Broccoli Potato Cheese Soup to Warm Your Soul

When winter sets in, there’s nothing better than a bowl of warm, comforting soup to lift your spirits. One of the most beloved dishes that fit this description perfectly is Broccoli Potato Cheese Soup. Packed with hearty potatoes, fresh broccoli, and a creamy, cheesy broth, this soup offers a perfect balance of flavors and textures that will satisfy your hunger and warm you up.

Not only is it filling and delicious, but it also provides a great way to incorporate vegetables like broccoli into a meal that the whole family will love. Whether you’re cooking for a busy weeknight dinner or just craving a soul-warming treat, this recipe is easy to make, incredibly satisfying, and sure to become a family favorite.

What Makes Broccoli Potato Cheese Soup Special?

This Broccoli Potato Cheese Soup combines a few simple ingredients in a way that’s both comforting and nutritious. The creamy texture of the soup comes from a smooth base made with butter, flour, and milk. The addition of sharp cheddar cheese makes the broth rich and full of flavor. What sets this recipe apart is the chunky mix of soft, tender potatoes and fresh broccoli florets. These vegetables not only add texture but also provide essential vitamins and minerals.

The balance of savory, cheesy, and subtly sweet flavors makes every spoonful a delightful experience. The fresh garlic and carrots elevate the taste of the soup, creating an aroma that fills your kitchen as it cooks.

Ingredients for Broccoli Potato Cheese Soup

To make this delicious and hearty soup, you will need a few essential ingredients that come together to create a rich and satisfying dish:

Key Ingredients

• 1/4 cup unsalted butter
• 1 onion, finely diced
• 2 carrots, peeled and finely diced
• 1 tablespoon garlic, minced
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 1 cup milk (2% or whole)
• 2 large Russet potatoes, peeled and diced
• 1 pound broccoli, florets chopped
• 2 cups sharp cheddar cheese, shredded
• Sea salt and ground pepper to taste

These ingredients come together to create a creamy, cheesy base, with the potatoes and broccoli providing both texture and nutritional benefits. The use of vegetable broth helps to enhance the flavor of the soup without overpowering the delicate taste of the vegetables.

Step-by-Step Guide to Making Broccoli Potato Cheese Soup

Now that you’ve gathered your ingredients, it’s time to dive into making this hearty soup. Follow these easy steps to create a bowl of delicious Broccoli Potato Cheese Soup.

Step 1: Prepare the Vegetables

Start by rinsing and peeling the carrots and potatoes. Dice the carrots, potatoes, and onion into bite-sized pieces. If you’re using whole garlic cloves, mince them finely. Then, chop the broccoli florets into smaller pieces, ensuring they are bite-sized for easier eating.

Step 2: Sauté the Vegetables

In a large soup pot, melt the unsalted butter over medium-high heat. Once melted, add the diced onions and carrots. Stir occasionally and cook for about 5-7 minutes, until the onions are translucent and the carrots have softened slightly. Then, add the minced garlic and sauté for an additional minute or until fragrant.

Tip: Don’t rush this step. Allowing the onions and carrots to cook thoroughly adds depth to the flavor of the soup.

Step 3: Make the Base of the Soup

Once the vegetables are softened and fragrant, it’s time to make the base for the soup. Add the flour to the pot and stir it well to combine with the butter and vegetables. This will help thicken the soup as it cooks. Slowly pour in the vegetable broth and milk, stirring constantly to avoid any lumps. Bring the mixture to a simmer, allowing it to thicken for about 5 minutes.

Step 4: Add Potatoes and Simmer

Add the diced potatoes to the pot and stir. Bring the soup to a boil, then reduce the heat and let it simmer for 5 minutes. The potatoes will begin to soften, and the broth will thicken further. Continue to cook the soup, stirring occasionally, until the potatoes are tender when poked with a fork. Depending on how large you diced your potatoes, this could take anywhere from 10 to 15 minutes.

Step 5: Add the Broccoli

Once the potatoes are tender, add the chopped broccoli florets to the pot. Stir them in and let the soup simmer for an additional 10 minutes or until the broccoli is tender but still vibrant green. The broccoli should be soft enough to blend with the rest of the soup but retain a bit of texture for contrast.

Step 6: Stir in the Cheese

Remove the soup from the heat and stir in the shredded sharp cheddar cheese. As the cheese melts, it will make the broth creamy and flavorful. Taste the soup and season with sea salt and ground pepper to your preference.

Tip: For an even creamier texture, feel free to add a bit more cheese, or try adding a dollop of sour cream when serving.

Step 7: Serve and Enjoy

Once the cheese has fully melted and the soup is creamy and delicious, it’s time to serve. Ladle the soup into bowls and top with extra shredded cheese, a sprinkle of freshly ground pepper, or even some fresh herbs like parsley for a pop of color.

Variations for Broccoli Potato Cheese Soup

1. Add Protein
   If you want to make the soup more filling or add an extra layer of flavor, try adding protein.

   • Cooked Chicken: Shredded rotisserie chicken or grilled chicken pieces can make this soup a hearty, one-pot meal.
   • Bacon: For a smoky, crispy element, add crumbled bacon on top when serving or stir it in during the final step.
   • Sausage: Crumbled sausage, whether Italian or chicken sausage, adds a delicious savory punch to the soup.

2. Swap the Cheese
   Sharp cheddar is the classic choice for this soup, but you can experiment with other cheeses for a different flavor profile:

   • Gruyère: Adds a nutty and creamy texture.
   • Monterey Jack: A milder, smoother cheese that will melt beautifully into the soup.
   • Parmesan: For a more tangy and salty flavor, stir in some grated Parmesan for an extra burst of flavor.

3. Make it Vegan
   If you’re looking for a vegan alternative, it’s easy to make adjustments:

   • Vegan Cheese: Use a plant-based cheese to create the creamy texture and flavor.
   • Coconut Milk: Instead of using regular milk, try coconut milk for a creamy base with a slightly sweet undertone.
   • Vegetable Broth: Use a hearty vegetable broth instead of chicken broth for a fully plant-based soup.

4. Add Other Vegetables
   You can increase the nutritional value of your soup by adding more vegetables.

   • Leeks: They add a mild onion flavor and pair well with the broccoli.
   • Cauliflower: If you want a thicker texture, cauliflower is a great substitute for potatoes and will blend smoothly into the soup.
   • Spinach or Kale: Leafy greens will add some color and nutrients while still maintaining the comforting texture of the soup.

Tips for the Perfect Broccoli Potato Cheese Soup

1. Don’t Overcook the Broccoli
   When cooking the broccoli, make sure not to overcook it. Overcooked broccoli can become mushy and lose its vibrant green color. You want it to retain some crunch and freshness to contrast the soft potatoes.

2. Use Russet Potatoes
   Russet potatoes are the best choice for soups because of their starchy texture, which helps thicken the broth. They absorb flavors well and become creamy when cooked. If you prefer a firmer potato, try using Yukon Gold potatoes.

3. Add a Creamy Finish
   If you prefer a super creamy soup, you can use an immersion blender to puree part of the soup after the potatoes and broccoli have softened. This will create a smoother base while leaving some texture from the vegetables.

4. Adjust the Thickness
   Depending on how thick or thin you prefer your soup, you can adjust the consistency by adding more milk or broth. If you want a richer, thicker texture, add a little extra cheese or reduce the liquid to make it more hearty.

Storing and Reheating Broccoli Potato Cheese Soup

This soup is perfect for meal prep and makes excellent leftovers. Here’s how to store and reheat it:

1. Storing Leftovers

   • Store the soup in an airtight container in the refrigerator for up to 4 days.
   • If you’ve added potatoes and cheese, the soup may thicken slightly as it cools, so you can add a little more broth or milk when reheating.

2. Freezing the Soup

   • Broccoli Potato Cheese Soup freezes well, but the texture of the potatoes and broccoli may change slightly after freezing. For best results, freeze the soup in portions in airtight containers or freezer bags.
   • Reheat from frozen or thaw in the fridge overnight, then reheat on the stovetop or in the microwave.

Nutrition and Health Benefits of Broccoli Potato Cheese Soup

This soup isn’t just delicious; it’s packed with nutrients too. Here are some of the key benefits of the ingredients used:

• Broccoli: A powerhouse vegetable, broccoli is rich in vitamins C and K, folate, and fiber. It also contains antioxidants that can help boost the immune system.
• Potatoes: While often seen as a carb-heavy food, potatoes are a great source of potassium, vitamin C, and fiber. They help provide energy and fullness.
• Cheese: Cheese is high in calcium, which is essential for strong bones and teeth. It also provides protein, making this soup a balanced meal.
• Carrots and Onions: These vegetables are rich in vitamins and minerals, with carrots offering a good amount of beta-carotene, which is beneficial for eye health.

Tip: For an even healthier version, you can reduce the amount of cheese and use lower-fat milk or non-dairy milk alternatives.

FAQs On Broccoli Potato Cheese Soup

Is broccoli and potato soup healthy?

Yes, broccoli potato cheese soup can be healthy when made with fresh ingredients. The broccoli provides essential vitamins and minerals such as vitamin C, fiber, and antioxidants that support the immune system and overall health. Potatoes offer potassium and vitamin C, which are vital for heart health and boosting the immune system. While cheese adds some calories and fat, you can control the amount used to maintain a balanced meal. You can also use lighter options like reduced-fat cheese or plant-based cheese to make it healthier.

What is the secret ingredient in broccoli cheese soup?

The secret ingredient in broccoli cheese soup is often the cheese itself. Sharp cheddar cheese is typically used for its rich, tangy flavor and ability to melt perfectly into the broth, making the soup creamy and indulgent. For added depth, some variations use garlic, onion, or mustard powder, which bring out the savory richness of the cheese and vegetables. Additionally, a bit of nutmeg or cayenne pepper can enhance the flavor profile with a subtle spice.

Do you put potatoes in broccoli cheddar soup?

Yes, potatoes are often included in broccoli cheddar soup to give it a creamy texture and add heartiness to the dish. The potatoes help thicken the soup as they cook, creating a smooth and rich base that complements the broccoli and cheese. Russet potatoes or Yukon Gold potatoes work best because of their starchy texture, which makes the soup thicker without the need for heavy cream.

What kind of cheese do you put in broccoli and cheese soup?

The most common cheese used in broccoli and cheese soup is sharp cheddar cheese. Its bold, tangy flavor melts beautifully into the broth and complements the earthy taste of the broccoli. Some variations of the soup use Monterey Jack, Gruyère, or Parmesan for a smoother texture or a different flavor profile. Feel free to experiment with different cheeses to find the combination that best suits your taste.

Can I make broccoli potato cheese soup vegan?

Yes, broccoli potato cheese soup can easily be made vegan. You can use plant-based cheese and non-dairy milk (such as almond milk or coconut milk) to create a creamy, flavorful soup without dairy. For the butter, simply replace it with vegan butter or olive oil. The rest of the ingredients, such as potatoes, broccoli, garlic, and onions, are naturally plant-based and provide a great base for a vegan version of this hearty soup.

Recipe Card: Broccoli Potato Cheese Soup

Ingredients

• 1/4 cup unsalted butter
• 1 onion, finely diced
• 2 carrots, peeled and finely diced
• 1 tablespoon garlic, minced
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 1 cup milk (2% or whole)
• 2 large Russet potatoes, peeled and diced
• 1 pound broccoli, florets chopped
• 2 cups sharp cheddar cheese, shredded
• Sea salt, to taste
• Ground black pepper, to taste

Instructions

1. Prepare the Vegetables:
   Rinse and peel the carrots and potatoes. Dice the carrots, potatoes, and onion into bite-sized pieces. Mince the garlic if using whole cloves. Chop the broccoli florets into smaller pieces.

2. Sauté the Vegetables:
   In a large soup pot, melt the unsalted butter over medium-high heat. Add the diced onions and carrots, cooking for about 5-7 minutes until the onions are translucent. Add the minced garlic and sauté for another minute.

3. Create the Soup Base:
   Stir in the flour, and cook for about 1-2 minutes to form a roux. Slowly add the vegetable broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer for 5 minutes to thicken.

4. Add Potatoes:
   Add the diced potatoes to the pot, stir, and bring the soup to a boil. Then, reduce the heat to a simmer and cook for 5 minutes.

5. Cook the Broccoli:
   Add the chopped broccoli to the soup. Let it simmer for about 10 minutes, or until the potatoes are tender and the broccoli is cooked through.

6. Finish the Soup:
   Remove the pot from the heat. Stir in the shredded sharp cheddar cheese and allow it to melt, creating a creamy texture. Season with sea salt and ground black pepper to taste.

7. Serve:
   Ladle the soup into bowls, and optionally garnish with extra shredded cheese and freshly ground pepper.

Notes

• Cheese Options: While sharp cheddar is the most common choice, you can experiment with other cheeses like Monterey Jack, Gruyère, or Parmesan for a different flavor profile.
• Thickening the Soup: For a thicker soup, you can blend a portion of the soup using an immersion blender, then stir it back in.
• Vegan Option: For a vegan version, use plant-based cheese, non-dairy milk (such as almond milk), and vegan butter.
• Storage: Leftover soup can be stored in an airtight container in the fridge for up to 4 days. For longer storage, freeze in an airtight container for up to 3 months.

Nutritional Facts (per serving)

• Calories: 320 kcal
• Carbohydrates: 30g
• Protein: 10g
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 50mg
• Sodium: 800mg
• Potassium: 700mg
• Fiber: 4g
• Sugar: 6g
• Vitamin A: 2200 IU
• Vitamin C: 60mg
• Calcium: 200mg
• Iron: 3mg

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Method: Stovetop

Cuisine: American, Comfort Food