Broccoli Potato Cheese Soup Recipe

There's something incredibly heartwarming about my Broccoli Potato Cheese Soup Recipe that takes me back to chilly autumn evenings spent in my grandmother's kitchen. I can still picture her stirring a massive pot on the stove, the rich aroma of melting cheese and fresh broccoli filling the air, while I sat at the table, eagerly waiting for my bowl to be filled. Those moments were always about comfort and warmth, and that's exactly what this soup brings to the table.

Perfect for cozy family dinners or as a soothing remedy on a brisk day, this soup is a true hug in a bowl. The combination of creamy potatoes, vibrant broccoli, and sharp cheddar cheese creates a delightful balance of flavors that's both satisfying and nourishing. Whether you're looking to fill hungry bellies or just want to indulge in something delicious, this Broccoli Potato Cheese Soup Recipe is sure to become a favorite in your home.

Why You'll Love "Broccoli Potato Cheese Soup Recipe"

• Quick and easy prep time of just 15 minutes, perfect for busy weeknights.
• Minimal ingredients make it budget-friendly and accessible for all cooks.
• Family-friendly flavors that appeal to both kids and adults alike.
• Comforting and creamy texture that warms you from the inside out.
• Great for meal prep; this soup freezes beautifully for future cozy meals.
• Customizable with your favorite toppings or additions for a personal touch.

Ingredients You'll Need

For the Soup Base

• 1-2 tablespoons butter - feel free to use unsalted for better control over saltiness.
• 1 cup onion, diced - yellow onions work perfectly for a sweeter flavor.
• 2 medium carrots, diced - adding a pop of color and sweetness.
• 3 cloves garlic, minced - because who doesn't love the smell of garlic?
• 4 cups chicken stock - homemade or store-bought; low-sodium is a nice option too!

For Thickening

• ¼ cup cornstarch - this will help achieve that creamy, luscious texture.
• 1 cup milk - whole milk gives the best creaminess, but you can use skim if you prefer.

For the Vegetables

• 2 large potatoes, peeled and chopped into ½-inch cubes - russet or Yukon Gold are fantastic choices.
• 16 ounces broccoli florets (fresh or frozen) - fresh is great if you can find it in season!

For Flavor

• 1 ½ cups shredded sharp cheddar cheese - the sharper, the better for that intense cheese flavor.
• ½ teaspoon salt - adjust to your taste; remember the cheese adds some saltiness too!
• ¼ teaspoon ground pepper - freshly cracked pepper is always a delightful touch.

Step-by-Step Instructions

Make the Base

1. Melt 1-2 tablespoons of butter in a large pot over medium heat. Let it get bubbly and fragrant-oh, that smell is heavenly!
2. Add the diced onion, carrots, and minced garlic. Sauté them for about 5 minutes, or until the onion becomes translucent and everything is softened. You want to get those flavors mingling, so don't rush this part!

Add the Vegetables

3. Pour in 4 cups of chicken stock and bring the mixture to a boil. This is where the magic starts to happen!
4. Once boiling, stir in the chopped potatoes. Let them cook for about 10 minutes or until they're fork-tender. If you poke one and it gives way easily, you're good to go.

Thicken the Soup

5. In a small bowl, mix ¼ cup of cornstarch with 1 cup of milk until it's smooth. This will help give your soup that lovely creamy texture.
6. Add the cornstarch mixture to the pot along with the broccoli florets, salt, and pepper. Stir everything together and let it cook for another 5-7 minutes, or until the broccoli is tender and the soup has thickened up nicely. Don't worry if it looks a little runny at first; it'll come together beautifully!

Add Cheese and Final Touches

7. Finally, stir in 1 ½ cups of shredded sharp cheddar cheese. Watch it melt into that creamy goodness as you mix!
8. Let the soup cook for an additional few minutes until everything is heated through, and then taste it. Adjust the salt and pepper if needed. Once you're happy with it, it's ready to be served!

Variations

• For a lighter version, use skim milk and reduce the amount of cheese.
• Make it dairy-free by substituting cheese with nutritional yeast and using coconut or almond milk.
• Add a pinch of nutmeg for a warm, cozy flavor twist.
• Incorporate seasonal veggies like cauliflower or spinach for added nutrition and variety.
• Try swapping chicken stock with vegetable stock for a vegetarian option.

Serving and Storage Tips

Serving

This soup is best served warm, garnished with a sprinkle of extra cheese or some fresh herbs like parsley. Pair it with crusty bread or a light salad for a complete meal. Each bowl is like a warm hug, perfect for chilly evenings or cozy gatherings.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. This soup also freezes beautifully; just make sure to let it cool completely before transferring to freezer bags. It will keep for up to 3 months. Reheat gently on the stove, adding a splash of milk if it thickens too much.

Helpful Notes

• Feel free to add cooked bacon bits or ham for an extra flavor boost.
• If you prefer a chunkier soup, reserve some broccoli florets to add at the end.
• For a vegan option, substitute butter with olive oil and use plant-based cheese.
• Storage containers should be BPA-free if you plan to freeze soup.
• Adding a splash of lemon juice just before serving brightens up the flavors beautifully.

Frequently Asked Questions

Can I freeze this soup?

Yes, this soup freezes beautifully! Just let it cool completely before transferring it to freezer-safe containers or bags. It can be stored for up to 3 months.

What can I use as a substitute for chicken stock?

You can use vegetable stock for a vegetarian option, or even water with a splash of soy sauce for added flavor. Homemade broth is also a great alternative!

How can I make this soup gluten-free?

To make this soup gluten-free, simply substitute the cornstarch with a gluten-free thickening agent like arrowroot powder or use a gluten-free flour blend.

Can I add other vegetables to the soup?

Absolutely! Feel free to add vegetables like cauliflower, peas, or even some diced bell peppers for extra color and nutrition. Just adjust the cooking time to ensure they're tender.

How long does this soup last in the fridge?

This soup will last in the fridge for up to 3 days when stored in an airtight container. Just give it a good stir and reheat gently when you're ready to enjoy it again!

Final Thoughts

So there you have it, my delightful Broccoli Potato Cheese Soup Recipe! I hope you feel inspired to gather your ingredients and create this comforting dish that warms the soul. Remember, cooking is about joy, laughter, and the wonderful moments shared around the table. Don't worry if things don't go perfectly; embrace the little messes and savor every spoonful. I can't wait for you to try it and hear all about your own cozy kitchen adventures. Happy cooking, and may your bowls always be filled with warmth and love!