Broccoli Potato Cheese Soup Recipe

I recently whipped up a take on Broccoli Cheese And Potato Soup that marries tender broccoli, diced potatoes, and aromatic garlic in a savory broth. Stirring in a splash of milk and a handful of cheddar cheese creates a uniquely rich flavor that makes this recipe one of my favorites to share.

I’ve always been one to mix up flavors in the kitchen and this Broccoli Potato Cheese Soup is one of my favorites. I first experimented with this recipe when I had some leftover broccoli and potatoes just sitting around.

I love how it brings together simple ingredients like 2 cups chopped broccoli florets, 2 diced potatoes and a small chopped onion. I then toss in 3 garlic cloves for a bit of punch and simmer it all in 4 cups of chicken broth until everything melds perfectly.

A splash of 1 cup of milk and a generous handful of 1 cup shredded cheddar cheese come in towards the end making it a real cheesy, chunky delight. It reminds me of those classic homemade soups or stews you find in a family kitchen but with a twist that makes it uniquely mine.

If you like your soups with a robust character and a bit of flair I think you’ll really enjoy this one.

Why I Like this Recipe

I’ve always been drawn to this recipe because it feels like the perfect combo of simple goodness and a little extra twist. Here are a few reasons why I dig it:

1. I really love how creamy and cheesy it turns out every time—it’s super comforting and warms me up on chilly days.
2. The mix of tender potatoes and crisp broccoli gives it just the right balance—healthy enough for a weekday meal but still amazingly delicious.
3. I appreciate the flexibility, too. I can toss in a bit of extra bacon or more cheese whenever I’m feeling extra indulgent, which really makes the dish my own.

This Broccoli Potato Cheese Soup is like this hearty blend of tender potatoes, crunchy broccoli and melty, cheesy goodness that always hits the spot. It feels like a warm hug in a bowl and totally makes up for those rough days when you just need something delicious and satisfying.

Ingredients

• Packed with fiber and essential vitamins, it adds crunch and super healthy nourishment.
• High in carbs and energy, these potatoes make the soup exceptionally hearty and filling.
• Provides important protein and calcium, giving the broth a rich, tangy creaminess.
• Adds subtle sweetness and hearty depth while balancing the soup’s robust flavors.
• Enhances overall taste with a punch of aroma and beneficial natural compounds.
• Forms the perfect base, enriching the soup with savory, umami notes and moisture.
• Contributes richness and smooth texture, balancing flavors with natural fats for depth.
• Adds creaminess and a light, sweet taste that melds all ingredients together.

Ingredient Quantities

• 2 cups chopped broccoli florets (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup milk (or half-and-half for extra creaminess)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional: Crumbled bacon or extra cheese for topping

How to Make this

1. Start by heating a large pot over medium heat and melting the butter. Then add in the finely chopped onion and minced garlic and sautée ’em until they’re soft and start to get a little color.

2. Toss in the diced potatoes and cook them for a few minutes, stirring so they don’t stick to the bottom.

3. Sprinkle the flour over the veggies and mix well until everything is evenly coated.

4. Gradually pour in the broth while stirring to avoid any clumps from forming.

5. Bring the mixture to a simmer, cover the pot, and let it cook for about 15 minutes or until the potatoes are soft.

6. Stir in the chopped broccoli florets (frozen works just fine) and allow them to cook for around 5 more minutes until they soften.

7. Lower the heat and slowly add the milk, stirring continuously to blend all the flavors smoothly.

8. Mix in the shredded cheddar cheese, stirring until it’s melted into the soup.

9. Add salt and pepper to taste, making sure to adjust the seasoning based on your preference.

10. Serve hot and if you’re feelin’ extra, top it off with crumbled bacon or a bit more cheese. Enjoy!

Equipment Needed

1. Large pot
2. Chef knife
3. Cutting board
4. Measuring cups
5. Measuring spoons
6. Wooden spoon (or spatula)
7. Whisk (optional, for mixing in the milk)
8. Ladle for serving

FAQ

Broccoli Potato Cheese Soup Recipe Substitutions and Variations

• Instead of the broccoli florets, you could use cauliflower florets if you want a milder taste
• If you dont have potatoes, try using sweet potatoes though they add a bit more natural sweetness
• Not got chicken or veggie broth? Dissolve a bouillon cube in water and it should work just fine
• Don’t have butter? A little olive oil or even margarine can be used instead
• If you’re trying to dodge dairy, almond milk or soy milk works as a substitute for regular milk but expect a slight flavor change

Pro Tips

1. Make sure you chop your veggies into similar sizes so that they cook evenly; if some pieces are too big, they might not soften as well as the others.
2. When adding the milk and cheese, do it slowly while stirring constantly. That way, you can prevent them from clumping and ending up with a lumpy soup.
3. If you’re using frozen broccoli, try adding it towards the end of the cooking process so it doesn’t overcook and turn mushy.
4. Always taste the soup before serving and adjust with salt and pepper. Different broths and cheeses can really change up the flavor, so a little extra seasoning might make all the difference.