color.
• Sour Cream: Tangy and creamy optional finishing touch.

How to Cook Broccoli Potato Cheese Soup Easily

Step 1: Chop the Vegetables

Peel and cube potatoes into bite-sized chunks

Break broccoli into small florets

Mince garlic cloves

Dice onion finely

Step 2: Create Flavor Base

Warm butter in a large cooking pot over medium heat

Toss in onions and garlic

Sauté until onions become golden and fragrant

Stir occasionally to prevent burning

Step 3: Simmer Vegetables

Pour vegetable or chicken broth into the pot

Add potato cubes

Bring liquid to a gentle bubble

Cook for 10 minutes

Introduce broccoli florets

Continue cooking until vegetables turn tender

Potatoes should be fork-soft

Broccoli should remain bright green

Step 4: Texture Enhancement

Use immersion blender to partially puree soup

Alternatively, transfer half the soup to standard blender

Blend until smooth

Return blended portion back to pot

Mix gently

Step 5: Cheese Integration

Reduce heat to low

Slowly pour in milk or heavy cream

Sprinkle shredded cheese gradually

Stir continuously until cheese melts completely

Avoid boiling to prevent separation

Step 6: Final Touches

Season with salt and black pepper

Taste and adjust seasoning

Ladle into warm bowls

• Crispy bacon bits
• Chopped green onions
• Sour cream dollop
• Extra cheese shreds

Tips for Smooth and Creamy Texture

• Boost Vegetable Absorption: Steam broccoli separately to preserve maximum nutrients before adding to the soup, ensuring you get the most health benefits from this green powerhouse.
• Prevent Cheese Clumping: Toss shredded cheese with a little cornstarch before stirring into the soup, which helps it melt smoothly and prevents unwanted stringy textures.
• Create Creamy Texture Without Heavy Cream: Substitute half the cream with pureed cauliflower or Greek yogurt for a lighter, protein-rich version that maintains the soup's rich consistency.
• Enhance Flavor Depth: Roast potatoes and broccoli with a touch of olive oil and garlic before adding to the soup, intensifying the overall taste profile and bringing out deeper, more complex flavors.
• Make It Gluten-Free: Replace regular flour with gluten-free alternatives like cornstarch or potato starch when thickening the soup, making it suitable for those with wheat sensitivities.

Best Way to Keep Soup Tasting Fresh

• Store leftover soup in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months.
• Warm soup over medium-low heat, stirring occasionally. Add a splash of milk or broth to restore creamy consistency if needed.
• Heat in short intervals, stirring between each to prevent uneven warming and maintain smooth texture.

Ideal Pairings for Cheesy Broccoli Soup

• A chilled Sauvignon Blanc or unoaked Chardonnay cuts through the soup's creamy richness, offering a refreshing contrast that cleanses the palate.
• Toasted sourdough slices provide a delightful crunch and help soak up the cheesy soup, creating a perfect textural balance and hearty meal experience.
• A light, herb-infused chicken salad alongside the soup adds protein and provides a fresh, zesty counterpoint to the soup's creamy, dense flavors.
• Homemade croutons made with sharp cheddar cheese sprinkled on top intensify the cheesy notes and add a delightful crispy element to each spoonful.

Creative Mixes for Potato Cheese Soup

• Vegan Veggie Delight: Replace cheese with nutritional yeast and use plant-based milk like almond or oat milk. Add extra roasted vegetables for depth and protein-rich cashew cream for richness.
• Gluten-Free Comfort Bowl: Ensure broth is gluten-free and substitute dairy cheese with lactose-free alternatives or coconut-based cheese. Use cornstarch instead of flour for thickening.
• Low-Carb Cauliflower Swap: Replace potatoes with cauliflower florets to reduce carbohydrate content. Use heavy cream and sharp cheddar for enhanced flavor while maintaining low-carb profile.
• Spicy Mexican-Inspired Version: Add diced green chilies, cumin, and cayenne pepper. Top with jalapeños, cilantro, and pepper jack cheese for a zesty southwestern kick.

Broccoli Potato Cheese Soup Recipe

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4.7 from 26 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Creamy broccoli potato cheese soup delivers comfort in a bowl, blending hearty vegetables with rich, melted cheese. Warm spoons of this velvety soup invite you to savor each comforting spoonful, perfect for chilly evenings.

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Ingredients

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Main Ingredients:

• 3 cups broccoli florets (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth (or chicken broth for added flavor)
• 1 ½ cups shredded sharp cheddar cheese
• 1 cup milk (or cream for a richer soup)

Aromatic Ingredients:

• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper, to taste

Garnish and Optional Ingredients:

• ¼ teaspoon smoked paprika (optional)
• 1 pinch nutmeg (optional)
• Extra shredded cheese
• Fresh chives or green onions, chopped

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Instructions

1. Peel and dice potatoes into uniform cubes, ensuring even cooking. Trim broccoli into bite-sized florets, ensuring no large stems remain. Finely dice onions and crush garlic to release aromatic flavors.
2. Heat butter in a substantial cooking vessel over moderate temperature. Sauté onions and garlic until they become translucent and emit a fragrant aroma, approximately 3-4 minutes.
3. Introduce diced potatoes to the pot, followed by vegetable broth. Allow the mixture to gently simmer, enabling potatoes to soften and absorb liquid flavors for about 10 minutes.
4. Carefully incorporate broccoli florets into the simmering liquid. Continue cooking for an additional 5-7 minutes until vegetables reach optimal tenderness and can be easily pierced with a fork.
5. For enhanced texture, utilize an immersion blender to partially puree the soup. Alternatively, transfer half the mixture to a standard blender, processing until smooth, then reintegrate into the pot.
6. Reduce heat to prevent dairy separation. Slowly stream milk or cream into the soup, stirring continuously. Gradually fold in shredded cheese, allowing it to melt seamlessly and create a luxurious, creamy consistency.
7. Season with salt and freshly ground pepper, adjusting to personal taste preferences. Ladle into serving bowls and embellish with optional garnishes like crispy bacon bits, chopped green onions, or a dollop of tangy sour cream.

Notes

• Vegetable Prep Trick: Chop broccoli and potatoes into uniform, bite-sized pieces to ensure even cooking and consistent texture throughout the soup.
• Creamy Consistency Hack: Partially blending the soup creates a luxurious, velvety base while maintaining some chunky vegetable pieces for added texture and visual appeal.
• Cheese Melting Technique: Gradually add cheese off direct heat and stir continuously to prevent separation and achieve a smooth, silky finish without graininess.
• Diet-Friendly Adaptations: Swap dairy milk with almond or oat milk for a lactose-free version, use vegetable broth for a vegetarian option, and replace cheese with nutritional yeast for a vegan alternative.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Snacks
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 300
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 40 mg